Grilled Korean Ribeye Steak Sandwiches - Carolina Country

Grilled Korean Ribeye Steak Sandwiches With spicy gochu mayo

5.0/5 rating 1 vote
Grilled Korean Ribeye Steak Sandwiches

Hello May! Time to fire up those backyard grills and soak up longer evenings outside. With a tasty charred steak sandwich in hand, slathered in spicy mayo, what could be better? Make extras to freeze —we guarantee you’ll want these again soon! 


  • 4 boneless ribeye steaks, ¼-inch 

  • 4 baguette rolls, split and buttered


  • ½ cup tamari or soy sauce 

  • ¼ cup mirin (rice wine)

  • 3 tablespoons sesame oil

  • ¼ cup brown sugar

  • 3 tablespoons sesame seeds 

  • 1 piece of ginger (1-inch) peeled and zested 

  • 1 heaping tablespoon garlic paste

  • Freshly ground black pepper


  • ½ cup mayonnaise

  • 1 heaping tablespoon gochujang sauce

  • 1 big bunch scallions, trimmed

  • Shredded lettuce

  • Thinly sliced seedless cucumber (slice with vegetable peeler)


  1. Combine marinade ingredients and pour over steaks in a zippered bag. Marinate, turning occasionally for at least 2 hours, preferably overnight. Reserve marinade.

  2. Combine the mayonnaise and gochujang for the spicy mayo sauce and set aside.

  3. Prepare hot grill. Place steaks over high heat and sear until lightly charred on each side to desired doneness, or cook in an oven or stovetop in a hot cast iron skillet.

  4. For the toppings, dip scallions in marinade and cook alongside steaks until wilted and lightly charred. Cut up and toss with lettuce. Slice cucumber.

  5. Lightly toast rolls. Place steaks on rolls and top with gochu mayo, lettuce/scallions and cucumber.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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