How to Make a Korean BBQ Beef Sandwiches

Are you ready to transform your mealtime into a culinary adventure? This Korean BBQ Shredded Beef Sandwich recipe is the perfect fusion of bold flavors, tender meat, and crunchy textures.

Whether you’re hosting a family dinner or just want to make something special, this dish is a great option that will satisfy the whole family.

Follow along for a step-by-step guide to creating this masterpiece for layers of flavor in each bite.

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Ingredients for Korean BBQ Beef Sandwiches

For the Beef:

3-4 lb chuck roast
Liquid aminos or low-sodium soy sauce (as binder)
1 tbsp SPG (Salt, Pepper, Garlic blend)
2 tbsp Korean BBQ rub (Spiceology)
Brioche buns
1 tbsp sriracha
Fresh cilantro

Braising Liquid:

½ cup brown sugar
5 tbsp freshly minced garlic
2 tbsp ginger paste
2 tbsp gochujang paste
2 tbsp liquid aminos
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 cups beef broth
1 tbsp corn starch

Coleslaw:

2 cups shredded red cabbage
2 cups shredded cabbage
1 cup shredded carrots
1 cup mayo
¼ cup apple cider vinegar
¼ cup diced green onions
1 tbsp black sesame seeds
1 tbsp white sesame seeds
2 tbsp sugar

How to Make Korean BBQ Beef Sandwiches

1. Prepare the Beef

Start with a well-marbled chuck roast to ensure maximum tenderness and flavor. Cube the roast into six large chunks.

This step shortens the cooking time and allows the seasoning to penetrate more effectively.

Use liquid aminos or low-sodium soy sauce as a binder to help the Korean BBQ rub and SPG stick to the meat. Coat evenly and let the meat sit while you prepare the braising liquid.

cubed and seasoned chuck roast. — *Photos from this recipe are from Brittany Scott (Instagram:* @the_salted_bite)

2. Create the Braising Liquid

In a medium-sized pot, combine brown sugar, minced garlic, ginger paste, gochujang paste, liquid aminos, rice wine vinegar, sesame oil, and beef broth.

Bring this mixture to a simmer over medium-high heat, stirring occasionally. Once the sugar has dissolved, remove the pot from heat and allow it to cool.

This braising liquid is the key to adding layers of flavor to your shredded beef.

3. Smoke the Beef

Preheat your smoker to 250°F using cherry wood. Place the seasoned beef chunks on the grates and smoke for approximately two hours or until the internal temperature reaches 165°F.

Smoking with cherry wood infuses the beef with a rich, smoky essence, enhancing the spicy flavor profile of the dish.

4. Braise the Beef

Transfer the smoked beef into a Dutch oven. Pour in the cooled braising liquid, ensuring the meat is fully submerged.

Cover the Dutch oven with its lid and simmer on low heat for 2-3 hours. The slow cooking process will break down the connective tissues, resulting in melt-in-your-mouth shredded beef.

5. Make the Coleslaw

While the beef cooks, assemble the coleslaw.

In a large mixing bowl, combine shredded red cabbage, shredded green cabbage, shredded carrots, mayo, apple cider vinegar, diced green onions, black sesame seeds, white sesame seeds, and sugar.

Mix well to ensure all the ingredients are coated. Refrigerate the coleslaw until ready to serve. The tangy crunch of the coleslaw perfectly balances the rich, spicy flavor of the beef.

Coleslaw for Korean BBQ Beef Sandwiches.

6. Shred the Beef

Once the beef is fall-apart tender, remove it from the Dutch oven and shred it using two forks.

Return the shredded beef to the Dutch oven, allowing it to soak up the remaining braising liquid. This step ensures that every bite of beef is juicy and packed with flavor.

Korean BBQ shredded beef in a dutch oven.

7. Assemble the Korean BBQ Beef Sandwiches

Toast your brioche buns to add a slight crunch. Layer the bottom bun with a generous portion of shredded beef, followed by a scoop of coleslaw.

Drizzle sriracha for an extra spicy kick, then add a few sprigs of fresh cilantro. Top with the other half of the bun, and your Korean BBQ Shredded Beef Sandwich is ready to serve.

Tips for Perfecting Your Korean BBQ Beef Sandwiches

Choosing the Right Cut of Beef:
- Chuck roast is ideal because it’s well-marbled and becomes incredibly tender when cooked low and slow. Alternatively, short ribs or even pot roast cuts can work for a slightly different texture.
Cooking Methods:
- Don’t have a smoker? You can use a slow cooker or pressure cooker for this recipe. In a slow cooker, cook the beef on low heat for 6-8 hours or high heat for 3-4 hours. For an Instant Pot, use the pressure cook setting for about 1.5 hours, then allow natural pressure release.
Storage:
- Store any leftover beef in an airtight container in the refrigerator for up to three days. Reheat in a Dutch oven or skillet to retain moisture.
Brioche Bun Alternative:
- If you can’t find brioche buns, substitute with potato buns or ciabatta rolls for a similar soft texture.

Why This Recipe is a Great Option

Layers of Flavor: From the smoky, tender beef to the tangy, crunchy coleslaw, every bite is a harmonious blend of textures and tastes.
Spicy Flavor: Gochujang paste and sriracha add just the right amount of heat without overwhelming the palate.
Versatile Cooking Time: Whether you’re using a smoker, slow cooker, or Instant Pot, this recipe adapts to your schedule.
Family-Friendly: The balance of savory, sweet, and spicy makes it a hit for the whole family.

Conclusion

This Korean BBQ Shredded Beef Sandwich recipe is the perfect way to bring bold, Asian-inspired flavors to your table. With its tender, flavorful beef and refreshing coleslaw, this dish is guaranteed to impress.

Whether you’re cooking for game day or a casual family meal, this sandwich is a winner every time. Give it a try and watch as it becomes a new favorite in your household!

Looking for other delicious recipes?

Be sure to try some of my other favorite recipes below!

Brisket Street Tacos: Loaded with tender, smoky brisket, these street tacos are a flavor-packed delight. Topped with fresh cilantro, diced onions, and a squeeze of lime, they’re perfect for taco night. Serve with your favorite salsa for an irresistible meal that’s sure to please.

Chicken Bacon Ranch Sliders: These sliders combine juicy chicken, crispy bacon, and creamy ranch dressing for the ultimate party appetizer. Served on soft rolls and baked to perfection, they’re an easy, crowd-pleasing dish that’s perfect for game day or casual gatherings.

Smoked Street Corn Queso: A creamy, cheesy dip with a smoky twist! This smoked street corn queso is loaded with charred corn, jalapeños, and a blend of cheeses. Perfect for dipping tortilla chips, it’s the ultimate party pleaser with layers of bold, spicy flavor.

Pineapple Bourbon Party Ribs: Juicy, tender ribs glazed with a tangy-sweet pineapple bourbon sauce. These ribs bring a perfect balance of smoky, fruity, and boozy flavors, making them a showstopper at any gathering. Serve them hot off the grill for a finger-licking experience your guests will love.

Smoked BBQ Pork Belly Burnt Ends: These bite-sized pork belly pieces are smoked to perfection and glazed with a sweet and sticky BBQ sauce. With a caramelized exterior and melt-in-your-mouth interior, they’re an irresistible combination of smoky and savory flavors that are perfect for snacking or sharing.

Smoked Cream Cheese with Bacon Jam: A decadent appetizer featuring smoky cream cheese topped with rich, savory bacon jam. This dish is an explosion of flavors—creamy, smoky, and slightly sweet. Serve it with crackers or bread for a crowd-pleasing starter that’s as easy to make as it is delicious.