(Serves 2)

Ingredients

For the bulgogi steak:

• 1 ribeye steak
• 1 green bell pepper
• 1 brown onion, peeled
• 4 tbsp light soy sauce
• 1 tbsp gochujang paste
• 3 cloves garlic (grated)
• 10g ginger (grated)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp light brown sugar

For the queso:

• 250ml double cream
• 1 tbsp gochujang paste
• 8 slices American cheese

To finish 

• 2 sub rolls
• 4 tbsp mayonnaise
• 2 spring onions (sliced)

Method

1. Preheat the grill/broiler to max.

2. Slice the ribeye steak into thin slices. Deseed and slice a green pepper and slice the onion into strips. Chuck them all into a large ziplock bag.

3. Add the soy sauce, gochujang paste, garlic, ginger, sesame oil, vegetable oil and light brown sugar to the bag.

4. Give everything a mix and leave it to chill in the fridge for 2-3 hours, if you can wait that long!

5. To make the queso, tip the cream into a small saucepan and place over a high heat. Bring to a simmer and beat in the gochujang then the cheese 1 slice at a time, until fully incorporated.

6. Cut the sub rolls in half, open them out like books and toast under a hot grill/broiler. 

7. Fry the marinated beef mix in a ripping hot frying pan in two batches for 4-6 minutes, until caramelised in places.

8. Spread mayo onto the toasted rolls. Load in the beef, pour over the cheese sauce and scatter over the sliced spring onion. Get involved! 

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