Spicy Kimchi Bulgogi Cheesesteak

Ingredients

• 1 pound of thinly sliced beef (ribeye or sirloin is ideal)
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon rice vinegar
• 4 hoagie rolls or sub sandwich buns
• 1 cup kimchi, chopped
• 1 cup shredded mozzarella cheese (or cheese of your choice)
• 2 tablespoons vegetable oil for cooking
• Optional: sliced green onions and sesame seeds for garnish

Instructions

1. Marinate the Beef: In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochujang, and rice vinegar. Mix well to ensure all ingredients are incorporated. Add the thinly sliced beef, ensuring it's well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Cook the Bulogi: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated beef in a single layer, cooking for about 2-3 minutes without stirring. Stir-fry the beef for another 2-3 minutes until fully cooked and tender. Remove from heat and set aside.
3. Add Kimchi: Stir in the chopped kimchi with the cooked bulgogi in the skillet. Cook for an additional 1-2 minutes until the kimchi is heated through.
4. Prepare the Hoagie Rolls: Preheat your oven to 350°F (175°C). Cut the hoagie rolls lengthwise, leaving a hinge on one side. Lightly toast the insides in the oven for about 5 minutes.
5. Assemble the Cheesesteak: Divide the bulgogi and kimchi mixture evenly among the toasted hoagie rolls. Top each with shredded mozzarella cheese.
6. Melt the Cheese: Return the assembled sandwiches to the oven and bake for 5-7 minutes until the cheese is bubbly and melted.
7. Garnish and Serve: Once out of the oven, sprinkle with green onions and sesame seeds if desired. Serve immediately.