Air Fried Crispy Beef Sandwich with Gochujang Glaze  recipe provided by the Certified Angus Beef® brand.

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Air Fried Crispy Beef Sandwich with Gochujang Glaze

Serves 4
Cuisine: Korean
Category: Steaks, Sandwiches & Salads, Air Fryer
An intensely flavored sandwich balancing sweet, spicy, sour and umami. Together with a crunchy texture, this sandwich will leave you craving it again and again. Bonus: using an air fryer creates less of a mess and a healthier option to deep frying. Note: If your air fryer’s max temp is 400°F you may need a couple more minutes to fry.
Prep Time
35 mins
Other Time
5 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
  • 4 Certified Angus Beef ® cube steaks (about 1 pound total)
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 4 cups corn flakes, crushed
  • 1/2 cup plus 1 tablespoon seasoned rice vinegar, divided
  • 2 teaspoons freshly grated ginger, divided
  • 1 tablespoon sugar
  • 1 English cucumber, cut into 20 to 24 thin slices
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1 bunch (5) green onions
  • Spray oil
  • 1/3 cup mayonnaise
  • 2 cups finely sliced green cabbage
  • 1/2 cup kimchi
  • 4 soft hamburger buns
  1. PREPARE BEEF. Season cube steaks with salt and pepper, dredge in flour, shaking off excess. Combine beaten eggs with 2-tablespoons water, dip floured cube steaks in egg wash. Add cube steaks to crushed corn flakes one at a time, pressing into flakes to ensure they are fully coated. Refrigerate on sheet pan fitted with wire rack at least 15 minutes.
  2. PICKLE. In a small saucepan, combine 1/2-cup rice vinegar, 1/4-cup water, 1-teaspoon grated ginger and 1-tablespoon sugar; bring to a boil. Place cucumber slices in small heat-proof bowl, pour hot liquid over cucumbers to cover; steep while making sandwich.
  3. MAKE SAUCE. In a medium mixing bowl combine gochujang, soy sauce, honey, 1- tablespoon warm water, remaining 1-tablespoon rice vinegar, 1-teaspoon grated ginger and sesame oil; whisk to combine.
  4. CONDIMENTS. Spray green onions with oil, air fry at 450°F for 7 minutes or until slightly charred but not burnt. Remove roots, finely chop, mix with mayonnaise for a charred green onion mayonnaise. Separately, thinly slice kimchi and combine with green cabbage; marinate while cooking cube steak.
  5. FRY CUTLET. Spray corn flake-breaded cutlet with oil and air fry at 450°F for 7 to 10 minutes, flipping half way through. Once cutlets are crisp and golden, remove from air fryer. Toast buns 2 to 3 minutes until golden brown.
  6. ASSEMBLE. Smear each of the bottom buns with charred onion mayonnaise, then top with 5 to 6 slices pickled cucumber. Toss cutlets in gochujang sauce until fully coated, then place on top of pickles. Squeeze out excess moisture from kimchi and cabbage mixture and top each cutlet with an equal amount. Top with crown of bun.
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