Grilled Double Cheese Korean BBQ Sandwich

  • Chef: Hidemi Walsh
  • Serves: 1-2
Grilled Double Cheese Korean BBQ Sandwich


  • 1/2 lb beef top round steak, thin cut
  • 2 scallions
  • 2 teaspoons soy sauce
  • 1 tablespoon rice cooking wine
  • 1 tablespoon gochujang
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 2 tablespoons cream cheese, softened
  • 4 slices provolone cheese
  • 2 tablespoons unsalted butter, divided
  • 4 slices whole wheat bread, 1.58 oz each slice
  • 1 large clove garlic, grated
  • salt and pepper to the taste


1. Slice beef thinly. Wash scallions, slice the tip of the root ball off, discard the brown outer leaves (if you find) and chop. 2. In a bowl, mix together soy sauce, rice cooking wine, gochujang, honey, garlic and scallions. Put the beef into the bowl and rub the beef with the sauce. Cover and refrigerate for 30 minutes. 3. After 30 minutes, take the bowl out of the refrigerator. In a skillet, heat olive oil and cook beef over medium-high heat until cooked thorough. Add salt and black pepper to taste. Remove from the heat and set aside. 4. Spread cream cheese (1 tablespoon for each slice bread) on one side of each slice bread, put the beef and provolone cheese (2 slices for each). Put the other slice bread to close sandwich. 5. Melt 1 tablespoon butter in a large skillet over medium heat until foaming subsides. Add sandwiches and cook, swirling occasionally until brown on bottom side. Put the sandwiches on a cutting board, cooked side up. 6. Melt 1 tablespoon butter in the same skillet and reduce heat to medium low heat. Return the sandwiches to the skillet cooked-side up. Cook, swirling occasionally, until second side is golden brown and cheese is thoroughly melted.

Leave a comment

You are commenting as guest.





americanhumane 2016