Korean Beef Sando Recipe

Mix marinade

In a medium bowl combine soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, grated ginger, finely sliced white parts of 2 scallions, black pepper and crushed red pepper flakes (if using). Stir until sugar dissolves and paste is evenly incorporated.

Brown beef

Heat a large skillet over medium-high heat. Add the ground beef (no oil needed if beef is 80/20). Break it apart with a spatula and cook until it starts to brown, about 4 minutes.

Drain excess fat if there's more than 1 tablespoon. Reduce heat to medium, add the marinade to the skillet and stir to coat the beef. Continue to cook, stirring occasionally, until sauce is slightly thickened and the beef is fully cooked, 3–4 more minutes. Taste and adjust seasoning — add up to 1/2 teaspoon salt or more soy sauce if needed. Stir in the green parts of the scallions at the end.

Combine thinly sliced cucumber, rice vinegar, sugar, and salt in a small bowl. Toss and let sit for at least 10 minutes (up to 30 minutes) to quick-pickle. Right before assembling, sprinkle toasted sesame seeds and drain any excess liquid to prevent soggy bread.

Make the spicy mayo by mixing Kewpie (or mayo) with sriracha to taste. Adjust heat; start with 1 teaspoon and increase if you want more kick.

Prepare the soy-scallion drizzle: mix 2 tablespoons soy-scallion drizzle (or 2 tbs soy sauce combined with 1 tablespoon finely sliced scallions). Set aside.

Butter and toast buns: spread softened butter on cut sides of rolls. Heat a clean skillet over medium heat and toast the buns, buttered side down, until golden brown, about 1–2 minutes. Optional: brush toasted tops with 1 teaspoon soy for extra umami.

Warm the cooked beef briefly if needed. Spread about 1 to 1½ tablespoons spicy mayo on the bottom half of each toasted bun.

Place a handful (about 3–4 tablespoons) of warm Korean beef onto the mayo-coated bun bottom.

Top beef with a small handful (about 2 tablespoons) of pickled cucumber slaw, then a sprinkle of baby arugula (about 2 tablespoons) and a few cilantro leaves if using.

Drizzle about 1 teaspoon of the soy-scallion sauce over the toppings for seasoning.

Cap with the top bun and gently press. Repeat to make 4 sandwiches. Serve immediately with lime wedges on the side for squeezing.

To store: keep cooked beef refrigerated in an airtight container up to 3 days. Keep pickled cucumber separate to preserve crunch. Assemble just before serving to maintain the bun texture.