Spicy Kimchi Bulgogi Cheesesteak Recipe – Korean Fusion Dinner Idea
This spicy kimchi bulgogi cheesesteak recipe is a bold and flavorful fusion dish combining tender bulgogi beef, melted cheese, sautéed onions, and tangy kimchi in a toasted hoagie roll. Perfect for adventurous eaters, family dinners, or anyone craving a unique twist on a classic cheesesteak.
Equipment
- Mixing bowl
- Skillet or grill pan
- Wooden spoon or spatula
- Cutting board and knife
- Baking sheet or broiler
Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced against the grain
- 1 cup kimchi, chopped
- 4 hoagie rolls, toasted
- 6 slices provolone or mozzarella cheese
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp sugar (or honey)
- 2 cloves garlic, minced
- 1 tbsp gochujang (optional, for extra spice)
- 1 tsp sesame seeds (for garnish)
- 2 scallions, sliced (for garnish)
Instructions
- Prepare Marinade: In a bowl, mix soy sauce, sesame oil, garlic, sugar, and optional gochujang. Add sliced beef and marinate for 30 minutes.
- Cook Beef: Heat skillet over medium-high. Cook beef until caramelized and slightly crispy at edges.
- Sauté Kimchi: In the same pan, sauté kimchi for 2–3 minutes to deepen flavor.
- Assemble Sandwiches: Layer beef and kimchi into toasted hoagie rolls.
- Add Cheese: Top with provolone or mozzarella. Place under broiler or cover skillet until cheese melts.
- Finish & Serve: Garnish with sesame seeds and scallions. Serve hot.
Notes
- Beef Choice: Ribeye offers the richest flavor; sirloin is leaner but still tender.
- Kimchi Tip: Sautéing mellows acidity and enhances depth.
- Cheese Options: Provolone for mild creaminess, mozzarella for stretch, cheddar for sharper bite.
- Make-Ahead: Cook beef and kimchi in advance, refrigerate, and reheat before assembling.
- Serving Idea: Pair with fries, pickled vegetables, or a crisp salad for balance.