5 from 30 votes
Kimchi bulgogi cheesesteak
The Kimchi Bulgogi Cheesesteak combines marinated bulgogi meat with sautéed kimchi and melted cheese, layered inside a toasted bun. The interplay of savory, sweet, and spicy flavors from the Korean ingredients with the melted cheese creates a hearty, cheesy sandwich with a crisp exterior from toasting and a tender filling. It can be served with or without gochujang mayo for added spice and creaminess.
Prep Time
10 mins
Cook Time
15 mins
Servings:
2
Course:
Main Course
Cuisine:
Korean
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.
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