Ttukdak Hyung's Seaweed Butter Steak Sandwich

Name: Ttukdak Hyung's Seaweed Butter Steak Sandwich
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1-2 slices of bread; 2-3 button mushrooms; 150g beef for steak; generous amount of seaweed butter; a little sriracha sauce

An open sandwich featuring juicy beef steak on toasted bread and button mushrooms cooked in seaweed butter, finished with spicy sriracha sauce.

20 min Difficulty Normal Salads & light meals

Main ingredients

bread slices button mushrooms beef seaweed butter sriracha sauce

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bread slices button mushrooms beef seaweed butter sriracha sauce

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Ingredients needed 1 servings

Recipe

Slice the button mushrooms thinly, and trim any fat from the beef steak.
Melt a small amount of seaweed butter in a pan. Toast the bread and cook the sliced mushrooms in the butter until golden and infused, then set aside.
In the same pan with remaining butter, sear the beef steak to your preferred doneness (e.g., medium well) until the outside is crispy.
Place the toasted bread on a plate, top evenly with the cooked mushrooms, and generously lay the juicy steak on top.
Finally, drizzle sriracha sauce in a zigzag pattern over the sandwich to balance the richness, and serve as an open sandwich.

Melt seaweed butter in a pan and toast the bread and sliced mushrooms on both sides until golden.
Cook the beef in the pan to make a steak.
Place mushrooms and steak on the toasted bread, then drizzle with sriracha sauce and serve.

Cooking tips

When cooking the button mushrooms in seaweed butter, let them absorb the butter like a sponge so that when bitten, the rich flavor bursts together with the steak.
Since the buttery richness and meaty weight can become overwhelming, pairing with tangy and spicy sriracha sauce is essential to add a clean, refreshing finish.

Recommended for

Those who want to enjoy a luxurious and hearty steak sandwich comparable to a restaurant brunch plate on a weekend morning.
Those who want to elegantly incorporate their homemade seaweed butter (made in bulk) into meat dishes and Western cooking methods.

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