Kimchi Philly
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 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Kimchi:
· 1 Large Nappa Cabbage
· Kimchi Marinade:
1 Asian Pear (peeled)
1 cup Gochugaru
1 cup Green Onion (chopped)
5 Garlic cloves
¼ cup Ginger (peeled)
2 tbs sugar
2tbs salt
¼ Cup Fish Sauce
2 tbs Vinegar
2 tbs Soy Sauce
¼ Cup Water
Bulgogi Sauce:
· ½ Cup Bachan Japanese BBQ Sauce
· 2 tsp MSG
· 2 tsp Kimchi Marinade
Cheesesteak:
· 1-2 lbs Ribeye (Sliced)
· American or Provolone Cheese
· Salt & Pepper
Stir Fried Vegetables:
· 2 Jalapenos (Sliced)
· 1 Onion (Sliced)
· Handful Homemade Kimchi
Siracha Mayo:
· 3 tbsp Siracha
· 3 tbsp Kewpie Mayo
· Salt & Pepper
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 5-7 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 hour
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 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Kimchi:
1. Cut the Cabage into 4ths, then dice those section into inch squares
2. Place the diced cabbage into a large bowl with 2 scoop of coarse kosher salt. Allow the salt to extract the moisture from the cabbage for at least 30 minutes.
3. Rinse the cabbage with fresh water and dry using a salad spinner or paper towels
4. In a food processor combine all the ingredients for the kimchi marinade and blend until it is a smooth as possible
5. In a large bowl combine all the cabbage and 3 large scoop of the kimchi marinade. Mix using your hand and the place into a cleaned pickling jar or fermentation kit.
6. Place in the refrigerator OPTIONAL: leave in a dark cool place for 2-7 day. Be sure to burb the gasses every few days. After fermentation place into the refrigerator
Bulgogi Sauce:
1. Combine all ingredients in a bowl and mix well
Stir Fried Vegetables:
1. In a hot wok or cast iron pan, 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, put in a large portion of the kimchi and sear for a couple more minutes
3. Set aside for sandwich construction
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 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)
Siracha Mayo:
1. Combine all ingredients in a bowl and mix well
Kimchi Philly:
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!
