Korean BBQ Turkey Steak Sandwich

Diners will love the global flavors in this tangy, spicy offering. It features pickles and gochujang-soy-glazed turkey on brioche or a pretzel roll, spread with gochujang mayo.

Ingredients

Quick Pickles (15 minutes)

1 cup(s)

thin-sliced cucumber + 1 cup matchstick carrot

½ cup(s)

rice vinegar

½ cup(s)

water

1 tbsp.

sugar

1 tsp.

salt

Directions

  1. 1. Combine, stir to dissolve and soak veggies for 15–30 min. Drain.

Ingredients

Slaw

2 cup(s)

thin-shredded cabbage (napa or green)

2

Scallions, thin-sliced

1 tbsp.

rice vinegar

1 tsp.

soy or coconut aminos

2 tsp.

mayo (optional)

1 tsp.

toasted sesame oil

1 tsp.

sesame seeds

Directions

  1. 1. Toss to coat; season to taste.

Ingredients

Gochujang Mayo

½ cup(s)

mayo

1–2 tbsp.

gochujang

1 tsp.

rice vinegar

Directions

  1. 1. Combine and mix until smooth.

Ingredients

Gochujang-Soy Glaze (for turkey)

2 tbsp.

gochujang

1 tbsp.

soy sauce

1 tbsp.

honey or maple

1 tsp.

rice vinegar

1 tbsp.

grated garlic

1 tsp.

grated ginger

Directions

Ingredients

To Assemble (per sandwich)

1

Toasted brioche or pretzel roll

1-2 tbsp.

Gochujang mayo

A handful of slaw

A few drained pickles

Directions

    Build

  1. 1. Smear bun with gochujang mayo, pile on glazed turkey, top with slaw and pickles. Serve immediately.
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