Korean-style fire cheesesteak
A spicy and flavorful, cheesy steak sandwich, accompanied by melty mozzarella that will help cool off some of the spicy heat. The marinade makes enough for up t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boundedbybuns.com.
Cooking tools:
- Mixing bowl
- Medium-sized bowl
- Griddle
- Skillet
- Spatula
- Sandwich roll slicer
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Microwave
- Airtight container
- Refrigerator
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
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