Kimchi bulgogi cheesesteak
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Kimchi bulgogi cheesesteak
Description
This sandwich recipe layers cooked bulgogi meat, stir-fried kimchi (and optional onions), and melted cheese in a toasted hamburger bun or hoagie roll. The bulgogi provides a sweet and savory marinated beef, the kimchi adds fermented tang and spice that softens when cooked, and the cheese melts over the kimchi, binding the flavors. The bun is toasted with butter or olive oil to a golden brown for texture contrast.
The gochujang mayo is an optional spicy condiment made by mixing mayonnaise and Korean hot pepper paste to complement the sandwich. Lettuce leaves add freshness and crunch when placed on the bottom bun beneath the filling.
The sandwich is assembled with bulgogi meat and kimchi topped with melted cheese on the toasted bun. It makes a filling meal combining classic cheesesteak format with distinctive Korean flavors.
Ingredients
- 8 ounces bulgogi meat Or leftover cooked bulgogi, marinated; uncooked; use more to taste
- 1/2 cup kimchi packed, sliced
- 1/4 onion medium; thinly sliced; optional
- 1/2 cup cheese shredded or 2 slices; mozzarella, American, provolone, etc
- 2 Hamburger Bun or hoagie rolls or 4 slices of bread
- 1 tablespoon butter or olive oil
- 2 lettuce leaves
Gochujang mayo - optional
- 2 tablespoons mayonnaise
- 1 teaspoon gochujang or buldak sauce, sriracha, or other hot sauce, adjust to taste
Instructions
- In a preheated pan, melt some butter directly on the pan over medium heat or add olive oil. You can spread butter or drizzle olive oil on the cut sides of the bun first if you want. Toast the bun, cut side down, until golden brown. Transfer to a serving plate.
- Reheat the pan over high heat, and cook the marinated meat, loosening the meat and flipping them over once or twice. Transfer to another plate. If using cooked bulgogi, simply heat it up in the pan.
- Reduce the heat to medium high, and add a couple of teaspoons of cooking oil to the pan. Stir fry the kimchi and optional onion slices until the kimchi turns slightly soft and deep in color, 3 to 4 minutes.
- Top it with cheese, cover the pan, and continue to cook over medium low heat until the cheese melts.
- Optional: Meanwhile, mix the mayo with gochujang until the gochujang is well incorporated into the mayo.
- Place a lettuce leaf on the bottom part of the bun, add bulgogi and kimchi cheese melt.
User Reviews
Overall Rating
5
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