Korean Roast Beef Sandwich Recipes

KOREAN ROAST BEEF SANDWICH

Steps:

• 1. Slice a ciabatta roll in half.
• 2. Spread a thin layer of Korean chili paste on the top and bottom of the roll.
• 3. Layer thinly sliced roast beef on bottom half of roll.
• 4. Top with kimchi (Korean pickled cabbage)and place the top with the top of the roll.
• 5. Enjoy!

SLOW COOKER BULGOGI (KOREAN ROAST BEEF)

Steps:

• Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

THE ROAST BEEF SANDWICH

Steps:

• Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy!
• Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated.
• Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature.

KOREAN BEEF CHUCK ROAST

Steps:

• Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel.
• Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more.
• Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving.
• Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.