KIMCHI BULGOGI CHEESESTEAK

Kimchi Bulgogi Cheesesteak image

Provided by @MakeItYours

Number Of Ingredients 9

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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 lettuce leaves
2 tablespoons mayonnaise
1 teaspoon gochujang (adjust to taste) (or buldak sauce, sriracha, or other hot sauce)

Steps:

In a preheated pan, melt some butter directly on the pan over medium heat or add olive oil. You can spread butter or drizzle olive oil on the cut sides of the bun first if you want. Toast the bun, cut side down, until golden brown. Transfer to a serving plate.
Reheat the pan over high heat, and cook the marinated meat, loosening the meat and flipping them over once or twice. Transfer to another plate. If using cooked bulgogi, simply heat it up in the pan.
Reduce the heat to medium high, and add a couple of teaspoons of cooking oil to the pan. Stir fry the kimchi and optional onion slices until the kimchi turns slightly soft and deep in color, 3 to 4 minutes.
Top it with cheese, cover the pan, and continue to cook over medium low heat until the cheese melts.
Optional: Meanwhile, mix the mayo with gochujang until the gochujang is well incorporated into the mayo.
Place a lettuce leaf on the bottom part of the bun, add bulgogi and kimchi cheese melt.