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Korean bulgogi beef baguette recipe

Korean bulgogi beef baguette recipe

6 ratings

Taking inspiration from a classic Korean beef bulgogi stir-fry, this inventive sandwich layers marinated, lightly fried beef between slices of mayo-slathered, crunchy bread. Prepare the beef ahead of time and this super sandwich can be made in 20 minutes, perfect for a quick weeknight supper. See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook, plus marinating
  • 439 calories / serving
  • Healthy
  • Dairy-free


  • 1 x 450g beef sirloin steak, cut into very thin slices
  • 1 large baguette
  • 4 tbsp mayonnaise
  • 2 spring onions, thinly sliced
  • 1 red chilli, seeded and finely chopped
  • 70g (2 1/2oz) rocket

For the marinade

  • 2 tbsp soy sauce
  • 4 tsp honey
  • 4 tsp toasted sesame seed oil
  • 1/4 onion, roughly chopped
  • 2cm piece ginger, peeled
  • 4 garlic cloves
  • ½ tsp freshly ground black pepper
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    4g 19%
  • Sugars

    6g 7%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 32g Protein 32g Fibre 2g


  1. Put all of the marinade ingredients into a food processor and blitz until smooth. Pour over the sliced beef, cover and chill in the fridge for at least 15 minutes or overnight.
  2. Meanwhile, cut the baguette into 4 pieces. Cut each in half and spread a little mayonnaise on one side of the bread. Top with the rocket and set aside.
  3. When ready to serve, heat a large pan over a high heat. When very hot, add the beef and fry for 4-5 minutes, until cooked through and slightly charred and caramelised. Divide the beef between the sandwiches and sprinkle over the spring onions and red chilli. Serve immediately.

See more Lunch recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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