Bulgogi sandwich with radish kimchi

Keyword Bulgogi, Bulgogi-Sandwich, Gochugaru, Kimchi, Kombu, Radish, Radish-Kimchi
Cook Time 3 days
Total Time 1 hour
Servings 4 people


  • 1.5 l water
  • 10 cm Kombu
  • 2 tbsp rice flour
  • 5 tsp salt
  • 1 tbsp sugar
  • 1/2 pear cut into cubes
  • 1 tsp gochugaru Korean chilli flakes
  • 3 garlic cloves finely sliced
  • 5 cm ginger finely cut
  • 1 red chilli pepper remove seeds and quarter
  • 2 bunch radish
  • 3 spring onion cut into rings
  • 1/2 bunch chives cut into rings
  • 1 tbsp Japanese rice vinegar
  • 1 tbsp rice wine e.g. Japanese sake
  • 60 ml light soy sauce
  • 20 g fresh ginger finely sliced
  • 2 pcs lemongrass finely sliced
  • 3 garlic cloves finely sliced
  • 1 Nashi pear finely grated
  • 50 g brown sugar
  • 1 red chilli pepper remove seeds and cut finely
  • 1 lime
  • 500 g beef hip
  • 1 1 baguette
  • 2 1/2 cucumber sliced
  • 3 8 lettuce hearts leaves
  • 4 Oyster sauce optional
  • 5 Black sesame optional
  • 6 Mayonnaise
  • 7 Roasted onion



  • Mix the cold (!) water with salt, flour, sugar. The salt content is correct if it tastes a tick too salty. Add kombu, pear cubes and chilli fur to the mixture and boil with occasional stirring. Remove the algae and allow the mixture to cool well. Puree in a blender.
  • Meanwhile, rid radishes of dirt and withered leaves. Do not remove the delicate inner leaves. Wash, depending on size, halve or quarter the heads, drain.
  • Give the radish, garlic, ginger, chilli, spring onion, chives in canning glasses. Pour over the chilled salted water. Close well and leave to stand at room temperature for 2 to 3 days. Control the taste in between. Once the liquid tastes not only salty but also sour, keep the radishes kimchi in the fridge. Serve cold at a moment. The radishes kimchi should be eaten within 10 days, otherwise the radishes will become too soft.
    This recipe / guide of the wonderful radish kimchi comes from the side of missboulette. There you will learn everything about "What makes Kimchi to Kimchi".


  • Place the beef hip in the freezer for 90 minutes.
  • Put the ginger, lemongrass, garlic cloves, finely grated pear and the chilli in a shallow bowl and mix together. Add the rice vinegar, rice wine, light soy sauce, brown sugar and the juice of the lime and mix everything together.
  • Slice the lightly frozen meat thinly and add to the marinade in the shallow bowl and knead through. Cover and cool for 3 to 4 hours or leave to infuse in the fridge overnight.
  • Lightly dry the marinated meat before frying. Preheat the coated pan without oil on high heat and fry the meat in it for about 1 minute from each side briefly. Just place as many pieces of meat in the pan as they fit next to each other and repeat the process more often.


  • Cut baguette into 4 parts.
  • Cut to 2/3 each, brush with mayonnaise inside and sprinkle with roasted onions.
  • Spread lettuce leaves, cucumbers, kimchi and bulgogi decoratively into the sandwich halves. Top with black sesame and a dash of oyster sauce as needed.