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