This dish also goes by the name of Koagie...the marriage of the Philadelphia Cheese Steak Sandwich and the Korean BBQ sensation known as "bulgogi". While bulgogi is a delicious Korean street food that is typically grilled, this Olive magazine recipe, which serves four, has you stir fry the steak...which makes it incredibly easy to make.
Make sure you use an authentic French bread baguette. I like to get mine at Costco...two piping hot baguettes for just $4.99. And while you are there, you might as well grab your two New York Strips @ $7.99 a pound. Gochujang is available in the Asian section of your grocery store, but you can always use Sriracha in a pinch.
1 teaspoon grated ginger
2 cloves garlic, minced
1 teaspoon brown sugar
2 tablespoons gochujang
4 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1/2 pear, peeled and cubed
2, 12-ounce New York Strip steaks, very finely sliced
1 French bread baguette, cut into 4 pieces
12 slices cheddar cheese
2 scallions, finely chopped
- Mix the ginger, garlic, sugar, gochujang, soy sauce, sesame oil and rice vinegar, then mash in the pear. Add the steak and leave it to marinate for 1 hour.
- Halve each piece of baguette horizontally, leaving it joined at one side and add 3 slices of cheese to the base. Tip the beef and the marinade into a wok or large skillet, bring it to a simmer and stir until the meat is cooked through. Spoon some into each baguette then sprinkle on some chopped scallions and sesame seeds. Leave to sit for a few minutes for the juices to sink in before eating.
Pairing: A sandwich with such strong flavors like this would go best with a very fruity Zinfandel. But if I were eating this sandwich, I would grab an ice cold Pilsner!