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Kimchi Bulgogi Cheesesteak Recipe

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3.8 from 8 reviews

Kimchi Bulgogi Cheesesteak is a delicious fusion sandwich combining savory Korean marinated bulgogi beef, tangy kimchi, and melted cheese on toasted buns. This quick and flavorful recipe brings together the best of Korean and American flavors for a satisfying meal.

Ingredients

Bulgogi and Kimchi Filling

  • 8 ounces marinated bulgogi meat, uncooked (or leftover cooked bulgogi)
  • 1/2 cup packed, sliced kimchi
  • 1/4 medium onion, thinly sliced (optional)
  • 1 tablespoon butter or olive oil
  • 1/2 cup shredded cheese or 2 slices (mozzarella, American, provolone, etc.)

Bread and Garnish

  • 2 hamburger buns or hoagie rolls or 4 slices of bread
  • 2 lettuce leaves

Optional Gochujang Mayo

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

Instructions

  1. Toast the Bun: In a preheated pan over medium heat, melt butter or add olive oil. Optionally, spread butter or drizzle olive oil on the cut sides of the buns. Place buns cut side down in the pan and toast until golden brown. Transfer to a serving plate.
  2. Cook the Bulgogi Meat: Reheat the pan over high heat. Add the marinated bulgogi meat, stirring and flipping once or twice until cooked through. If using leftover cooked bulgogi, simply heat it up in the pan. Transfer cooked meat to another plate.
  3. Stir Fry Kimchi and Onions: Reduce heat to medium-high and add a couple of teaspoons of cooking oil to the pan. Stir fry the sliced kimchi and optional onion slices until the kimchi softens and deepens in color, about 3 to 4 minutes.
  4. Melting the Cheese: Top the kimchi mixture in the pan with shredded cheese or cheese slices. Cover the pan and cook over medium-low heat until the cheese melts completely.
  5. Prepare Gochujang Mayo (Optional): Meanwhile, in a small bowl, mix mayonnaise with gochujang or your choice of spicy sauce until well combined for a flavorful spread.
  6. Assemble the Cheesesteak: Place a lettuce leaf on the bottom half of each toasted bun. Add a layer of the cooked bulgogi meat, then top with the kimchi and melted cheese mixture. Add a drizzle of the prepared gochujang mayo if using, then cover with the top bun. Serve immediately.

Notes

  • You can use leftover cooked bulgogi to save time instead of marinating and cooking fresh meat.
  • Adjust the amount of gochujang in the mayo to control the spice level according to your preference.
  • Any melting cheese like mozzarella, American, or provolone works well for this recipe.
  • Serve with extra kimchi or fresh lettuce wraps for a complete Korean-inspired meal.
  • Butter or olive oil can be used to toast the buns, or you can skip this step for a softer bread texture.

Find it online: https://recipesbyliza.com/kimchi-bulgogi-cheesesteak-recipe/