Sumin Kim’s Korean BBQ Bulgogi & Pickled Vegetable Sandwich

This sandwich is a personal favourite, blending the bold flavours of Korean BBQ with the zest of pickled vegetables. While traditional Korean meals are known for their variety of side dishes, something as straightforward as a sandwich with one or two impactful ingredients brings immense satisfaction. Its origins trace back to a Korean BBQ restaurant my mother proudly ran for over two decades before I was even born. Today, it occasionally makes a star appearance at the Wildduck Canteen, the wine bar I currently manage. The preparation of both the meat and the pickles may demand patience, but the effort is well rewarded. These components are not only delicious immediately after preparation but also remain wonderfully versatile long term. In fact, I still have pickled vegetables in my fridge from three years ago that continue to enhance my dishes. This sandwich pairs wonderfully with a chilled glass of white wine or a crisp light beer to balance the rich flavours.

METHOD (serves 1)

Three days in advance, prepare the BBQ marinade: Blend water, soy sauce, sugar, grated apple, pear, onion, pineapple, and garlic. Add Soju, Mirin, and sesame oil. Marinate the meat in this flavourful mixture and refrigerate for at least three days to infuse deeply. Cook the BBQ: Once marinated, cook the meat in a pan until well-browned, then chop it into bite-sized pieces suitable for layering. On the day, at least 6 hours in advance, make the pickled vegetables: In a saucepan, heat the soy sauce and sugar until slightly boiling. Add Soju and let it boil again, then incorporate the apple cider vinegar. Ensure the mixture is hot but not boiling fiercely. Add chopped vegetables to the hot soy sauce mixture for about 10 seconds, then transfer to a storage container. Boil chilli seeds for 10–15 minutes to enhance the umami and depth of the sauce, strain them out, and pour the hot soy sauce over the vegetables in the container. After cooling slightly for about 5 hours, transfer only the soy sauce back to the pot, reheat, and repeat the process, and finally refrigerate. To assemble the sandwich: Layer the chopped BBQ and pickled vegetables on a light baguette or similar bread. Adjust the amount of vegetables according to your preference.