Gluten-Free Korean BBQ Sandwich

The Greater Knead gluten-free bagels can do it all and we stand by it. Our bagels are soft and dense which permits them to have great toppings ranging from butter or cream cheese to even Korean BBQ, veggie burgers and various vegetables. The Greater Knead is different than a slice of gluten-free bread, but allows a mere gluten-free bagel to be versatile for more yummy tasting meal time occasions above and beyond a classic breakfast. Let's dig into this exclusive Korean BBQ sandwich.

Recipe History

Whether you have had a Korean barbeque or heard of it is a popular Korean method of grilling meat, (beef, pork or even chicken). You may have a chef grille the meats or do it yourself at your dining table on-premise and often chef made-to-order meal that is often a sweeter tasting cut of meat. How? By sourcing soy sauce, sugar, garlic, sesame oil and at times a ground sweet pear to achieve a Korean bbq signature taste experience.

Gluten-Free / Allergen-Free Modifications

Although it may be too difficult to eat out at a Korean bbq restaurant because of the commonly used wheat-based soy sauces and the high risk of contamination, gluten-free Korean bbq can be recreated at home carefully. This recipe can also be made fee from a lot of the top allergens, except soy. Also, be wary of sesame in a lof these cuisines. Tune into our recipe below that will wow you and your family and friends.

Ingredients

¾ pound boneless ribeye steak

7 tablespoons gluten-free Korean barbecue sauce, divided, plus more for serving, if desired

¼ cup mayonnaise

2 tablespoons vegetable oil, divided

½ cup kimchi

4 The Greater Knead Plain Bagels, toasted

8 red lettuce leaves

4 tablespoons microgreens or fresh cilantro leaves

Directions

Wrap steak in plastic wrap and freeze for 10-15 minutes for easier slicing. Remove plastic wrap and slice thinly with a very sharp knife. Place in a food storage bag, add 6 tablespoons Korean barbecue sauce, and marinate for at least 2 hours or overnight.

Combine mayonnaise with 1 tablespoon Korean barbecue sauce and refrigerate until serving time.

Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Working in batches, add the meat in an even layer, being careful not to over-crowd the pan, and cook for 1 minute per side.

When all the meat is cooked, add the remaining tablespoon of oil and cook the kimchi for about 2 minutes or just until it begins to char.

Reheat The Greater Knead bagel in microwave for 60 seconds or more until soft throughout. Afterwards, toasting is optional.

Spread the mayonnaise on both cut sides of each bagel. Place 2 lettuce leaves on the bottom half, top with the beef, then kimchi, and then microgreens or cilantro and top with the top portion of the bagel.