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Koagie sub

When the definitive Italian-American Hoagie meets Korean classic Bulgogi (‘fire meat’) something magical is born. Meet the Koagie Sub.

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Serves 6


900g 189976 Bounty Premium Striploin steak (allow 150g per serve - depending on the size of the roll), sliced in 2mm thick slices - see note
6 138184 QBA white ciabatta rolls (or whichever you prefer)
2 tablespoons 48788 Pandaroo sesame oil
1 tablespoon toasted 55784 Caterers' Choice sesame seeds
193795 Jeffersons American Cheddar Cheese Slices, 2 slices per sub
2 green shallots, very thinly sliced

10g peeled fresh ginger, finely grated (should yield approx. 2 teaspoons)
2 cloves garlic, finely grated
2 teaspoons 65032 Caterers' Choice brown sugar
3 tablespoons Gochujang
3 tablespoons 49975 Pearl light soy sauce
2 tablespoons rice wine
1/2 nashi pear (you can sub any pear here - nashi is most traditional - the pear and onion work together to gently tenderise the meat)
1/2 brown onion, thinly sliced
Freshly ground black pepper


Put all the ingredients for the marinade into a small food processor or blender and process until smooth. Put the sliced steak into a container and toss with the marinade, making sure all the slices are coated. Cover and set aside to marinate for 1 hour.

Cut the rolls in half lengthwise, leaving the back length joined. Warm rolls while you cook the meat.​​​​​

Heat a wok or cast iron pan over a high heat, add the sesame oil to coat the pan, then add the meat. Cook for 3-5 minutes until the meat is done to your likeness. Toss through the sesame seeds.

Lay 2 slices of cheese into the base of each roll and top with the steak, spoon over any extra sauce. Garnish with green shallots.

Note - For ease of slicing, wrap and partially freeze your steaks until firm but not frozen, this will take between 1-2 hours depending on their thickness. Cut across the grain into 2mm thick slices - the knife should work through the steak smoothly. If you prefer these a little on the saucy side reduce meat volume to marinade ratio (e.g. 600g meat).