Photography by Sarah Tuck
Have all the components prepared before you start cooking the steak as each batch literally takes a few seconds.
3 tablespoons gochujang (Korean red pepper paste)
1½ teaspoons brown sugar
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
vegetable oil
300 grams beef schnitzel, sliced into thin strips (see Cook’s note)
sea salt
To assemble
4 burger buns, halved and toasted (I used brioche buns)
mayo, sriracha chilli sauce, lettuce leaves and sliced dill pickles
Mix the gochujang, sugar, ginger, sesame oil and soy sauce together in a large bowl.
Season the steak with salt. Heat a sauté pan with a little oil until searingly hot. Add the steak in small batches and cook for about 10-15 seconds. Immediately transfer to the bowl of sauce. Repeat with the remaining steak then toss well to coat every piece in the sauce.
To assemble: Spread the buns with mayo and a squirt of sriracha. Add a few lettuce leaves then pile the beef on top and finish with a few pickles. Add the tops and serve immediately. Makes 4|
Cook’s note: The steak needs to be wafer thin so it will cook in seconds and be tender. Place between 2 pieces of plastic wrap and flatten with a rolling pin before cutting into strips.
