It’s cloudy and grey here in Los Angeles and I was trying to figure out what to make for lunch. On days like these, I just want some comfort food. So, I made my Korean take on a Philly sandwich, which I thought would be appropriate since I am a Korean from Philly (Philadelphia — Reading, PA, actually — was the first place my family lived when we immigrated to America back in the late 70s).
This is one of my favorite ways of eating boolgogi and the grilled gimchi adds an extra zing, as you’d figure. Sorry, no photo, but I didn’t have the right bread, so the picture would’ve looked funny.
1 pound thinly sliced rib eye (boolgogi cut)
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon sugar
5 to 7 cloves garlic, minced
1 teaspoon freshly ground black pepper
4 hogie rolls (you know what they are, right?)
2 tablespoons butter, divided
Slices of provolone, Swiss or jack cheese
2 tablespoons oil (I like to use canola), divided
1 medium onion, thinly sliced
1 medium bell pepper, julienned
4 (or more) long strips of napa cabbage leaf gimchi
Combine the soy sauce, sesame oil, sugar, garlic and black pepper. Add the beef and toss until all of the meat is well covered. Set aside in refrigerator to marinate.
In the meantime, Cut each bread loaf in half lengthwise, but don’t cut all the way through (so the bread is hinged). Preheat a large skillet over medium-low heat. Melt one tablespoon of butter and place 2 loaves, cut side down, onto the skillet. Toast them until they get golden brown and repeat with the remaining tablespoon of butter and the remaining 2 loaves. Place cheese slices onto each loaf and leave them open.
In the same skillet, heat 1 tablespoon of oil. Add onions and bell pepper and stir-fry over medium high heat until onions brown and peppers are tender (about 8 minutes). Divide the vegetables evenly onto the 4 sandwiches.
Again, in the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the gimchi, one flat leaf at a time and grill until slightly browned. Coarsely chop, then divide onto the sandwiches.
In the same skillet again, add the marinated beef and stir-fry until browned. Divide the beef mixture amongst the sandwiches, then cut them in half.
Makes 4 servings.