KOREAN GRILLED BEEF SANDWICH

Prep time 15 mins Cooking time about 8 mins Serves 4

INGREDIENTS

60ml (¼ cup) soy sauce

½ small Williams pear, peeled, cored, coarsely chopped

1 tbsp apple juice

2 tsp caster sugar

1 tsp sesame oil

2 garlic cloves, crushed

15g ginger, grated

2 sirloin steaks (200g each) 1 tbsp grapeseed oil

8 thick slices crusty white bread 4-8 baby gem lettuce leaves, to serve

1 Lebanese cucumber, thinly sliced

150g kimchi, coarsely chopped GOCHUJANG MAYONNAISE 200g Japanese Kewpie mayonnaise

50g gochujang (Korean chilli paste)

PAJORI

4 spring onions, ends trimmed, cut into juliennes

1 tbsp rice vinegar

1 tsp fish sauce 1 tsp caster sugar

1 tsp sesame oil

1 tsp toasted sesame seeds

METHOD

Combine soy sauce, pear, apple juice, sugar, sesame oil, garlic and ginger in a bowl, add steaks, turn to coat and refrigerate overnight to marinate. Brush excess marinade from beef and set aside. For gochujang mayonnaise, mix ingredients in a small bowl and set aside until required. Preheat oven to 170°C. Heat a char-grill or large frying pan over medium-high heat, brush beef with grapeseed oil and cook until medium-rare, 3-4 minutes each side). Transfer to oven on an oven tray and turn occasionally until cooked medium, 3-4 minutes, then roughly slice. For pajori, combine ingredients in a bowl, and set aside. To serve, spread gochujang mayonnaise generously over bread, then top half the slices with lettuce, cucumber, kimchi and beef, and season to taste, finish with pajori and sandwich with remaining bread.