Why Make This Recipe
Kimchi Bulgogi Cheesesteak is a delightful twist on the classic cheesesteak. It combines tender, flavorful bulgogi beef with the spicy and tangy taste of kimchi. This dish is perfect for anyone who loves bold flavors and wants to try something new. Plus, it’s easy to make and sure to impress family and friends!
How to Make Korean-Inspired Kimchi Bulgogi Cheesesteak
Ingredients:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 clove minced garlic (optional, for extra flavor)
- 1 teaspoon sugar (optional, for balancing flavors)
- 1 pound beef sirloin, thinly sliced
- 1 cup kimchi, chopped
- 1 medium yellow onion, sliced
- 1 cup bell peppers (any color), sliced
- 4 slices provolone or American cheese (for a creamy finish)
- 2 teaspoons vegetable oil (for cooking)
Directions:
Preparation
- In a bowl, mix soy sauce, sesame oil, minced garlic, and sugar. Add the thinly sliced beef sirloin and marinate for about 15-30 minutes.
- While the beef is marinating, chop the kimchi and slice the onion and bell peppers.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the marinated beef to the skillet and cook for about 3-5 minutes until it browns.
- Add the sliced onion and bell peppers to the skillet. Cook until the vegetables are tender, about 3-4 minutes.
- Stir in the chopped kimchi and cook for another 2-3 minutes.
- Lay the cheese slices on top of the meat and vegetable mixture. Cover the skillet with a lid and let it cook for 1-2 minutes until the cheese melts.
How to Serve Korean-Inspired Kimchi Bulgogi Cheesesteak
Serve the kimchi bulgogi mixture on a fresh hoagie roll or your favorite bread. You can add extra kimchi on the side for more flavor. It’s great for lunch or dinner!
How to Store Korean-Inspired Kimchi Bulgogi Cheesesteak
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through.
Tips to Make Korean-Inspired Kimchi Bulgogi Cheesesteak
- For a spicier option, use spicy kimchi or add chili flakes to the bulgogi.
- Use fresh vegetables like mushrooms or zucchini for added texture.
- Make sure to slice the beef thinly for faster cooking and better flavor absorption.
Variation
You can use pork or chicken instead of beef if you prefer a different protein. For a vegetarian version, try using tofu or tempeh.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the bulgogi filling ahead of time and store it in the fridge. Just heat it up before serving.
2. What type of kimchi should I use?
Any type of kimchi works well. Choose one that you like best, whether it’s spicy, mild, or homemade.
3. Can I freeze the leftovers?
Yes, you can freeze the cooked bulgogi mixture. Just make sure to let it cool before placing it in an airtight container or freezer bag. It should last for about 1 month.
Kimchi Bulgogi Cheesesteak
Ingredients
Marinade
- 2 tablespoons low-sodium soy sauce For marinating beef
- 1 tablespoon sesame oil For marinating beef
- 1 clove minced garlic Optional, for extra flavor
- 1 teaspoon sugar Optional, for balancing flavors
Main Ingredients
- 1 pound beef sirloin, thinly sliced For bulgogi
- 1 cup kimchi, chopped For added flavor
- 1 medium yellow onion, sliced For sautéing
- 1 cup bell peppers, sliced Any color, for color and crunch
- 4 slices provolone or American cheese For a creamy finish
- 2 teaspoons vegetable oil For cooking
Instructions
Preparation
- In a bowl, mix soy sauce, sesame oil, minced garlic, and sugar. Add the thinly sliced beef sirloin and marinate for about 15-30 minutes.
- While the beef is marinating, chop the kimchi and slice the onion and bell peppers.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the marinated beef to the skillet and cook for about 3-5 minutes until it browns.
- Add the sliced onion and bell peppers to the skillet. Cook until the vegetables are tender, about 3-4 minutes.
- Stir in the chopped kimchi and cook for another 2-3 minutes.
- Lay the cheese slices on top of the meat and vegetable mixture. Cover the skillet with a lid and let it cook for 1-2 minutes until the cheese melts.