Korean-Style Grilled Beef Bahn Mi


¼ soy sauce
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes
1 garlic clove, minced
1 lb flank steak, slice against the grain, 1/8-inch thick

¼ cup water
¼ cup sugar
¾ cup distilled white vinegar
½ cup carrot, julienned
½ cup daikon radish, julienned
Kosher salt

4 (8-inch) hoagie rolls
Mayonnaise, as needed
½ cup fresh cilantro sprigs
1 English cucumber, julienned
Freshly ground black pepper
Chili oil, to taste (optional)


In a bowl, whisk to combine soy sauce, brown sugar, ginger, red pepper and garlic. Add flank steak and marinate, covered, in the refrigerator for 3 hours to overnight.

Preheat a gas or charcoal grill to medium-high heat. Grill steak slices for 2 minutes per side or until seared and cooked through.

In a small saucepan, combine water, sugar and vinegar. Bring to a boil. Transfer the vinegar mixture to a bowl and add carrots and daikon, mix well and season with salt. Set aside to marinate for at least 30 minutes or store in the refrigerator overnight. Drain well before using.

Preheat oven to 400˚F. Slice rolls open lengthwise and spread one side with mayonnaise. Arrange rolls on a baking sheet and bake until hot and crusty, 3-4 minutes.

Immediately fill each roll with grilled beef slices. Arrange a bit of the slaw, cilantro, cucumber, ground pepper and chili oil. Cut sandwiches in half and serve.