Kimchi Bulgogi Cheesesteak (김치 불고기 치즈스테이크)

Name: Kimchi Bulgogi Cheesesteak
Total time: 18 min
Yield: 2
Cuisine: Korea
Ingredients: 225 g bulgogi meat; 120 ml kimchi; 0.25 pcs onion; 120 ml cheese; 2 pcs buns; 1 tbsp butter; 2 pcs lettuce leaf; 2 tbsp mayonnaise; 1 tsp gochujang; 2 tsp vegetable oil

Korea

Korean cheesesteak in bulgogi style with fried kimchi. Quick to prepare, aromatic and very tasty, combining juicy meat, melted cheese and a spicy gochujang note.

Ingredients

225 g bulgogi meat
120 ml kimchi
0.25 pcs onion
120 ml cheese
2 pcs buns
1 tbsp butter
2 pcs lettuce leaf
2 tbsp mayonnaise
1 tsp gochujang
2 tsp vegetable oil

Steps

Heat a skillet, melt the butter and toast the split sides of the buns in the butter until golden, then transfer them to a plate.
Increase the heat to high and fry the bulgogi meat, breaking it up with a spatula and turning it 1–2 times. Transfer the cooked meat to a separate plate.
Reduce the heat to medium‑high, add vegetable oil and sauté the kimchi together with the onion for 3–4 minutes, until the kimchi becomes soft and takes on a deeper color.
Sprinkle the sautéed kimchi with grated cheese, cover the skillet with a lid and cook over medium‑low heat until the cheese fully melts.
If desired, mix the mayonnaise with gochujang until smooth.
On the bottom half of the bun, place a lettuce leaf, then a layer of bulgogi, and top with kimchi and melted cheese. If desired, add the gochujang‑mayonnaise and cover with the top half of the bun.