Bulgogi Cheesesteak with Gochujang Mayo

Method

1. Cut the beef into 3 cm-wide pieces and toss with the soy sauce, brown sugar, grated pear, garlic, sesame oil and pepper. Marinate for 20 minutes. Slice the onion and pepper into 5 mm strips, and mix the mayonnaise with the gochujang for the sauce.

   Add in this stepThinly sliced beef sirloin 240 gSoy sauce 2 tbspBrown sugar 1 tbspAsian pear (grated) 40 gMinced garlic 1 tbspToasted sesame oil 1 tspBlack pepper 1 pinchMayonnaise 2 tbspGochujang (Korean chili paste) 1 tsp

2. Split the rolls lengthwise, butter the insides and toast them cut side down in a 26 cm pan over medium heat for 2 min until golden, then set aside. Toast in rounds if they do not all fit.

   Add in this stepSub roll or baguette (20 cm length) 2Butter 10 g

   medium heat

3. Add the oil to the same pan and cook the onion and pepper over medium heat for 7 min. When the onion is soft and translucent with sweet brown edges, push the vegetables to one side.

   Add in this stepCooking oil 1½ tbspOnion 1Green or red bell pepper ½

   medium heat

4. Turn the heat up to high heat, add the marinated beef and chop it into small pieces with the edge of your spatula as it cooks. So the pan is not crowded, cook in 1 batch(es), 3 min in total. When no pink remains and the juices have reduced to a shine, mix it with the vegetables.

   high heat

5. Gather the beef and vegetables into one long pile per roll, each about the length of the bread, and lay the cheese on top. Turn the heat down to low heat, cover and leave for 1 min until the cheese melts into the filling.

   Add in this stepSliced provolone or Monterey Jack 80 g

   low heat

6. Spread the gochujang mayo inside the toasted rolls, place each open roll face down over a pile of filling, slide a spatula underneath and flip it all in one go. Cut in half and eat straight away.