A take on a classic Philly Cheesesteak (a type of long roll filled with thinly sliced beef and melted cheese), this version gets some punchy Korean condiments added into the mix for extra umami appeal.
- 300 g thinly sliced wagyu beef
- 1 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 onion, sliced
- ½ cup chopped kimchi
- 150 g mozzarella cheese, sliced
- 4 long hot-dog rolls
- 2 tbsp melted butter
- 1 red chilli, sliced to serve
- 1 tbsp finely sliced chives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat an overhead grill to high. Combine the beef with the gochujang, soy sauce, sugar and vinegar, then set aside.
- Heat a large heavy–based frying pan over medium heat. Add the oil to the frying pan, then fry the onion until lightly browned. Add the kimchi and fry for 1 - 2 minutes or until the kimchi is fragrant. Add the marinated beef and fry for 2 minutes or until the beef is just cooked through.
- Separate the mixture into lines around the same length as your bread rolls. Place the mozzarella slices on top, then scatter with chilli and chives and allow the cheese to melt.
- Cut the rolls lengthwise leaving a hinge. Grill the rolls until warm and lightly toasted. Brush with the melted butter. Scoop the filling into the rolls and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.