Name: Wayward Bar & Kitchens TEDDY KPB PART 2 Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1.2 kg thinly sliced top round or bottom round roast (for deli-style pit beef); 0.25 cups soy sauce (reduced sodium if preferred); 2 tbs brown sugar; 2 tbs mirin (or additional dry sherry/rice wine); 1 tbs gochujang (Korean chili paste); 1 tbs sesame oil; 4 cloves garlic, minced; 1 tbs ginger, grated; 1 tsp black pepper; 2 tbs neutral oil (for searing); 1 red onion, thinly sliced; 0.5 cups rice vinegar; 0.5 cups water; 1 tbs sugar; 0.5 tsp salt; 0.25 tsp red pepper flakes (optional); 0.5 cups mayonnaise (full-fat or light); 0.5 cups fresh cilantro leaves, packed; 1 tbs lime juice (fresh); 0.5 cloves garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs water (to thin, optional); 6 each soft sandwich rolls or toasted baguette (or brioche bun); 0.25 cups fresh cilantro sprigs; 1 tsp sesame seeds (optional); 2 each lime wedges (optional)

Method

Korean BBQ Pit Beef

Marinate the beef

Pat the roast slices dry with paper towels. In a bowl, whisk together soy sauce, brown sugar, mirin, gochujang, sesame oil, minced garlic, grated ginger and black pepper until sugar dissolves. Place the sliced beef in a shallow dish or resealable bag and pour marinade over, massaging to coat evenly. Refrigerate for at least 1 hour and up to 6 hours (do not exceed 8 hours for texture).

Cook the beef

Remove beef from fridge 20 minutes before cooking to come toward room temperature. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add neutral oil and swirl. Working in batches to avoid crowding, sear slices for about 45–60 seconds per side until browned and just cooked through (the thin slices cook quickly). Transfer cooked beef to a tray and tent with foil. If desired, finish in a 400°F (200°C) oven for 3–5 minutes for evenness. Reserve 2–3 tablespoons of the pan juices to mix into the sauce if you like more glaze.

Rest and slice

Let cooked beef rest for 5 minutes, then slice any larger pieces thinly across the grain. Return slices briefly to warm pan with reserved pan juices to glaze and heat through, then remove from heat.

Pickled Onions

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine rice vinegar, water, sugar, salt and optional red pepper flakes. Heat just until sugar dissolves and mixture is warm (do not boil). Pour the brine over the onions, pressing them down so they’re submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 1 hour). Quick-pickled onions will keep in the fridge up to 2 weeks.

Cilantro Mayo

In a blender or food processor, combine mayonnaise, cilantro leaves, lime juice, minced garlic, salt and pepper. Blend until smooth, scraping down the sides as needed. If the mayo is very thick, add up to 1 tablespoon of water and blend again to reach a spreadable consistency. Taste and adjust salt or lime.

Assembly & Garnish

Warm the rolls or baguette briefly in the oven (350°F / 175°C for 5 minutes) or toast to preference. Split each roll and spread a generous layer (about 1 tablespoon) of cilantro mayo on both cut sides.

Pile warm Korean BBQ pit beef onto the bottom half of each roll (about 200 g meat per 2 rolls; adjust to preference). Top beef with a few tablespoons of pickled onions and a sprig or small handful of fresh cilantro leaves. Sprinkle with sesame seeds if using and finish with a squeeze of lime if desired.

Close sandwiches and serve immediately while beef is warm. Leftovers: store components separately — beef refrigerated up to 3 days, mayo and pickled onions as noted — reheat beef gently and assemble fresh.

Teddy Kpb Part 2 Recipe