This Bulgogi Cheesesteak Gets Smothered in Kimcheese Sauce

Look up the Webster Dictionary definition of comfort, and you’ll catch a video of this oozy, gooey, warming Kimcheese sauce slowly smothering itself across a gorgeous cheesesteak.

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Created by Foodbeast Upbeat Eats over on Instagram, this Bulgogi KimcheeseSteak Sandwich is everything you want from a soothing, sensational meal.

First off, it takes a Philly Cheesesteak and adds more cheese to it. Whether it be mac and cheese or queso, we’ve already got proof that that is a vibe.

Second, it’s got homemade bread, which always takes sandwiches to the upper echelon of deliciousness. This particular one uses a Tangzhong, a popular bread paste originating from Japan, to make it extra soft.

Last, but certainly not least, is the pleasurable pairing of Korean flavors with a Philly cheesesteak. The tie-in of bulgogi and kimchi adds something extra to the iconic sub, making it a special sandwich experience.

To make your own version of this Bulgogi KimcheeseSteak, peep the recipe below.

Ingredients

Tangzhong

• 4 tbsp Whole Milk (60g)
• 2 tbsp Water (25g)
• 2 tbsp Bread Flour (20g)

Bread

• 1 tbsp Instant Yeast (10g)
• ½ cup Whole Milk (95°)
• 2.5 cups Bread Flour (3230g)
• 1 tsps Sea Salt (10g)
• 2.5 tbsp Sugar (35g)
• 1 Egg
• 1 Egg Yolk
• 3 tbsp Softened Butter (45g)
• Black and White Sesame Seeds

Kimcheese Sauce

• 4 tbsp Butter
• 2 tbsp All-Purpose Flour
• 1.5 cups Heavy Cream
• 1 Block Pepper Jack Cheese
•  1 cup Kimchi
• Salt and Pepper to taste

Bulgogi

• 1.5 lbs Ribeye
• 1 Large Sweet Onion
• 2 Jalapenos
• 2 Fresno Chilies
• 4 tbsp Light Soy Sauce
• 2 tbsp Dark Soy Sauce
• 4 tbsp Mirin
• 2 tbsp Rice Vinegar
•  1 tbsp Chili Crisp
• 1 tbsp Ginger Powder  
• 1 tbsp Gochujang
• 1 tbsp MSG
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• Salt & Pepper to Taste

Steps

Bread Making

1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms.
2. In a bowl combine the yeast, milk and ½ tbsp of sugar. Stir and set aside until bloomed (5-8 minutes).
3. In the blow of a stand mixer, add in the dry ingredients, followed by the yeast mixture. Mix on low until fully incorporated. Then add in the Tangzhong paste, and mix on medium low for a few more minutes before adding in the egg and egg yolk.
4. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time.
5. Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms.
6. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours.
7. Once proofed, place the dough onto a clean work surface and divide into two even dough balls. Place into 2 smaller greased bowls..
8. Seal using cling wrap and let rest overnight or up to 5 days ahead of time.
9. Remove dough from fridge and let rest for at least 3 hours or until it reached room temperature. You can skip steps 8 and 9 if you want to use the bread right away.
10. To shape the loaves, sprinkle over a small handful of flour onto the top side of the dough. Remove from the bowl and place flower side down onto your work surface before flattening out into a rectangle. Fold over one side away from you. Remove and excess flour then repeat by folding over once more. Pinch the ends together and gently roll into a log shape with tapered edges. Brush on a coating of water and sprinkle over a handful of white and black sesame seeds. Place on a parchment lined baking sheet and proof, covered for an additional 2 hours.
11. Bake in a 400° oven for 15-18 minutes or until golden brown and fluffy.

Kimcheese Sauce

1.  In a large saucepan, melt the butter before sprinkling over the AP Flour. Allow the butter and flour to fully combine before adding in a tbsp of cream. Mix until a paste begins to form.
2. Once the mixture has turned to a paste, slowly mix in the remaining cream, making sure to constantly stir to ensure that the mixture becomes smooth. Once smooth, add in the shredded cheese, kimchi, and seasoning. Once fully combined, set aside.

Bulgogi

1. Place the ribeye in the freezer for about 30 minutes, allowing it to become firm and easier to slice
2. Remove from the freezer and slice as thin as possible. The thinner the better, as it allows the meat to be very tender and absorb all the flavor from the marinade
3. Slice the onion and peppers into your desired consistency
4. For the marinade: In a blow, mix the together your ingredients and set aside
5. In a large skillet or flat top, sear the Ribeye until it begins to brown, then add in all the veggies. Cook until the onions begin to turn translucent, and the peppers start wilting.
6. Add in the marinade and cook for an additional 3-5 minutes or until the sauce has thickened

Constructing The Sandwich

1. To begin construction, slice the fresh bread open and place down a generous helping of the saucy bulgogi. Pour over a massive waterfall of the Kimcheese and enjoy one of the most delectable sandwiches you’ve ever had!