Korean Sandwiches with Beef and Fried Egg Recipe
Hearty sandwiches inspired by Korean flavors: sweet-salty pan-fried beef, crunchy lettuce, and a fried egg with a runny yolk. In Korea, similar combinations of meat, egg, and vegetables often end up on rice; here they’re tucked between slices of bread. Perfect for a late weekend breakfast or a quick one-pan lunch.
A quick, one-pan sandwich that brings together classic Korean-style sweet-salty beef, fresh vegetables, and a runny fried egg in a familiar, easy-to-eat form.
Chef's tips
Use thinly sliced beef (like for stir-fries) so it cooks quickly and absorbs the marinade well. Don’t overcook the meat—take it off the heat as soon as it’s browned and the sauce has thickened slightly, so it stays juicy. For extra flavor, you can sprinkle the finished sandwiches with toasted sesame seeds.
How to serve
Serve immediately while the bread is still warm and the yolk is runny. Pair with kimchi or a small bowl of pickled vegetables for a more Korean-style meal, or with a light green salad if you prefer something milder.
Ingredients
- toast bread - 4 slices
- beef - 150 g
- egg - 2 pieces
- lettuce - 4 leaves
- carrot - 0.5 pieces
- soy sauce - 2 tablespoons
- sugar - 1 teaspoon
- garlic - 1 clove
- oil - 2 tablespoons
- mayonnaise - 2 tablespoons
- sesame oil - 0.5 teaspoons
- pepper - 0.25 teaspoons
Preparation
- Peel and finely chop the garlic. Peel the carrot and grate it on a fine grater. Wash and dry the lettuce leaves.
- Slice the beef into thin strips if it isn’t already cut. In a bowl, mix the soy sauce, sugar, garlic, and sesame oil, add the meat, and set aside for 5–10 minutes.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add the marinated beef and fry for 4–5 minutes, stirring, until the meat is browned and the sauce has slightly thickened. Transfer the meat to a plate.
- In the same pan, adding a little more oil if needed, fry the eggs sunny-side up: crack in the eggs and cook for 3–4 minutes over medium heat, until the whites are set and the yolks remain runny. Sprinkle the eggs with a little pepper.
- Lightly toast the bread slices in a toaster or on a dry pan until warm and slightly crisp.
- Spread each slice thinly with mayonnaise. On two slices, arrange lettuce leaves, some grated carrot, a portion of beef, and one fried egg each.
- Cover with the second slice of bread, press gently, and serve immediately, preferably cut in half diagonally.
Storage
Najlepiej zjeść kanapki od razu po przygotowaniu, bo chleb mięknie od sosu. Jeśli coś zostanie, przechowuj w lodówce zawinięte w folię i zjedz w ciągu dnia, podgrzewając krótko na suchej patelni.
