Korean-style fire cheesesteak | Recipe | Bounded by Buns

Ingredients

• 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
• 1 ⁄ 2 cup (with another 1/4 cup in reserve to thin the sauce if needed)
• 14 grams sodium citrate (a heaping tablespoon)
• 16 ounces low-moisture mozzarella (or white cheddar), shredded