Ingredients
Equipment
Method
- Melt butter in a preheated pan over medium heat, or add olive oil. You can spread butter or drizzle olive oil on the cut sides of the bun first. Toast the bun, cut side down, until golden brown. Move the toasted bun to a serving plate.
- Reheat the pan over high heat. Cook the marinated meat, loosening the meat and flipping it once or twice. Move the cooked meat to another plate. If you use cooked bulgogi, just heat it in the pan.
- Reduce the 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 softens slightly and deepens in color.
- Top the kimchi mixture with cheese, cover the pan, and continue to cook over medium low heat until the cheese melts.
- If making the optional mayo, mix the mayonnaise with gochujang until the gochujang is fully incorporated.
- Place a lettuce leaf on the bottom part of the bun. Add the bulgogi and the kimchi cheese mixture on top.
Notes
This sandwich is rich in flavor and can be made gluten-free by using gluten-free buns or bread. The combination of spicy kimchi and savory bulgogi creates a satisfying meal.