Korean BBQ Sandwich

Elevating the classic sandwich with unique flavors and ingredients, Featuring Passport Global Flavors by Custom Culinary® Bibimbap Sauce and Passport Global Flavors by Custom Culinary® Bulgogi Marinade, Korean BBQ Sandwich consists of bulgogi marinated steak, pickled cucumbers and carrots, bibimbap mayo, and scallions on a toasted French roll.


What You'll Need

Amount Ingredients
4 each Crusty French Roll, Toasted
1 quart Bulgogi Marinated Skirt Steak, Sliced, SUB RECIPE
3/4 cup Pickled Cucumbers, Shredded, SUB RECIPE
3/4 cup Pickled Carrots, Shredded, SUB RECIPE
1/2 cup Bibimbap Mayo, SUBRECIPE
1/2 cup Scallions, Sliced
1 quart Chips, Hand Cut
  Bulgogi Marinated Skirt Steak (SUB RECIPE)
1 lbs Skirt Steak, Trimmed
2 cups Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade
  Pickled Cucumber, Shredded (SUB RECIPE)
1 cup Rice Wine Vinegar
1/2 cup Sugar, Granulated
1 tb Salt, Kosher
1 cup Ice
2 cups Seedless Cucumber, Shredded
  Pickled Carrot, Shredded (SUB RECIPE)
1 cup Rice Wine Vinegar
1/2 cup Sugar, Granulated
2 tb Salt, Kosher
1 cup Ice
2 cups Carrot, Shredded
  Bibimbap Mayo (SUB RECIPE)
1 cup Mayonnaise
3 tb Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce
PREPARATION

  1. Bulgogi Marinated Skirt Steak (SUB RECIPE) Let trimmed skirt steak marinate in the bulgogi marinade overnight in the refrigerator. Cook on the grill until an internal temperature of 145°F is reached. Slice thin.
  2. Pickled Cucumber, Shredded (SUB RECIPE) In a medium sauce pot combine vinegar, sugar, and salt. Put over medium heat and bring to simmer whisking until sugar and salt completely dissolve. Add Ice and stir. Pour cooled pickling liquid over shredded cucumbers, seal, and let set over night before use.
  3. Pickled Carrot, Shredded (SUB RECIPE) In a medium sauce pot combine vinegar, sugar, and salt. Put over medium heat and bring to simmer whisking until sugar and salt completely dissolve. Add Ice and stir. Pour cooled pickling liquid over shredded carrots, seal, and let set over night before use.
  4. Bibimbap Mayo (SUB RECIPE) Whisk both ingredients together until evenly combined.
  5. Build each Korean BBQ Sandwich in the following order:
  6. Crusty French Roll, Toasted (1 ea)
  7. Bulgogi Marinated Skirt Steak, Sliced, SUB RECIPE (1 cup)
  8. Pickled Cucumbers, Shredded, SUB RECIPE (3 tb)
  9. Pickled Carrots, Shredded, SUB RECIPE (3 tb)
  10. Bibimbap Mayo, SUB RECIPE (2 tb)
  11. Scallions, Sliced (2 tb)
  12. Chips, Hand Cut (garnish)