A few years ago, I made a cheesesteak called the Screaming Eagle, a recipe shared by The New York Times’ Sam Sifton. So very indulgent and oh so good. Since then, ideas for a Korean-inspired sandwich have always been brewing in the back of my mind and especially in the cheesesteak form.
But this week is not about Sam Sifton nor The New York Times, but all about all things inspired by Sara Moulton! Earlier this week, I received a copy of Sara Moulton’s latest cookbook, Sara Moulton’s Everyday Family Dinners. In it, she includes a chapter called Sandwich Night. Perfecto! By the way, she also has a recipe for kimchi in this book, albeit not the typical spicy red version, but a good recipe for those who are less familiar with the dish. Anyway, she includes a few recipes that mix in kimchi, like her Kielbasa Sandwiches with Kimchi and Cheddar, a riff on hot dogs with sauerkraut. Moulton has put a her own spin on a lot of the classic sandwiches and she has inspired me to create my own sandwich hearty enough for dinner!
The base for my cheesesteak is the Korean spicy grilled pork or dwaeji bulgogi. You may be familiar with the term bulgogi which literally translates to “fire meat”. It’s a term that is more typically used to describe a dish of seasoned beef that has been grilled or broiled. The marinade is usually a nice balance of salty and sweet. Dwaeji (pork) bulgogi is generally seasoned in a spicy and sweet marinade and is just SO GOOD. I do have to warn you that it is spicy with a slow burn. The sweetness and crunch from the sautéed onions are a perfect complement to the spicy pork, and the melted gooey cheese just ties everything together. I suppose one could add a schmear of Kewpie mayonnaise for kicks, but simple is always good for me. A fresh Italian hero roll or ciabatta roll is the perfect vessel for this cheesesteak.
Notes: If you have access to a Korean market, they sell pork butt that has been very thinly sliced that would be perfect for this sandwich. Otherwise, you can freeze your pork butt for about 30-40 minutes to make it easier to slice the meat really thin.
Korean Spicy Cheesesteak
Makes 3 cheesesteaks
3 Tablespoons kochujang (fermented red pepper paste)
1 Tablespoon kochugaru (crushed red pepper)
1 Tablespoon brown sugar
1 Tablespoon minced garlic
1 Tablespoon soy sauce
1 Tablespoon sesame oil
2 Tablespoons mirin (Japanese rice wine)
1 pound pork butt or shoulder, very thinly sliced
2 medium yellow onions, thinly sliced
3 Italian hero rolls or ciabatta roll (about 7 to 8 inches long)
6 slices of American cheese or cheddar cheese
1 – In a medium-sized bowl, combine the first seven ingredients and mix well. This is the marinade for your dwaeji bulgogi. Add the pork and stir until the pork is coated thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes.
2 – Heat a couple of tablespoons of oil in large skillet over medium high heat. Add onions and saute for about 6-7 minutes or until onions are softened and light brown. Remove from the pan and set aside.
3 – Heat a large skillet over medium high heat. If you are using a nonstick pan, there is no need to add oil, otherwise add a couple of tablespoons of oil. Once the pan is hot, add the pork and cook until done, about 7-8 minutes.
4 – Split the rolls lengthwise, but do not cut all the way through. Lightly toast bread in a toaster oven, conventional oven, or skillet.
5 – Immediately place cheese slices on the open-faced roll, a third of the sauteed onions, and a third of the pork. Fold in half. The heat from the bread and fillings should melt the cheese. Repeat for the other two rolls. Enjoy!
Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. This week extra special since Sara will be joining in on the chat. She will be sharing her favorite recipes, answering questions and sharing some Julia Child moments with us.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
As you know Sara Moulton is one of the featured speakers at the Food and Wine Conference in Orlando, Florida. The conference is from July 19th through the 21st. I am so excited to be attending this conference and I certainly look forward to meeting Sara during the conference! Follow Sara Moulton and her recipes on www.saramoulton.com, Facebook, and Twitter.
Here’s your chance to win Sara’s latest cookbook, Sara Moulton’s Everyday Family Dinners. If possible, we strongly urge you to participate in the twitter chat on July 7th. As mentioned, Sara will be participating in this chat, so you may have a chance to ask her a question or two! Just follow the hashtag #SundaySupper.
The giveaway is only open to United States residents only and will run from Sunday, July 7, 2013 to Friday, July 12, 2013 at 11:59 EST. I will announce one (1) random winner on Saturday, July 13th. Winner has 48 hours to respond, otherwise their prize is forfeited and I will choose another winner. Entrants can only win one cookbook.
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