Kimchi Bulgoi Sandwich/Panini Recipe

By polloazul

Ingredients

• For Bulgogi
• 1 lb tenderloin or rib eye
• 1/4 cup tamari (gluten-free soy sauce)
• 1 TB sesame oil
• 2 large cloves garlic, finely minced
• 1/4 large onion, sliced thinly
• 1/4 Asian pear, grated (totally optional)
• 2-3 TB agave nectar or honey
• 1 TB mirin
• 1/4 tsp black pepper
• For Sautéed Kimchi
• 1 cup napa kimchi, sliced thinly
• 1 tsp gochujang (Korean red chili pepper paste)*
• 1-2 tsp brown sugar or agave nectar
• canola oil for cooking
• 3-4 Kaiser Rolls
• 3-4 slices of mild cheese
• baby spinach or arugula
• mayonnaise (optional)

Details

Adapted from chowdivine.com

Preparation

Step 1

Stir together tamari, sesame oil, minced garlic, agave nectar (or honey), mirin, and pepper.

Place thinly-sliced beef, sliced onions, and grated pear (if using) into a large mixing bowl or a large Ziploc bag for easy cleanup. Add prepared marinade from step 1 to the beef. Mix well. You can use your hands to massage the meat to ensure that the marinade is absorbed by the meat. Cover tightly. Marinate for at least 30 minutes. It can be marinated overnight.

Heat a pan or a skillet on medium-high heat. Add canola oil to coat the pan/skillet. Remove the beef from the marinade and sauté until nicely browned. Don’t overcrowd the pan/skillet. Overcrowding will result in lowering of the temperature of the cooking surface; this will result in boiling or steaming of the meat. On moderately-high heat, the meat should cook very quickly – within minutes. Remove from pan. Tent with aluminum 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. Sauté until the kimchi starts to look translucent. Add brown sugar or agave nectar and gochujang. Stir well until the gochujang is well mixed into the kimchi. Remove from heat.