Description
Experience a flavor explosion with this Irresistible Korean Kimchi Bulgogi Cheesesteak Delight, where savory bulgogi meets gooey cheese and vibrant kimchi.
Ingredients
Scale
- 1.5 lbs thinly sliced ribeye or sirloin beef
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4–5 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons pear juice
- 1/2 teaspoon black pepper
- 1.5–2 cups well-fermented napa cabbage kimchi
- 1 large yellow onion, thinly sliced
- 2 tablespoons cooking oil (e.g., vegetable, canola, or grapeseed oil)
- 8–12 slices provolone cheese (or 1 cup shredded) or white American cheese
- 4–6 good quality hoagie or sub rolls
- 1/2 cup mayonnaise (for gochujang mayo)
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- dash of sesame oil
- sliced scallions (optional)
- toasted sesame seeds (optional)
Instructions
- In a large bowl, combine the thinly sliced beef with the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, pear juice, and black pepper. Mix everything thoroughly by hand, ensuring each slice of beef is coated. Cover the bowl and refrigerate for at least 30 minutes, ideally for 2-4 hours or overnight.
- Thinly slice your yellow onion. If your kimchi pieces are very large, give them a rough chop to make them more manageable for the cheesesteak. If your kimchi is quite wet, gently press out some of the excess liquid.
- Heat 1 tablespoon of cooking oil in a large skillet or griddle over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and lightly caramelized, about 8-10 minutes. Remove the onions from the skillet and set them aside.
- Add another tablespoon of cooking oil (if needed) to the same skillet over medium-high heat. Add the chopped kimchi and sauté for 5-7 minutes. Once softened and fragrant, remove the kimchi from the skillet and set it aside with the onions.
- Increase the skillet heat to high. Working in batches if necessary, add the marinated beef to the hot skillet. Cook for 2-3 minutes per side, stirring and chopping the beef with your spatula as it cooks. Once cooked, push the beef to one side of the skillet.
- Add the sautéed onions and kimchi back into the skillet with the cooked bulgogi beef. Mix everything together thoroughly. Divide the mixture into portions directly on the skillet. Lay 2-3 slices of provolone cheese over each portion. Cover the skillet with a lid for 1-2 minutes, or until the cheese is melted.
- While the cheese is melting, lightly toast your hoagie rolls. Once the cheese is melted, carefully scoop each cheesy bulgogi-kimchi portion into a toasted hoagie roll using your spatula.
- If using, drizzle generously with gochujang mayo, sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Korean Kimchi Bulgogi, Cheesesteak, Irresistible