Korean Bulgogi Philly Cheesesteak
This Korean Philly cheesesteak recipe combines the flavors of a classic American sandwich with a Korean-inspired bulgogi marinade. This twist on an American classic will be a new favorite for anyone seeking an adventurous culinary experience.
What is bulgogi?
Bulgogi is a traditional Korean dish of thinly sliced ribeye or sirloin steak that is wonderfully marinated with soy sauce, garlic, sugar, and various other seasonings. Bulgogi is cooked in a pan until the marinated beef is brown and tender. It is often served with rice, kimchi, and various side dishes (banchan). At times, Koreans wrap pieces of bulgogi up in a lettuce leaf to get extra greens in their diet. I find that the lettuce adds a cooling balance to the sweet and savory flavors of the bulgogi.
There are other types of bulgogi that we may share recipes about later. One of my favorites shown below is the bulgogi stew in a hot pot. It’s so nice on a cold day.
Where do I find bulgogi meat?
This is a good question for those who do not live near a Korean mart (like us). Luckily, we have found a couple of solutions in our area (Southeastern USA). First, many grocery stores around us carry fresh beef shaved steak. This is one of the best alternatives for bulgogi that we have found. Bulgogi meat expands when cooked, so the cut should be paper thin. I have found this type of meat at local grocery stores nearby such as Aldi, Lidl, Wal-Mart, Publix, and Food Lion. The first 3 stores listed offer the best prices.
Another option is to pick a piece of ribeye or sirloin steak and ask your local butcher to thinly slice the meat. Most butchers do not know about bulgogi, so I tell them to cut it Philly cheesesteak style. This makes sense to us Americans. I cannot say how other places may request it, but I would love to know. Most butchers around us try to get it as thin as possible, but the best option is the pre-packaged shaved steak if you do not have access to a Korean market. All of the other ingredients for this recipe can be found at your local store.
Now, let’s get cooking!
Korean Bulgogi Philly Cheesesteak
Ingredients
- 28 ounces beef shaved steak or very thinly cut ribeye meat We used 2 packages (14 ounces or 397 grams each) of shaved steak from Aldi,
- 6 large hoagie buns
- slices of provolone, mozzarella, or cheese of choice We combined provolone slices and mozzarella shredded cheese.
Bulgogi Marinade
- 5 tbsp soy sauce
- 5 tbsp brown sugar
- 3 tbsp mirin
- 2 tbsp rice vinegar
- 1/2 cup water
- 1/8 tsp pepper
- 1/2 cup pineapple juice
- 1 tbsp minced garlic
- 3/4 diced white onion
- 8 diced fresh brown mushrooms or shitake mushrooms
- 1 green jalapeño (optional for extra spice)
Mayo Sauce
- 4 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Siracha sauce (optional for extra spice, use as desired)
Instructions
- Prepare the bulgogi marinade sauce: In a large bowl, add all marinade sauce ingredients including mushrooms, onions, and jalapeno (if desired). Stir mix.
- Add the shaved steak to the marinade. You may mix by hand. Make sure the meat is fully coated with marinade. Cover and refrigerate for 30 minutes to 24 hours.
- Prepare the mayo sauce: In a small bowl mix mayo with Dijon mustard. Sriracha can be used for additional spice.
- Toast the hoagie or brioche bread. You may toast in an oven or in a pan with a little bit of butter. Then add a little mayo spread to the bread.
- In a pan over medium to medium-high heat, add a small amount of oil or butter. After a minute, add part of the bulgogi to the pan. Do not crowd the pan. You will need to work in batches while cooking the meat. A griddle could also be used. Stir bulgogi frequently until fully cooked. The bulgogi should be browned and still moist, never burnt.
- In the last 30 seconds before plating, add cheese to the top of the bulgogi and let it melt. Then use a spatula to add the meat to the bread. Enjoy!
The results…
How did this recipe turn out for you? Let us know in the comments.