UBS In Person Cooking Class: Bulgogi Steak Sandwich with Kimchi Mayo

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Bulgogi Steak Sandwich with Kimchi Mayo

Serves 4

Beef

½ cup low sodium soy sauce

½ cup grated Asian pear with juices

4 tsp brown sugar

4 tsp gochujang

2 tbsp mirin

1” knob ginger, grated

4 garlic cloves, grated

4 scallions, minced

1 lb beef, preferably sirloin, ribeye or short ribs, sliced thinly to ⅛”

About 2 - 4 tbsp high heat oil

1. Combine all ingredients in a bowl or baking dish; mix well. Cover and chill, marinating for 30 minutes - 2 hours. When ready to cook, place a wide stainless steel skillet over heat and add oil. Remove beef from marinade and lightly dry with paper towels. When oil is hot and shimmering, add half the beef and cook on each side until browned and cooked through, about 2 - 3 minutes total. Transfer to a plate and repeat with remaining beef.

Kimchi Mayo

½ cup mayo

⅓ cup kimchi, pureed and drained

3. Combine mayo and pureed kimchi until evenly combined; taste and adjust to your liking.

Sandwich Assembly

1 baguette, halved lengthwise and cut into 4 sections

1 Tbsp toasted sesame seeds

1 carrot, shaved thinly

1 daikon, shaved thinly

1 bunch scallions, thinly sliced

Handful fresh cilantro leaves

2. To assemble sandwich, spread a layer of kimchi on bread. Sprinkle sesame seeds on top, then add bulgogi beef. Layer carrot, daikon, scallions and cilantro over and cover with top piece of bread. Serve immediately.

Host or Publisher UBS Weehawken