[et_pb_section fb_built=”1″ _builder_version=”3.0.72″][et_pb_row custom_padding=”27px|0px|27px|0px” _builder_version=”3.0.72″][et_pb_column type=”4_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_post_title meta=”off” text_background=”on” text_bg_color=”rgba(255,255,255,0)” _builder_version=”3.0.72″ custom_margin=”0px|0px||0px” custom_padding=”0px|0px|0px|0px” custom_css_post_image=”border-radius: 20px;||overflow: hidden;||box-shadow: 1px 1px 1px lightgrey;”][/et_pb_post_title][et_pb_text _builder_version=”3.0.72″]

(Serves 2)


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)



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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