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  2. Bulgogi Steak Sandwiches

Bulgogi Steak Sandwiches

Savory-sweet meets Korean barbecue! Marinated flank steak, crisp vegetables and a Gochujang mayonnaise on toasted hoagie rolls. 

Cook Mode

Ingredients:

  • 1 beef Flank Steak (about 2 to 3 pounds)
  • 1/2 cup mayonnaise
  • 2 tablespoons Korean red chili sauce (Gochujang)
  • 1 cup kimchi
  • 1 cup thinly sliced cucumbers
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced radishes
  • 1 apple, thinly sliced, such as Golden Delicious or Gala
  • 6 hoagie rolls, sliced lengthwise, toasted
Marinade:
  • 1 cup apple juice
  • 1/2 cup cider vinegar
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup fresh lime juice
  • 1/4 cup hot chili sauce
  • 1/4 cup brown sugar
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce

Cooking:

  1. Combine apple juice, vinegar, onion, lime juice, chili sauce, brown sugar, garlic, ginger, miso paste and soy sauce in small bowl. Reserve and refrigerate 1/4 cup marinade. Place flank steak and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash covered coals. Grill, 8 to 10 minutes (over medium heat on a preheated gas grill, 9 to 11 minutes), for medium rare (145°F) to medium (160°F) doneness, turning once. Rest steak 5 to 10 minutes before slicing.
    3. Cook's Tip: Slice steak thinly against the grain.
  3. Meanwhile, to prepare Gochujang mayonnaise combine mayonnaise and red chili sauce in small mixing bowl; set aside. In second mixing bowl, combine kimchi, cucumbers, carrots, radishes and apple. Stir in reserved marinade until combined.
  4. Spread Gochujang mayonnaise onto bottom halves of rolls. Top evenly with sliced beef, kimchi salad mixture and top halves of rolls. Cut in half to serve.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!