If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Deeply flavored slices of tender bulgogi, melty cheese and veggies in a crisp roll - think Korean cheese steak. Make that a fricking delicious Korean cheese steak. Thanks @TheDevinhanson for the recipe!
Makes 3 sandwiches
Ingredients
1/4 cup gochujang
3 tablespoons soy
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon black pepper
1 rib eye, about 1 pound
Neutral oil
1 red pepper , thinly sliced
1 medium yellow onion, thinly sliced
Kosher salt & pepper
3 sub rolls
6 provolone cheese slices
Directions
Combine gochujang, soy, garlic & ginger and pepper in a bowl, mix well
Slice steak thinly against the grain and add to the marinade - mix really well so all the steak is covered - refrigerate 30 minutes to an hour
Heat a large pan or flat top to medium high, add about a tablespoon of oil and then put in the peppers and onion - mix well, season with salt & pepper and cook until just becoming tender, about 3 minutes - remove
Lightly oil the buns and cook cut side down until just browned - then remove
Add a bit more oil to the flattop, and put on the beef - your goal is to cook it until it is just done, probably only a couple minutes, separate into 3 piles and top with cheese
Once the cheese melts, put the beef/cheese onto a roll and add some veggies
