Kimchi is everywhere. French fries, burgers, eggs benedict—it’s inescapable and that’s just fine with us. Pair that kimchi with classic beef bulgogi, turn it into a cheesesteak, and you've entered next level comfort food territory.
Bulgogi Cheesesteak Subs
Makes 4 9-inch sandwiches
- 2 pounds sirloin steak
- 3/4 cup pear, grated
- 4 cloves of garlic, grated
- 1 tablespoon ginger, grated
- 1/2 cup red onion. sliced into thin half-moons
- 1 cup green cabbage, sliced into thin strips
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon gochujang hot sauce (or sriracha)
To build your sandwiches
- 1 cup red bell pepper, julienned
- 1 cup kimchi
- 4 9-inch sub rolls
- 4 slices American cheese
- 1/2 cup green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, to garnish
Remove any excess fat from your steak, and thinly slice against the grain into 1/4 inch thick pieces.
Mix pear, garlic, ginger, onion, cabbage, syrup, soy sauce, sesame oil and hot sauce in a bowl.
Place the beef into a freezer bag, and pour marinade over it and shake until meat is well coated.
Place in the fridge overnight (or for at least 4 hours).
Preheat your oven to 350 degrees.
Heat a large grill pan over medium high, and get it smoking hot. Using a pair of tongs, place your beef mixture and red peppers in a single layer on the grill pan, turning every 30 seconds until cooked through (3 - 4 minutes). Remove the pan from the heat.
Split your rolls, and spoon equal portions of the beef and vegetables into each bun. Cut your cheese slices into two pieces (making 8 slices). Top each sandwich with 2 slices of cheese, and place them into the oven for 3 - 4 minutes, until the cheese has melted.
Top your sandwiches with 1/4 cup each of kimchi, and sprinkle over your sesame seeds. Top with fresh cilantro and serve.