Korean-Inspired Kimchi Bulgogi Cheesesteak

This is one of the best sandwiches I’ve ever eaten.

I saw a version of this Korean cheesesteak sandwich on TikTok from a restaurant called Dooby’s in Baltimore and knew immediately that we needed to recreate it at home. I’ve since learned that there’s a place in Atlanta called Fred’s Meat & Bread that also does a fantastic version if you’re looking for a less labor intensive route to Korean cheesesteak. No matter how you get there, you need a Korean-inspired cheesesteak in your life!

This kimchi and bulgogi cheesesteak combines the best homemade seeded hoagie roll you’ve ever had; bulgogi-inspired marinated shaved ribeye; melty provolone cheese; charred scallion & kimchi aioli; sweet & fiery gochujang sauce; and caramelized peppers, onions, and mushrooms for a *truly* perfect bite.

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Korean-Inspired Kimchi Bulgogi Cheesesteak

Yield: 2-3

Author: Erika Turk

Prep time: 25 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 40 M

This kimchi and bulgogi cheesesteak combines the best homemade seeded hoagie roll you’ve ever had; bulgogi-inspired marinated shaved ribeye; melty provolone cheese; charred scallion & kimchi aioli; sweet & fiery gochujang sauce; and caramelized peppers, onions, and mushrooms for a *truly* perfect bite.

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Ingredients

Bulgogi Ribeye

• 1 lb ribeye, shaved or thinly sliced (if you’re doing this yourself, freeze before slicing)
• 4 cloves garlic, grated
• 2-3 green onions, finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon black pepper

Charred Scallion & Kimchi Aioli

• 1 bunch scallions (~6)
• 1 tablespoon neutral oil
• 1 cup kewpie (or mayo of choice)
• 2 tablespoons rice wine vinegar
• 2 teaspoons fried garlic (can be purchased online or any Asian store)
• 1 teaspoon gochujang
• 1/4 cup kimchi, chopped if in large pieces (we really like Cleveland Kitchen kimchi for this)
• - Salt & pepper

Sweet & Spicy Gochujang Sauce

• 3 tablespoons gochujang
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup

To Assemble

• hoagie rolls, toasted and center lightly scooped out
• marinated bulgogi style shaved ribeye
• charred scallion & kimchi aioli
• sweet & spicy gochujang sauce
• provolone cheese, sliced
• 1 green bell pepper, thinly sliced
• 1 white or sweet onion, thinly sliced
• 6-8 ounces mushrooms, thinly sliced
• neutral oil
• salt & pepper

Instructions

Bulgogi Ribeye

1. Combine garlic, green onions, soy sauce, sugar, sesame oil, sesame seeds and black pepper in a bowl and stir well to combine.
2. Add shaved ribeye and toss to coat.
3. Cover and refrigerate for at least one hour and up to overnight.

Charred Scallion & Kimchi Aioli

1. Preheat oven to broil or turn grill on.
2. Coat scallions with oil and season with salt.
3. Broil or grill scallions until fragrant and charred on the tips.
4. Remove from oven or grill and set aside to cool.
5. In a bowl, combine mayo, vinegar, garlic, gochujang, kimchi and salt and pepper to taste.
6. Chop cooled charred scallions finely and stir into mayo mixture.
7. Cover and refrigerate until ready to use.

Sweet & Spicy Gochujang Sauce

1. Stir everything together.
2. Cover and refrigerate until ready to use.

To Assemble

1. Heat a large pan over medium high heat and add a tablespoon or so of neutral oil.
2. Add the bell pepper, onion and mushroom, season well with salt and pepper, and cook, stirring regularly, until soft and caramelized, about 15 minutes. (You can add a little water at the beginning of this process to speed things up).
3. Remove caramelized veggies from the pan and set aside.
4. Add the marinated beef to the pan and cook until browned and slightly crispy, stirring regularly.
5. Add the veggies back to the pan with the meat, stir well and top with slices of cheese. Turn the heat down to low.
6. Add a lid to help melt the cheese.
7. To assemble the sandwiches, generously add aioli to both sides of the toasted and scooped bread.
8. Top one side with the gochujang sauce.
9. Scoop the meat and cheese mixture into the bread.
10. For easier serving, close the sandwich and roll it into parchment paper to cut and serve.
11. Serve with extra sauces!

Notes

The rolls I recommend for this recipe are the “how to hoagie” seeded rolls, found here: https://www.richardeaglespoon.com/articles/how-to-hoagie. They are excellent as written and I have also made them same day by cutting the cold ferment down to an hour or two.

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