I made Kimchi Grilled Cheese a couple of weeks ago which the kids enjoyed. With lots of sourdough bread loaves around the house from my daily baking, I decided we will each just have a hearty sandwich for dinner tonight.
I thought of upping the ante on this one so I asked my daughter, "What if I add Bulgogi in the Kimchi Grilled Cheese Sandwich?" She said yes. So I went to work in the kitchen.
My son gave this a thumbs up. And he knows good food. "It's good," he said a number of times.
Give it a try. I am sure you will like it.
MEAT and MARINADE
½ pound beef chuck eye, thinly sliced
2 Tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon sesame oil
3 cloves garlic, minced
Mix soy sauce, brown sugar, sesame oil and garlic to make marinade. Pour over beef making sure beef slices are well coated. Marinate for at least 30 minutes.
BUTTER GOCHUJANG
3 Tablespoons unsalted butter, softened
3 cloves garlic, minced
¼ teaspoon sesame oil
¼ teaspoon Gochujang
Mix above ingredients and set aside.
1 cup Napa Cabbage Kimchi
1 cup extra sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
6 slices of sourdough bread loaf
2-4 Tablespoons of unsalted butter (for grilling)
INSTRUCTIONS
Stir fry beef in a hot skillet (on medium to high heat). May use oil if not using a non-stick skillet. Once cooked, set aside.
Spread butter Gochujang on one side of each of 6 bread slices.
Using a skillet on medium heat, melt butter (half tablespoon to 1 tablespoon at a time).
Once butter is melted, grill the bread slices 1-2 minutes each side, in batches.
Still on the skillet with heat on, layer Kimchi and cooked meat on one slice of bread, and the cheeses on the other slice of bread.
Flip one slice of bread and place on top of the other slice to make a sandwich.
Add butter on the skillet and let sandwich grill, flipping it 1-2 times, until cheeses are melted.
Repeat above steps to make the other 2 sandwiches.
Enjoy!
