01/06/2026
A less guilty way to eat a sandwich.
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Spicy stir-fried beef on rye that actually makes sense. I used Paris Baguette’s Paran Label rye for this one · more protein, more fibre, and it holds up against the bold flavours without falling apart. The jeyuk is cooked drier than usual so the sandwich stays crisp, not soggy. Beefy, garlicky, sweet-spicy, with soft scrambled egg to round it off. One of my favourite ways to eat Korean food in Singapore right now.
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Recipe 6. Serves 2. About 20 minutes start to finish.
📍 Ingredients:
The jeyuk
• 400-500g thinly sliced beef
• 2 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp oyster sauce
• 1 tbsp sugar or allulose
• 1 tsp minced garlic
• 1 tsp sesame oil
• 180ml water
• Onion, green onion, red + green chili
• Black pepper
The sandwich
• 2 slices Paran Label rye (파란 라벨 호밀빵)
• 1 egg + 1 tbsp milk
• Handful of arugula
• Butter, for toasting
Instructions:
1. Sear the thinly sliced beef in a hot pan. Build the flavour in order: allulose, soy sauce, mirin, oyster sauce, gochugaru, minced garlic, water, then gochujang last.
2. Add onion, green onion and chili. Finish with sesame oil and sesame seeds. Reduce it drier than a normal jeyuk so the sandwich stays crisp.
3. Toast the Paran Label rye in butter until the seeds smell nutty.
4. Scramble one egg with a tablespoon of milk. Keep it soft and custardy.
5. Stack: bottom rye, arugula, spicy beef, soft egg, top rye.
6. Press once and cut down the middle. Eat immediately while the bread is still crisp.
Spicy, rich, sharp, and somehow rye makes perfect sense here.
If you want to know where I got the bread, the Paran Label breads are exclusively available at Paris Baguette Paragon.
Save this if you cook Korean food at home.
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The exact products I use, with links: thehansang.sg/my-pantry
Full recipe + sources: thehansang.sg
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