Go Back
–+ servings
A close-up of a delicious Spicy Kimchi Bulgogi Cheesesteak sandwich on a wooden board, filled with savory meat, kimchi, and melted cheese.

Spicy Kimchi Bulgogi Cheesesteak Recipe

This recipe combines the savory flavors of Korean bulgogi with the classic American cheesesteak, featuring spicy kimchi and melted cheese on a toasted bun. It's a fusion dish perfect for adventurous home cooks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main
Cuisine: American, Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesesteak
  • 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
  • 1 tablespoon butter or olive oil
  • 2 leaves lettuce
For the Buns
  • 2 hamburger buns or hoagie rolls or 4 slices of bread buns or rolls or bread
For the Gochujang Mayo (Optional)
  • 2 tablespoons mayonnaise
  • 1 teaspoon gochujang adjust to taste or use buldak sauce, sriracha, or other hot sauce

Equipment

  • pan
  • Spatula

Method
 

  1. Toast the buns. Melt butter or add olive oil to a preheated pan over medium heat. Spread butter or drizzle oil on the cut sides of the buns, then toast them cut side down until golden brown. Transfer to a serving plate.
  2. Cook the bulgogi. Reheat the pan over high heat. Cook the marinated meat, loosening it and flipping once or twice. If using pre-cooked bulgogi, simply heat it in the pan. Transfer the cooked meat to another plate.
  3. Stir fry the kimchi. Reduce heat to medium-high and add a couple of teaspoons of cooking oil to the pan. Stir fry the kimchi and optional onion slices for 3 to 4 minutes, until the kimchi is slightly softened and deep in color.
  4. Melt the cheese. Top the kimchi mixture with cheese. Cover the pan and continue to cook over medium-low heat until the cheese is melted.
  5. Make the gochujang mayo (optional). Mix mayonnaise with gochujang until well combined.
  6. Assemble the cheesesteaks. Place a lettuce leaf on the bottom half of each toasted bun. Top with the bulgogi and kimchi cheese mixture.

Notes

This recipe is inspired by a fusion of Korean and American flavors, creating a unique and satisfying meal. Feel free to adjust the spice level of the gochujang mayo to your preference.

Tried this recipe?

Let us know how it was!