If you don't yet know the joys of Korean bulgogi - an intensely flavorful grilled, marinated meat - this will be a real treat. This inspired gourmet sandwich, lovingly dubbed the "Koagie," is a delectable fusion between that Korean BBQ favorite and a melty, juicy Philadelphia cheesesteak. Celebrate National Sandwich Day in style with a truly out-of-this-world twist on a classic.

Ingredients Makes 4 6-inch sandwiches!

  • 2 lbs beef (preferably rib-eye), shaved thin*
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 tsp chile flakes
  • 1 tbsp brown sugar
  • 3 tbsp gochujang (Korean red pepper paste)**
  • 4 tbsp rice wine vinegar
  • 6 tbsp soy sauce
  • 6 tbsp sesame oil
  • 1 green pepper, sliced thin
  • 1 medium onion, sliced thin
  • 2 12-inch french bread loaves
  • slices of provolone cheese

*You can usually request shaved beef at the deli counter, but you can cut your own by freezing your ribeye until it's slightly firmed at the touch (a few hours), and slicing it thinly (no more than 1/8'' thick) across the grain with a sharp knife. 

**Gochujang is a fermented Korean red pepper paste that is quite spicy and will add a real kick to your marinade. It's not 100% necessary, so if you don't have it available, don't worry about it! You can also try making your own

Directions

  1. To make the beef marinade, mix your finely minced garlic and ginger, pepper flakes, brown sugar, gochujang (if using), rice wine vinegar, soy sauce, and sesame oil in a bowl. Add the shaved beef, mix to coat, and let it sit for at least an hour.
  2. Heat up a pan over medium-high heat. Add the beef with all the marinade and simmer until no longer pink. It should be pretty quick, since the meat is so thin. Remove from heat and set aside.
  3. In a separate, oiled pan, brown your thinly sliced onions and peppers. Set it aside as well.
  4. To assemble your sandwiches, place your cheese of choice in a layer on your bread. Add the meat and veggies to your desired ratio and let it sit for a few minutes minutes to let the cheese melts.

  Photo Credits: My Inner Fatty

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