Korean-style fire cheesesteak
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Instructions for 1 sandwich
- 1⁄2 cup gochugaru, coarse flakes
- 3 tablespoons gochujang
- 1 tablespoon soy sauce
- 3 tablespoons vegetable oil
- 1⁄3 cup corn syrup or honey
- 6 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1⁄3 pound thinly sliced ribeye steak
- 2 tablespoons fire marinade (from above)
- 3 or 4 thin slices fresh mozzarella
- 2 or 3 spoonfuls of kimchi
- 1 tablespoon neutral oil or olive oil
- 1 six-inch sandwich roll
Fire marinade: add all ingredients from the fire marinade to a medium sized bowl and stir to combine very well. This marinade can store in the refrigerator in a sealed container for up to a week. This marinade should be enough for 6 cheesesteaks.
Steak cooking: add 1/3 pound of thinly sliced steak to a small bowl. Stir 2 tablespoons of fire marinade in with the meat. Mix well to incorporate the marinade all over the steak.
Place a griddle or large skillet over medium-high heat. Add a little oil to the griddle or skillet and when it starts to shimmer, place the marinated steak on the hot surface.
Cook the steak for around 6 minutes or so. Try to use your spatula to break the meat up a little while it is cooking.
While the steak is cooking, slice your sandwich roll and add it to the griddle or pan to warm up. Don't let it turn brown but warming it up a little will soften the roll.
When there's no more visible pink color to the steak it should be almost done cooking. Top the steak with your slices of mozzarella. Stir the meat in with the cheese a little bit to help the mozzarella soften and melt.
Sandwich assembly: add a couple of tablespoons of kimchi to the inside of your roll.
Top the kimchi with your cooked steak and cheese mixture to complete the sandwich.
Serve and enjoy.