Korean BBQ Sandwich Recipe

This Korean BBQ Sandwich is our favorite flavors from a Korean BBQ joint all thrown into a sammich. We whipped up a twist on ssamjang as the condiment—instead of fermented soybean paste, we used red bean paste for a more sweet and spicy take.


20 mins


5 mins




Sweet & Spicy Spicy Red Bean Mayo

  • 1/4 cup sweetened red bean paste
  • 2 Tbsp gochujang
  • 1 tsp soy sauce
  • 1 clove garlic
  • 1/4 medium onion
  • 1 tsp sesame oil
  • 1/4 cup mayonnaise


Korean BBQ Sandwiches

  • 0.75 – 1 lb thin boneless short ribs
  • Canola oil
  • ~1 tsp garlic powder
  • ~1/2 tsp onion powder
  • ~1/4 tsp ginger powder
  • Salt, to taste
  • Pepper, to taste
  • 4 large eggs
  • 4 Small Hawaiian sub rolls
  • Sweet & Spicy Red Bean Mayo
  • Pickled cabbage

Korean BBQ Sandwich on a cutting board with fresh scallion, jalapeños, and a small bowl of pickled cabbage in the background

Korean BBQ Sandwich

Sweet & Spicy Spicy Red Bean Mayo

  1. Combine all ingredients in a blender. Blend until smooth. Refrigerate until ready to use.


Korean BBQ Sandwiches

  1. Preheat griddle to medium-high heat.
  2. Brush short ribs with canola oil. Season with garlic powder, onion powder, ginger powder, salt, and pepper.
  3. Grill steak for 30-45 seconds per side. Remove from heat and rest 5 mins. Slice beef in half lengthwise (against the grain).
  4. Using egg ring molds, cook eggs on griddle until desired doneness. Remove from heat and set aside.
  5. To build a sandwich: Slather both sides of a sub roll with Sweet & Spicy Red Bean Mayo. Top roll heel with cabbage, then beef, then 1 fried egg, then roll crown. Repeat with remaining ingredients. Enjoy!

Korean BBQ Sandwich

Chianti Classico

Amber Ale

Made This Recipe? Leave A Review!


Rated 0.0 out of 5
0.0 out of 5 stars (based on 0 reviews)
Very good0%