This is a less guilty way to eat a sandwich, and it makes sense. Spicy stir-fried beef, or jeyuk, on rye that holds up to bold flavour instead of going soggy. Cooked drier than usual, it stays crisp, beefy, garlicky and sweet-spicy, finished with soft scrambled egg. One of my favourite ways to eat Korean food in Singapore right now. Serves 2, about 20 minutes start to finish.
Why Rye Works Here
I used Paris Baguette’s Paran Label rye for this one. More protein, more fibre, and a sturdier crumb that carries the spicy beef without falling apart. The trick is cooking the jeyuk drier than a normal stir-fry, so the bread stays crisp rather than wet.
What You Will Need
For the jeyuk
- 400 to 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 and green chili
- Black pepper
For the sandwich
- 2 slices Paran Label rye
- 1 egg plus 1 tbsp milk
- A handful of arugula
- Butter, for toasting
How To Make It
- 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.
- Add the onion, green onion and chili. Finish with sesame oil and sesame seeds, and reduce it drier than a normal jeyuk so the sandwich stays crisp.
- Toast the rye in butter until the seeds smell nutty.
- Scramble one egg with a tablespoon of milk. Keep it soft and custardy.
- Stack: bottom rye, arugula, spicy beef, soft egg, top rye.
- 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.
Singapore Swaps
The Paran Label rye is exclusive to Paris Baguette at Paragon. Gochujang and gochugaru are at Korean marts across Singapore, and allulose stands in for sugar if you want it lighter.
One Tip Before You Start
Reduce the jeyuk further than feels right. Drier beef is what keeps the rye crisp, and crisp rye is the whole sandwich.
FAQ
Can I use normal bread?
You can, but rye is sturdier and adds fibre, so it holds the spicy beef without going soggy.
How spicy is it?
Adjustable. The heat comes from gochujang, gochugaru and fresh chili, so scale them down for a milder build.
