Kimchi bulgogi cheesesteak

Method6 steps · about 25 min

1. 1

   Step 1: In a preheated pan, melt some butter directly on the pan over medium heat or add olive oil. You can spread butter or drizzle olive oil on the cut sides of the bun first if you want. Toast the bun, cut side down, until golden brown. Transfer to a serving plate.

   Uses 2 hamburger buns (or hoagie rolls or 4 slices of bread) · 1 tablespoon butter or olive oil

   
2. 2

   Step 2: Reheat the pan over high heat. Cook the ready-marinated uncooked bulgogi, loosening and turning it until cooked through, then transfer to a plate. If using leftover cooked bulgogi, simply heat it through instead.

   Uses 8 ounces marinated bulgogi meat, uncooked (use more to taste) (Or leftover cooked bulgogi)

   
3. 3

   Step 3: Reduce the heat to medium high, and add a couple of teaspoons of cooking oil (2 tsp) to the pan. Stir fry the kimchi and optional onion (1/4 medium) slices until the kimchi turns slightly soft and deep in color, 3 to 4 minutes.

   Uses 1/2 cup packed, sliced kimchi · 1/4 medium onion, thinly sliced - optional · 2 tsp cooking oil for kimchi and onion

   
4. 4

   Step 4: Top it with cheese (1/2 cup), cover the pan, and continue to cook over medium low heat until the cheese melts.

   Uses Sautéed kimchi and onion · 1/2 cup shredded cheese or 2 slices (mozzarella, American, provolone, etc)

   
5. 5

   Step 5: Optional: Meanwhile, mix the mayo with gochujang (1 teaspoon) until the gochujang is well incorporated into the mayo.

   Uses 2 tablespoons mayonnaise · 1 teaspoon gochujang (adjust to taste) (or buldak sauce, sriracha, or other hot sauce)

   
6. 6

   Step 6: Divide the prepared optional gochujang mayo between the toasted buns if using. Place one lettuce leaf on each bottom half, then divide the cooked bulgogi and kimchi-cheese melt between the two sandwiches. Close with the top halves and serve.

   Uses Two toasted buns · 2 lettuce leaves · Cooked or reheated bulgogi · Kimchi-cheese melt · Optional gochujang mayo