Kimchi-Bulgogi Sandwiches
INGREDIENTS
- 1 ripe pear (any variety), peeled, cored, and cut into chunks (about 1 cup)
- 7 garlic cloves
- 1 medium onion, cut into large chunks (about 1 cup)
- 3 scallions, roughly chopped, plus more, thinly sliced, for garnish
- 2-inch piece of fresh ginger, peeled and roughly chopped
- 2 packed tablespoons dark brown sugar
- ½ cup gochujang (see Note)
- ¼ cup soy sauce or tamari
- ¼ cup toasted sesame oil
- 1½ pounds flank steak
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
FOR SERVING
- ¼ cup mayonnaise
- 1 fresh baguette or 4 ciabatta rolls, cut in half lengthwise and toasted
- 2 cups kimchi, drained and roughly chopped
- ¾ cup whole fresh cilantro leaves
DIRECTIONS
Makes 4 Servings
Combine the pear, garlic, onion, scallions, ginger, brown sugar, gochujang, soy sauce, and sesame oil in a blender and whizz until very smooth, stopping along the way to scrape down the sides with a rubber spatula. Place the steak in a medium bowl or large glass baking dish. Season both sides with the salt and pepper. Pour the marinade over the top, turn over to coat the other side, and jiggle around slightly to cover the steak completely with the marinade. Cover with plastic wrap and refrigerate at least 8 hours, or overnight.
Heat a grill or grill pan over high heat until smoking hot. Meanwhile, remove the meat from the marinade, holding the steak over the bowl to allow excess liquid to drip off (if the marinade is clinging to the meat in globs, gently scrape off the excess). Grill the steak for 4 to 5 minutes on each side for medium rare, then take it off the heat and allow to rest 10 minutes.
Spread mayo on half of the bread. When the meat has rested, cut it into ¼-inch-thick slices. Divide the meat evenly across the bread, then do the same with the kimchi, cilantro, and sliced scallions. Top with the other half of the bread and serve.
NOTE
Gochujang is increasingly accessible in supermarkets, but if you can’t find it at yours, it’s widely available online.
Purchase your copy of The Phoenicia Diner Cookbook today!
This heart-warming cookbook features 85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains.
Whether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. "All Day Breakfast" recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere. Each copy will be signed by owner Michael Cioffi.
Reprinted from The Phoenicia Diner Cookbook. Copyright © 2020 by Catskills Diner Holdings LLC. Photographs copyright © 2020 by Johnny Autry. Published by Clarkson Potter, an imprint of Random House.
