Bulgogi Sandwich 불고기 샌드위치 プルコギ
My quick and easy fusion Bulgogi Sandwich recipe. The Korean Philly Cheese Steak! Great for using up any Chuseok leftovers!
Koreans eat Bulgogi quite often, probably every week. It is super easy and quick to make and it is super delicious! Here is my recipe.
Watch My Bulgogi Sandwich Recipe Video (3m)
In Korea, there are two big holidays. One is Chuseok (Thanksgiving day) and the other is Seol (Lunar New Year’s Day). What do we do during these holidays? Guess?! We meet our families and relatives, eat tons of nice food and do a ceremony for our ancestors. I have posted four recipes for Korean Holiday Dinners, Vegetable Fritters, Bulgogi, Japchae and Braised Pork Ribs.
Just like at Christmas, we always cook too much and have plenty of leftovers. Usually, I just make some fresh rice and we eat everything up for breakfast, lunch and dinner until there isn’t any left. Nothing is wasted in my house! After a couple of days though, my family start to complain that we are having the same food over and over. I’m sure it is the same in your house with the Christmas turkey. 🙂
I have been trying to find new ways to serve leftovers and I read an article about a famous restaurant in Vietnam called Yoon’s (no relation!) which sells, Bulgogi rice, Bulgogi noodles and Bulgogi sandwiches. And nothing else. Well they must be doing something right.
As we eat rice and noodles a lot in my family, I was thinking, “How bad could a Bulgogi Sandwich be!” My husband also liked the idea! So, I made my Bulgogi recipe and got some fresh baguettes and made some sandwiches. They were A-M-A-Z-I-N-G! I have a very long list of recipes to do for this blog but they were so good I bumped them straight to the top. 🙂
You can double or triple my bulgogi recipe at a time and divide them into family portions and freeze them. When you come home from work feeling tired, it is an easy dinner. Leave to thaw in the morning and stir fry for ten minutes when you get home.
Bulgogi Sandwiches are also perfect for breakfast. Warm the leftover Bulgogi in the microwave, fry an egg if you want, add some cheese and lettuce, stack it all up between some bread and done!
- 500g Ribeye Steak
- 3 tbsp Sugar
- 2 tbsp Mashed Garlic
- 1 tbsp Rice Wine
- 1 tbsp Oyster Sauce
- 1 Onion, Thinly sliced (230g)
- 5 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 Spring Onions/Green Onions, Chopped into small pieces (25g)
- A pinch of Pepper
- 1 Medium Baguette
- ½ cup Grated Cheese
- 1 Romaine Lettuce Leaf, Chopped into three pieces
- Freeze the steak for 1 - 1 and half hours (it differs depending on your freezer temperature. I froze mine for 1 and half hours.) and slice the steak as thin as a slice of bacon. Chop the thinly sliced steak into small bite sized pieces. You don’t want to completely freeze the steak, but putting it in the freezer for a couple of hours makes it much easier to slice thinly.
- Put the sliced steak into a bowl. Add the sugar and the mashed garlic, the rice wine and the oyster sauce and stir them completely.
- Once mixed, add the chopped onions, the soy sauce, the sesame oil and the spring/green onions and stir them a bit. Add a pinch of pepper and mix well. Set aside for 30 minutes.
- Heat a frying pan over high heat. Do not use any vegetable oil to cook the bulgogi. Put everything in the pan and cook until the meat is well done. Stir occasionally whilst cooking. It shouldn’t take too long to be cooked completely. Note : If you like tender cooked onions, fry them separately before you cook the meat.
- Cut the baguette in half. Pull out some of the soft bread in the middle. This makes it easier to stack up and close the sandwich. It’s also low carb. 😉 Layer the cooked bulgogi, grated cheese and chopped lettuce and close the baguette. Your Bulgogi Sandwich is ready for you. Easy huh? You can add mayonnaise or a fried egg if you want, it’s your sandwich. Bon appetit.