Kimchi Bulgogi Cheesesteak Recipe
Introduction
The Kimchi Bulgogi Cheesesteak is a tantalizing fusion of Korean and American flavors. Tender beef cooked with spicy kimchi, topped with melted cheese, and served in crusty bread makes for a deliciously satisfying meal.
Ingredients
- 1 pound thinly sliced beef
- 1 cup kimchi, chopped
- 4 slices of cheese (such as provolone or mozzarella)
- 4 hoagie rolls or similar sandwich bread
Instructions
- Step 1: In a hot skillet over medium-high heat, cook the thinly sliced beef until browned and cooked through.
- Step 2: Add the chopped kimchi to the skillet and sauté together with the beef for 2–3 minutes until heated through and fragrant.
- Step 3: Reduce the heat to low and place cheese slices on top of the beef and kimchi mixture. Cover the skillet briefly to melt the cheese.
- Step 4: Toast the hoagie rolls lightly if desired, then spoon the cheesy kimchi bulgogi mixture into each roll and serve immediately.
Tips & Variations
- For extra flavor, marinate the beef in soy sauce, garlic, and sesame oil before cooking.
- Try different cheeses like cheddar or pepper jack for a spicy kick.
- Add sliced onions or bell peppers to the beef while cooking for more texture.
- Use gluten-free bread to make this dish suitable for gluten sensitivities.
Storage
Store any leftover kimchi bulgogi mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling into sandwiches. Bread is best served fresh and should be stored separately.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef for this recipe?
Yes, thinly sliced ribeye, sirloin, or flank steak work well as they cook quickly and remain tender.
Is kimchi necessary, or can I substitute it?
Kimchi adds a unique spicy and tangy flavor that defines this dish, but you can substitute with pickled vegetables or sautéed cabbage if preferred.
PrintKimchi Bulgogi Cheesesteak Recipe
A flavorful Korean-inspired twist on the classic cheesesteak, the Kimchi Bulgogi Cheesesteak combines savory marinated beef with spicy fermented kimchi and melted cheese, all served in a crusty sandwich roll. This fusion recipe elevates the traditional sandwich with bold, umami-rich flavors and a touch of tangy heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: Korean-American Fusion
Ingredients
Beef and Marinade
- 1 lb thinly sliced beef ribeye or sirloin
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp gochujang (Korean chili paste)
- 1 tbsp rice wine or mirin
- 1/2 tsp black pepper
Kimchi & Cheese
- 1 cup well-drained chopped kimchi
- 4 slices provolone or mozzarella cheese
Bread
- 2 hoagie rolls or crusty sandwich rolls
Instructions
- Marinate the beef: In a bowl, combine soy sauce, sesame oil, sugar, garlic, ginger, gochujang, rice wine, and black pepper. Add the thinly sliced beef and toss well to coat. Let it marinate for at least 15 minutes to enhance flavor.
- Cook the beef and kimchi: Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes until it starts to brown. Add the chopped kimchi and cook together for another 2-3 minutes until the kimchi is heated and slightly caramelized.
- Melt the cheese: Reduce the heat to low and lay the cheese slices evenly on top of the beef and kimchi mixture. Cover the skillet with a lid to help the cheese melt smoothly, about 2 minutes.
- Prepare the rolls: While the cheese melts, slice the hoagie rolls lengthwise without cutting all the way through. Optionally, toast them lightly in a separate pan or oven for added texture.
- Assemble the cheesesteak: Once the cheese is melted, spoon the beef and kimchi mixture generously into each hoagie roll. Serve immediately while hot and melty.
Notes
- You can use any semi-soft melting cheese such as provolone, mozzarella, or Monterey Jack.
- For a spicier kick, add extra gochujang or a sprinkle of red pepper flakes.
- Make sure to drain excess liquid from the kimchi to avoid soggy bread.
- Thinly sliced ribeye or sirloin works best for tender beef; you can freeze the beef slightly to slice it more easily.
Keywords: Kimchi Bulgogi Cheesesteak, Korean cheesesteak, kimchi sandwich, bulgogi sandwich, fusion recipe, Korean beef sandwich
