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A close-up of a delicious Spicy Kimchi Bulgogi Cheesesteak sandwich filled with tender beef, melted cheese, and onions on a toasted bun.

Spicy Kimchi Bulgogi Cheesesteak Recipe

This recipe combines the savory flavors of Korean bulgogi with the classic comfort of a cheesesteak, topped with spicy kimchi and melted cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Main
Cuisine: Fusion, Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesesteak
  • 8 ounces marinated bulgogi meat, uncooked use more to taste or leftover cooked bulgogi
  • 1/2 cup packed, sliced kimchi
  • 1/4 medium onion, thinly sliced optional
  • 1/2 cup shredded cheese or 2 slices mozzarella, American, provolone, etc
  • 2 hamburger buns or hoagie rolls or 4 slices of bread
  • 1 tablespoon butter or olive oil
  • 2 leaves lettuce
For the Gochujang Mayo (Optional)
  • 2 tablespoons mayonnaise
  • 1 teaspoon gochujang adjust to taste or use buldak sauce, sriracha, or other hot sauce

Equipment

  • Pan
  • Plate

Method
 

  1. Toast the buns: In a preheated pan, melt butter or add olive oil over medium heat. Spread butter or drizzle oil on the cut sides of the bun, then toast cut side down until golden brown. Transfer to a serving plate.
  2. Cook the bulgogi: Reheat the pan over high heat. Cook the marinated meat, loosening and flipping once or twice, until cooked through. If using leftover cooked bulgogi, simply heat it up in the pan. Transfer to another plate.
  3. Stir fry the kimchi: Reduce heat to medium-high. Add a couple of teaspoons of cooking oil to the pan. Stir fry the kimchi and optional onion slices until the kimchi is slightly softened and deep in color, about 3 to 4 minutes.
  4. Melt the cheese: Top the kimchi mixture with cheese. Cover the pan and continue to cook over medium-low heat until the cheese is melted.
  5. Make the gochujang mayo (optional): Mix mayonnaise with gochujang until well combined.
  6. Assemble the cheesesteaks: Place a lettuce leaf on the bottom half of each toasted bun. Top with the bulgogi and kimchi cheese mixture. Drizzle with gochujang mayo if desired.

Notes

This recipe is a delicious fusion of Korean and American flavors. Feel free to adjust the spice level by modifying the amount of gochujang or hot sauce used. You can also experiment with different types of cheese.

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