Best Korean Roast Beef Sandwich Recipes

GOCHUJANG BEEF BANH MI SANDWICHES

Steps:

• Cut beef roast into 2 to 3" pieces; season with pepper. Coat large nonstick skillet with nonstick spray; heat over medium until hot. Add half of beef; brown evenly, 3 to 4 minutes per side.Transfer beef to slow cooker. Repeat with remaining beef.
• Add stock to skillet; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved. Stir in gochujang, garlic, fish sauce, hoisin sauce and sambal. Pour mixture into slow cooker. Cover and cook on HIGH 4 hours or LOW 6 hours or until roast is fork-tender.Meanwhile, combine cucumber, carrots, ginger and vinegar in small bowl. Cover and refrigerate.
• Remove roast from slow cooker. Skim fat from cooking liquid. Reserve 1 tablespoon cooking liquid. Shred beef with 2 forks. Combine shredded beef, remaining cooking liquid and lime juice. Season with salt and pepper, as desired. Cover; keep warm.
• Combine Beef Chopped Liver, reserved 1 tablespoon cooking liquid, plum sauce and Cognac in small bowl; mix well. Season with salt, as desired. Using a whisk, whip cream in small deep bowl to soft peaks. Fold cream into liver mixture. Cover and refrigerate until ready to serve.
• Spread 2 teaspoons liver mixture evenly over cut sides of each roll. Divide shredded beef evenly among rolls; top with cucumber mixture. Top with additional pickled onions, radishes, carrot, basil, mint, jalapeño peppers, cilantro and lime wedges, if desired.

KOREAN BEEF CHUCK ROAST

Steps:

• Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel.
• Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more.
• Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving.
• Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.

KOREAN ROAST BEEF SANDWICH

Steps:

• 1. Slice a ciabatta roll in half.
• 2. Spread a thin layer of Korean chili paste on the top and bottom of the roll.
• 3. Layer thinly sliced roast beef on bottom half of roll.
• 4. Top with kimchi (Korean pickled cabbage)and place the top with the top of the roll.
• 5. Enjoy!