Korean Steak Sandwiches

• BEEF
• 1 cup mirin (sweet sake)
• 2/3 cup reduced-sodium soy sauce
• 1/4 cup toasted sesame oil
• 2 teaspoons sugar
• 2 garlic cloves, crushed
• 1 flank steak (about 1 1/4 lbs.)
• SLAW AND SANDWICHES
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons toasted sesame oil
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sugar
• 2 green onions, chopped
• 4 cups shredded napa cabbage (from 1 medium head)
• 6 tablespoons mayonnaise
• 6 crusty sandwich rolls, such as Mexican torta rolls or bolillos
• 2 tablespoons cilantro leaves

1. Marinate beef: Combine mirin, soy sauce, 1/3 cup water, the oil, sugar, and garlic in a bowl and stir until sugar dissolves. Pour mixture into a 1-gal. resealable plastic bag. Add steak and marinate, chilled, at least overnight and up to 2 days.
2. Heat a grill to medium (350u0b0 to 450u0b0). Make slaw: In a large bowl, whisk chili paste, oil, soy sauce, sugar, and green onions together until sugar dissolves. Add cabbage and toss to mix well.
3. Grill beef (discard marinade), turning once, 6 to 15 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest 10 minutes.
4. Slice beef across the grain. Spread 1 tbsp. mayonnaise inside each roll. Fill rolls with meat and slaw, and tuck a few cilantro leaves into each.

beef, mirin, soy sauce, sesame oil, sugar, garlic, flank steak, sandwiches, gochujang, sesame oil, soy sauce, sugar, green onions, cabbage, mayonnaise, crusty sandwich rolls, cilantro

Taken from www.myrecipes.com/recipe/korean-steak-sandwiches (may not work)