Description
A flavorful fusion sandwich combining Korean bulgogi-marinated beef with the classic American cheesesteak, enhanced with creamy gochujang mayonnaise and melted cheeses on a crispy baguette or focaccia bread.
Ingredients
Scale
For the Beef Bulgogi Marinade
- 250 g rump steak, frozen for 30 minutes then sliced thinly
- 1 pear, grated
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 inch piece of ginger, minced
- 1 tablespoon gochujang (Korean chili paste)
- 2 spring onions/scallions, finely sliced
- ½ tablespoon black sesame seeds
For Assembling the Bulgogi Cheesesteak
- 2 tablespoons kimchi
- 3 slices mozzarella cheese
- 3 slices American burger cheese
- 1 baguette or ciabatta or focaccia bread, to serve 2 people
For the Gochujang Mayonnaise
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon gochugaru flakes (optional)
- 1 teaspoon rice wine vinegar
Instructions
- Prepare the Steak: Place the rump steak in the freezer for 30 minutes to firm up before slicing. Once semi-frozen, slice it into very thin strips for optimal texture.
- Make the Marinade: In a large bowl, combine the grated pear, dark soy sauce, sesame oil, minced garlic, minced ginger, and gochujang. Stir thoroughly to blend all ingredients into a flavorful sauce.
- Marinate the Beef: Add the thinly sliced beef strips to the marinade and mix to coat completely. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- Cook the Bulgogi: Heat ½ tablespoon vegetable oil in a frying pan or skillet over medium heat. Add the marinated beef and stir-fry for about 5 minutes until cooked through. Add the sliced spring onions and black sesame seeds, stir together, and season with salt, sugar, or pepper according to taste. If the pear was not very sweet, add approximately ½ teaspoon sugar to balance flavors.
- Prepare Gochujang Mayonnaise: In a small bowl, combine mayonnaise, gochujang, gochugaru flakes (if using), and rice wine vinegar. Mix well until smooth and set aside.
- Assemble the Sandwich: Slice open the baguette or chosen bread and place it on an oven-proof tray. Spread the gochujang mayonnaise evenly on both cut sides of the bread.
- Layer Ingredients: On one side of the bread, layer the cooked bulgogi beef, kimchi, mozzarella slices, and American cheese.
- Melt the Cheese: Place the assembled sandwich under a grill for a few minutes until the cheeses melt and bubble. Watch carefully to prevent burning.
- Serve: Remove the sandwich from the grill, wrap it in parchment paper for easier eating, and enjoy your bulgogi cheesesteak sandwich fresh and warm.
Notes
- Step-by-step photos to guide preparation are available on the blog post.
- Marinating overnight enhances the flavor but 30 minutes is sufficient for a quick meal.
- Adjust sugar in the marinade according to the sweetness of the pear used.
- Keep an eye on the sandwich while grilling to prevent burning the cheese.
