Kimchi-Bulgogi Panini

I knew right away when I saw this recipe I had to make it. I love Korean food, especially bibimbap. I hope to make it soon. Bulgogi is another great dish, which is included in this fabulous panini. I also made a special trip to the asian market to pick up gochujang. It's a sweet fermented red pepper paste with a hint of spice. It's usually served with bibimbap. Another item I've never used was the asian pear. It's definitely different from a pear I was used to.

Kimchi-Bulgogi Panini
Recipe adapted from Chow Divine


1 lb steak {any cut preferred}
1/4 cup soy sauce
1 tablespoons sesame oil
2 garlic cloves, minced
1/4 onion, thinly sliced
1/4 asian pear, grated
2 tablespoons honey
1 tablespoon mirin
1/4 teaspoon pepper

Sautéed Kimchi:

2 cups napa kimchi, thinly sliced
1 tablespoon gochujang
4 teaspoons brown sugar

6 hoagie rolls

  • Stir together soy sauce, sesame oil, minced garlic, honey, mirin, and pepper.
  • Place thinly-sliced beef, sliced onions, and grated pear into a large mixing bowl. Add the marinade to the beef and mix well. Cover tightly and marinate for at least 30 minutes or overnight. 
  • Heat a pan on medium-high heat and  add the canola oil. Remove the beef from the marinade and sauté until nicely browned. Don’t overcrowd the pan. Remove from pan and cover with foil foil to keep warm. 
  • Add a drizzle of oil to the same pan with the bulgogi bits still stuck to the pan. Lower the heat to medium. Add the sliced kimchi and sauté until the kimchi starts to look translucent. Add the brown sugar and gochujang and stir well until the gochujang is mixed into the kimchi. Remove from the heat. 
  • Cut the hoagie rolls in half and spread mayo on each side of the roll. Top one side with bulgogi, kimchi, provolone and arugula. Fold over the top of the roll to cover the contents and brush the top of the sandwich with a little bit of oil or butter. 
  • Transfer the sandwiches to a panini maker {I use the George Foreman}. Cook the sandwich until browned and the cheese is melted.
  • Serve immediately.



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