Kimchi Bulgogi Cheesesteak Pressure Cooker Recipe
This is a vibrant and quick spicy kimchi bulgogi cheesesteak recipe perfect for an energetic meal.
Equipment
- 1 Skillet for cooking bulgogi and melting cheese
Ingredients
Main ingredients
- 8 ounces marinated bulgogi meat uncooked or leftover cooked bulgogi if you got some
- ½ cup kimchi packed, sliced for that tangy spicy kick
- ¼ medium onion thinly sliced, totally optional but adds some sweet crunch
- ½ cup shredded cheese or 2 slices, mozzarella or provolone works great
- 2 hamburger buns hoagie rolls, or 4 slices of your favorite bread
- 1 tablespoon butter or olive oil for cooking that bulgogi
- 2 lettuce leaves for fresh crunch inside the sandwich
- 2 tablespoons mayonnaise to spread on the buns
- 1 teaspoon gochujang or buldak sauce, sriracha, whatever hot sauce you like
Instructions
Instructions
- First up you gotta heat a skillet over medium-high heat. Add your butter or olive oil so it gets nice and hot.
- Next, toss in the marinated bulgogi meat. Cook it until it's browned and fully cooked, about 5 to 7 minutes. The pressure cooker step is great for tenderizing but starting here on the skillet gets your flavors going.
- Stir in the kimchi and sliced onions if you’re using them. Let this cook together another 2 to 3 minutes so the onions soften up a bit and the kimchi warms through.
- Take the skillet off the heat and sprinkle the shredded cheese or lay on the slices. Wait a minute for it to melt nicely into the bulgogi and kimchi mix.
- While that’s melting, get your buns ready. Spread the mayonnaise inside each one and place a lettuce leaf on the bottom half to add crunch and freshness.
- Finally, spoon the hot bulgogi and melted cheese mix over the lettuce. Top with the other bun half and get ready to dig in. It’s best served immediately but you’ll love every bite.
Notes
Serve immediately after preparation, it's best enjoyed fresh. Customize the spice level with more or less gochujang or similar spicy sauce.