bulgogi beef

Bulgogi steak sandwich

 

2 lbs shaved beef

4 cloves garlic

1 inch ginger

1 tsp chili flakes

1 TBS brown sugar

3 TBS Gochujang, see note

4 TBS red wine vinegar

6 TBS soy sauce

6 TBS sesame oil

 

1 green pepper

1 medium onion

2 carrots

Oil for frying

 

Crusty sandwich bread or buns

Cheese, recommend provolone or Swiss

 

DIRECTIONS

* 1 Make a paste from the garlic and ginger using a microplane or food processor. Mix the garlic, ginger, pepper flakes, brown sugar, gochujang, rice wine vinegar, soy sauce, and sesame oil to make the bulgogi marinade. Add the shaved beef and let it sit for an hour.

 

* 2 add the beef with all the marinade to a hot pan and simmer until fully cooked. Or grill your favorite way.

 

* 3 Thinly slice the pepper, onion, and carrot.

 

* 4 Brown the veggies in a separate pan with some butter or oil.

 

* 5 Place the cheese in a layer on your bread. Add the meat and veggies to your desired ratio. Let it sit 2 minutes before eating so that the oil soaks into the bread and the cheese melts.

 

Note:

I smoked a 2 lb. chuck roast sliced thin and reheated with most of the marinade ingredients. I didn’t have gochujang, a Korean hot sauce so I seasoned the meat with Korean red pepper flakes and added a TBS. more to the marinade. I would have liked more heat and found sriracha would be a good substitute.

 

Some good Korean Kimchi is a good substitute for the sautéed veggies on top of the sandwich

Comments