Bulgogi Grilled Cheese

Name: Bulgogi Grilled Cheese
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 2-3
Ingredients: Beef1 1/2 lb ribeye, thinly sliced; 1 small onion, thinly sliced; Bulgogi Marinade1/4 cup light soy sauce; 2 tbsp dark soy sauce; 1 tbsp sesame oil; 1 tbsp honey; 4 tbsp mirin; 1 Korean pear (7.5 oz); 2 green onions (whites &amp; light green) quartered; 1/2 yellow onion quartered; 4 tbsp brown sugar; 5 garlic cloves; 1 tsp ginger grated; 1/8 tsp black pepper; Compound Mayo4 heaping TBSP mayo; 1 tbsp scallions, minced; 1 1/2 tsp fresh thyme, minced; Sandwich4 slices Sourdough bread; 1 cup https://www.tillamook.com/products/cheese/mozzarella-shredded; 4 tbsphttps://www.tillamook.com/products/cheese/triple-cheddar-blend-shredded

By: Joe Vadakkedam

Iconic Korean Bulgogi layered between gooey, melted cheese turns this sandwich into a sweet-and-savory flavor party. It’s the ultimate comfort grilled cheese sandwich, packed with bold flavor in every bite.

1HR 20MINserves 2-3

Ingredients

Beef

1 ¹⁄₂lb ribeye, thinly sliced
1 small onion, thinly sliced

Bulgogi Marinade

¹⁄₄cup light soy sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp honey
4 tbsp mirin
1 Korean pear (7.5 oz)
2 green onions (whites & light green) quartered
¹⁄₂yellow onion quartered
4 tbsp brown sugar
5 garlic cloves
1 tsp ginger grated
¹⁄₈tsp black pepper

Compound Mayo

4 heaping TBSP mayo
1 tbsp scallions, minced
1 ¹⁄₂tsp fresh thyme, minced

Sandwich

4 slices Sourdough bread
1 cup Tillamook Farmstyle Mozzarella Shredded
4 tbsp Tillamook Farmstyle Triple Cheddar Shredded

Marinate the Beef: Blend all marinade ingredients until smooth. Pour into a bowl, add the thinly sliced beef and onions, and mix until fully coated. Marinate for at least 30 minutes to overnight.
- Tip: The longer the marinade, the better the flavor. Preferably overnight.
Cook the Beef: Heat a pan over medium-high heat and cook marinated beef in batches (about 4) until cooked through. About 3-5 minutes. Set aside.
- Optional: Add up to 1 tsp of sugar per batch over the bulgogi while cooking to make it sweeter.
Make Compound Mayo: Mix mayo, thyme and scallions in a bowl. Apply to sourdough bread.
Assemble & Grill: Heat a pan on low. Place bread mayo-side down. To the bread, stack half the mozzarella, 2 TBSP cheddar, bulgogi, then the rest of the mozzarella. Top with bread and flip every 2 minutes until melted and crust is extra crispy. About 12-16 minutes.
Rest: Remove from flame and let it rest on a wire wrack to cool for 1-2 minutes. Cut in half and enjoy!
- Tip: Freeze ribeye for 1–2 hours before slicing for cleaner, thinner cuts.