This post was originally published on October 5, 2011.
A Little Bit of Korea
One day last week, I lunched on something that was billed as "Korean BBQ tacos." With that description, I hoped to chomp down on some toothsome beef that was both spicy and sweet and seasoned with garlic and sesame oil. Imagine my disappointment when instead I ended up with a mouthful of pot-roast-like meat seasoned with a ton of thyme. (I hate when that happens. The thyme part. I think thyme - especially dried thyme - when used in excess, tastes like something that would be better used to clean floors.) Turns out that the person who assembled my lunch used the wrong beef and the tacos weren't supposed to taste so bizarre. Still - a huge disappointment that left me wiping my tongue in disgust.
banchan dish), and a spicy mayonnaise.
Korean-style Flank Steak Sandwich
1/2 cup light soy
1 tablespoon brown sugar
1 tablespoon kochukaru (Korean red chile flakes)
3 cloves garlic, minced
2 teaspoons sesame oil
1 bunch scallions, root end removed, chopped into 2" sections
1 1.5 lb flank steak
Place flank steak in a zip-top plastic bag and add the remaining ingredients. Marinate for at least one hour up to overnight. (The longer, the better!)
Preheat broiler and move oven rack to the highest position. Place the marinated steak and scallions on a foil-covered shallow baking pan and broil for 3-4 minutes on one side. Flip steak and broil for an additional 3 minutes or until desired doneness. (Use a digital thermometer to access internal temperature. Ideally, 130-140 is medium-rare). Allow meat to rest at room temperature for about 10 minutes before slicing thinly on a diagonal against the grain.
1/2 lb fresh spinach
1.5 tablespoon soy sauce
1 tablespoons sesame oil
1/2 tablespoon sesame seeds
1/8 teaspoon of garlic powder
1/2 tablespoon sugar
1/2 tablespoon vinegar
Blanch spinach in rapidly boiling water for 30 seconds. Transfer to a bowl of ice water to retain the green color. When cooled, carefully squeeze out all of the water. Chop the spinach coarsely and mix with the remaining ingredients.
2 tablespoons mayonnaise (I like Kewpie)
2 teaspoons gochujang
1 teaspoon finely minced fresh ginger
Mix together in a small bowl.
1 lb small zucchini, peeled and cut into coins
1 tablespoon agave syrup
2 tablespoons rice wine vinegar
large pinch of kosher salt
Mix everything in a bowl. Cover and refrigerate a couple of hours before using.
To assemble sandwiches:
thinly sliced pepperjack cheese
baguettes or crisp-crusted hoagie rolls
Split roll horizontally. Spread both sides with mayo. Top with broiled scallions, sprouts, steak slices, cheese, spinach, and zucchini. Serve with your favorite chips. (I used Garden of Eatin' Sesame Blues, figuring the sesame accent would work well with the sesame in the sandwich.)
Makes 4-6 sandwiches, depending on how generous you are with the toppings. There will be zucchini pickles left over - refrigerate, and enjoy them within the week.
Posted on Minxeats.com.