Korean Roast Beef Sandwiches Recipe

Name: Korean Roast Beef Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kimchi; 3 qt. napa cabbage, cut into 1-inch pieces; 3 qt. bok choy cabbage, cut into 1-inch pieces; 1/4 cup salt; 1 cup water; 24 each garlic chives, cut into 1-inch pieces; 1/4 cup gingerroot, peeled, chopped; 24 each scallions, cut into 1-inch pieces; 3/4 cup sesame seed, toasted; 4 tsp. Korean chili flakes; Mustard Sauce; 1-1/3 cup MIRACLE WHIP Dressing; 1/3 cup HEINZ Yellow Mustard; Horseradish Cream Cheese; 1-1/2 cups PHILADELPHIA Original Cream Cheese, softened; 1/4 cup prepared horseradish; 3 Tbsp. heavy cream; Crispy Onions; 3 qt. yellow onions, sliced into 1/8-inch rings; 2 cups rice flour; Sandwich Assembly; 48 slices whole wheat bread slices; sliced roast beef; 120 slices bread and butter pickles; 120 slices cucumber slices; 48 pieces iceberg lettuce leaves

Servings: persons

Kimchi
3 qt. napa cabbage, cut into 1-inch pieces
3 qt. bok choy cabbage, cut into 1-inch pieces
1/4 cup salt
1 cup water
24 each garlic chives, cut into 1-inch pieces
1/4 cup gingerroot, peeled, chopped
24 each scallions, cut into 1-inch pieces
3/4 cup sesame seed, toasted
4 tsp. Korean chili flakes
Mustard Sauce
1-1/3 cup MIRACLE WHIP Dressing
1/3 cup HEINZ Yellow Mustard
Horseradish Cream Cheese
1-1/2 cups PHILADELPHIA Original Cream Cheese, softened
1/4 cup prepared horseradish
3 Tbsp. heavy cream
Crispy Onions
3 qt. yellow onions, sliced into 1/8-inch rings
2 cups rice flour
Sandwich Assembly
48 slices whole wheat bread slices
sliced roast beef
120 slices bread and butter pickles
120 slices cucumber slices
48 pieces iceberg lettuce leaves

1
Kimchi: Rinse cabbage and place in a large bowl.
2
Sprinkle evenly with salt; toss well.
3
Place in large covered container or in resealable bag.
4
Store in a cool dry place overnight.
5
Drain cabbage; transfer to large bowl.
6
Add water, chives and ginger to blender container; blend on high until a smooth paste forms.
7
Add chive paste and remaining ingredients to bowl with cabbage.
8
Toss well.
9
Transfer back to covered container or resealable bag.
10
Let stand in a cool dry place overnight.
11
Mustard Sauce: Whisk ingredients.
12
Refrigerate until ready to use.
13
Horseradish Cream Cheese: Mix ingredients by hand or with electric mixer fitted with paddle attachment until well blended.
14
Add salt to taste.
15
Crispy Onions: Dredge onions in flour.
16
Fry in 250 degrees F oil until golden brown.
17
Drain well.
18
For each serving: Spread 1 Tbsp.
19
each Horseradish Cream Cheese and Mustard Sauce on each bread slice.
20
Layer with 3 oz.
21
roast beef, 2 Tbsp.
22
Kimchi, 5 pickle slices, 5 cucumber slices, 2 lettuce leaves and 1/2 cup Crispy Onions.

8327

kcal

Calories

766

Fat

347

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Kimchi, 3 qt. napa cabbage, cut into 1-inch pieces, 3 qt. bok choy cabbage, cut into 1-inch pieces, 1/4 cup salt, and more.

Yes, Korean Roast Beef Sandwiches falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Roast Beef Sandwiches

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