Bulgogi Cheesesteak
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Egg
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Special Sauce:
· ½ Cup Bachan Japanese BBQ Sauce
· 2 tsp MSG
· 2 tsp Gochugaru
Bulgogi:
· 1-2 lbs Ribeye (Sliced)
· Salt & Pepper to taste
Stir Fried Vegetables:
· 3 Jalapenos (Sliced)
· 1 Large Bell Pepper (Sliced)
· 1 Vidalia Onion (Sliced)
Siracha Mayo:
· 3 tbsp Siracha
· 3 tbsp Kewpie Mayo
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours. Brush with whole milk and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Special Sauce:
1. Combine all ingredients in a bowl and mix well
Bulgogi:
1. Place meat into freezer for 30-60 minutes, one firm, thinly slice using a sharp knife, mandolin or deli slicer
2. Heat a wok, carbon steel or cast-iron pan on high heat. Using a high smoke point oil, quickly sear all the meat, season slightly with salt to extract the moisture from the meat.
3. Once slightly browned, create a pocket in the middle of the pan and pour in 2/3 of the special sauce. Allow the sauce to bubble up and cook before you mix in completely. Once it begins to bubble stir until fully incorporated. Place the meat onto a sheet tray and set aside for construction. (Optional: place into a 140° oven to keep warm)
4. Remove pan from heat so that it doesn’t burn any excess sugars and fats
Stir Fried Vegetables:
1. In the same pan on high heat, pour in all the sliced veggie with a pinch of salt to help extract the moisture from the vegetables. Sear until they begin to soften
2. Once slightly soften, create a well and pour in the remainder for the special sauce. Allow to cook and bubble before fully incorporating
3. Set aside for sandwich construction
Siracha Mayo:
1. Combine all ingredients in a bowl and mix well
Bulgogi Cheesesteak Sandwich:
1. To construct the sandwich, place down your freshly baked bottom bun, followed by a spoonful of the savory siracha mayo, a monstrous handful of the freshly cooked bulgogi, another large portion of stir-fried veggies, your favorite melty cheese and finally the top bun slathered with more of the siracha mayo. Enjoy!
