Description
A bold fusion sandwich featuring tender bulgogi-style beef, spicy kimchi, and melted cheese piled into a toasted hoagie roll. This Korean-American cheesesteak combines savory, spicy, and tangy flavors for a unique and satisfying meal.
Ingredients
- 1 lb (450g) thinly sliced ribeye or sirloin beef
- 1/2 cup kimchi, chopped
- 1 tablespoon kimchi juice (optional)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 4 slices provolone or mozzarella cheese
- 2 hoagie rolls
- 1 tablespoon butter (for toasting rolls)
- 1 tablespoon sliced green onions
- 1 teaspoon toasted sesame seeds
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang to create the bulgogi marinade.
- Add the thinly sliced beef and toss to coat. Let marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced onions and cook until softened, about 3–4 minutes.
- Add the marinated beef and cook quickly, stirring frequently, until browned and cooked through.
- Stir in the chopped kimchi and kimchi juice, cooking for another 1–2 minutes.
- Divide the beef mixture into two portions in the skillet and top each portion with cheese slices. Allow the cheese to melt.
- Meanwhile, butter the hoagie rolls and toast them lightly in a pan or oven.
- Place the cheesy bulgogi mixture into the toasted rolls.
- Garnish with green onions and sesame seeds before serving.
Notes
- Freeze the beef for 20 minutes before slicing to make thin slicing easier.
- Adjust spice level by adding more or less gochujang.
- Serve with fries or pickled vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Korean-American