Korean Chilli Beef Baguette

Looking to want customers or guests to come back for more, these Korean chilli beef baguettes will leave everyone mesmerised. A quick but effect kitchen favourite.

10 Mins



2 Kara Fully Baked White Half Baguette

2 Medium Ribeye Steaks

½ a Red and Yellow Pepper, sliced

½ Red Onion, sliced and pickled

½ Cucumber, ribbons

3 Spring Onions, sliced

3 Red Chillis, deseeded and sliced

2 tsp of Siracha or Sweet Chilli Sauce


For the marinade

2 tbsp Soy Sauce

2 tbsp Gochujang Paste

1 thumb-sized piece of Ginger, peeled and minced

3 Garlic Cloves, peeled and mince

2tbsp Light Brown Sugar

2 tbsp Rice Wine

½ tsp Black Pepper

1 tbsp Toasted Sesame Oil


Place the steaks in the freezer for 30 minutes to firm up (this will make it easier to slice thinly).

In a bowl begin to make your marinade by stirring all the ingredients together.

After 30 minutes, remove from the freezer and carefully slice into thin (2mm) strips. Place them in the bowl with the marinade. Mix together, cover and allow to marinate for 30 minutes.

Once the steak has finished marinating, heat a pan and add vegetable oil. Once the oil is hot add the steak, and fry for 4-5 minutes, turning occasionally until cooked and just starting to caramelise.

Remove the steak from the pan and place on a plate to rest for 2-3 minutes.

Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan.

Take Kara’s fully baked baguettes and slice down the middle or the side- whatever is your preference. Begin to pile in the steak along with some pickled red onions, cucumber ribbons and chopped coriander.

We topped with siracha sauce but for a none spicy option choose sweet chilli and top with sesame seeds and chopped spring onions and chillis.

This recipe uses

Fully Baked White Sandwich Half Baguette


Fully Baked White Sandwich Half Baguette

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