Description
This Irresistible Korean-Inspired Kimchi Bulgogi Cheesesteak features tender, marinated beef bulgogi, perfectly caramelized and layered with tangy kimchi, all nestled in a soft, toasted hoagie roll. The combination of savory, spicy, and umami flavors creates a mouthwatering experience that is both juicy and crispy with every bite.
Ingredients
Scale
- For the Bulgogi:
- 1 lb ribeye steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon black pepper
- For the Kimchi:
- 1 cup napa cabbage kimchi, chopped
- For Assembly:
- 4 hoagie rolls
- 1 cup provolone cheese, shredded
- 2 tablespoons vegetable oil
- Green onions, sliced for garnish
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and black pepper. Add the sliced ribeye and marinate for at least 30 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for 5-7 minutes until browned and cooked through.
- Stir in the chopped kimchi and cook for an additional 2-3 minutes until heated through.
- Meanwhile, preheat your oven to 350°F (175°C). Cut the hoagie rolls lengthwise and place them on a baking sheet.
- Divide the beef and kimchi mixture among the hoagie rolls, then top each with shredded provolone cheese.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with sliced green onions, and serve immediately.
Notes
- This dish can be made ahead by marinating the beef the night before and storing it in the refrigerator.
- Leftover bulgogi can be stored in an airtight container in the fridge for up to 3 days.
- For a vegetarian option, substitute the beef with marinated tofu or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Sautéing and Baking
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 cheesesteak
- Calories: 550
- Sugar: 6 grams
- Sodium: 1200 milligrams
- Fat: 30 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
Keywords: Korean cheesesteak, bulgogi, kimchi, Korean-inspired, sandwich, savory, umami, quick meal, easy recipe, comfort food, Asian fusion, beef sandwich, spicy, delicious, homemade