Bulgogi Croque Monsieur

Method

1. Cut the beef into bite-sized pieces and mix it by hand with the soy sauce, sugar, garlic and sesame oil, then leave to marinate. Slice the onion 5 mm thick.

   Add in this stepThinly sliced beef sirloin (or ribeye) 120 gSoy sauce 1 tbspSugar 2 tspMinced garlic 1 tspToasted sesame oil 1 tsp

2. Preheat the oven to 200°C for 10 min and line a baking tray with baking paper.

   oven

3. Melt the béchamel butter in a 14 cm saucepan over medium-low heat, add the flour and whisk for 1 min. Pour in the cold milk in three goes, whisking until smooth, then raise to medium heat and keep whisking for 3 min until thick. Season with pepper only; the bulgogi brings plenty of salt.

   Add in this stepButter (for the béchamel) 15 gAll-purpose flour (plain flour) 15 gCold whole milk 150 mlBlack pepper 1 pinch

   medium-low heat→medium heat

4. Heat the oil in a 24 cm frying pan over high heat, add the onion and marinated beef and stir-fry for 4 min, until no pink remains and the marinade in the pan has almost evaporated. Do not leave liquid behind, or the bread will go soggy.

   Add in this stepCooking oil 1 tbspOnion 50 g

   high heat

5. Butter one side of each slice of bread and lay half of them buttered side down on the tray. Spread with a thin layer of béchamel, add the cheddar and bulgogi, and cover with the remaining slices, buttered side up. Spread the rest of the béchamel thickly over the tops and pile on the mozzarella.

   Add in this stepSandwich bread (1 cm slices) 4Soft butter (for the bread) 10 gCheddar (sliced or grated) 40 gGrated mozzarella 60 g

6. Bake in the oven at 200°C for 10 min. When the bottoms are golden, switch to the grill (broiler) setting and cook for 2 min more, until the cheese has golden spots.

   oven

7. Scatter over the sliced scallions and sesame seeds, cut in half and serve warm.

   Add in this stepScallions (spring onions) 10 gToasted sesame seeds ½ tsp