BBQ Bulgogi Subs

Bulgogi Sub Recipe (불고기)

Serves 4

INGREDIENTS

Sandwich Ingredients:

4 small baguettes

2 cup grated mozzarella, Cheddar or other mild, semi-firm cheese

4 tb mayonnaise

Bulgogi Ingredients:

1 cup drained and coarsely chopped kimchi (preferably limp, relatively aged)

2 lbs thinly-sliced beef (rib eye or top sirloin)

3 scallions, cut into 2-inch pieces

1 small onion, thinly sliced

1 small carrot, thinly sliced

Bulgogi Marinade Ingredients:

6 tb soy sauce

3 tb water

4 tb honey

2 tb mirin

2 tb minced garlic

2 tb sesame oil

2 ts sesame seeds

1 Korean/Asian pear grated

½ ts black pepper

METHOD

1.    If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the meat with paper towels.

2.    Mix all the marinade ingredients in a bowl.

3.    In a large bowl, mix meat, bulgogi, and marinade. Combine and let marinate for 30 minutes.

4.    Pan fry the bulgogi in a skillet over high heat until slightly caramelized. Do not crowd the skillet. Cook until meat is no longer pink. Add more of the liquid marinade to make it saucy.

5.    Add grated cheese into the pan at the end to melt or layer the cheese on the baguettes.

6.    Toast baguettes and slather with mayonnaise. (You can layer the baguettes with cheese if not tossed into the skillet with bulgogi.)

7.    Add bulgogi into the baguettes, slice and serve.

Spicy Cucumber Salad (Side Dish)

 

INGREDIENTS

1 English cucumber  

1 1/2 ts salt

1 tb Korean red chili pepper flakes

2 tb chopped scallion

1 tb minced garlic

1 ts vinegar

1 ts sugar

1 ts sesame seeds

1 ts sesame oil

METHOD

1.    Thinly slice cucumber (1/4 inch thick). In a bowl, toss gently with salt. Set aside for 15 minutes.

2.    Drain excess liquid. Don’t squeeze dry.

3.    Gently mix in remaining ingredients and serve.