BULGOGI CHEESY BREAD
Introduction
Bulgogi Cheesy Bread combines Korean flavors with a comforting cheesy bread to create a dish that’s bold, savory, and indulgent. Perfect as an appetizer or a game-day snack, this recipe captures the flavors of Korean barbecue with thinly sliced marinated beef layered between garlicky bread and melted cheese. With its irresistible umami flavor and gooey cheese, Bulgogi Cheesy Bread is a dish everyone will remember!
What is Bulgogi?
Bulgogi, which translates to “fire meat” in Korean, is a popular dish of thinly sliced beef marinated in a savory, slightly sweet sauce. Typically, bulgogi is cooked on a high-heat grill or skillet to get a delicious sear, which brings out the marinade's flavor and caramelizes the beef. Traditionally, it’s served over rice or in lettuce wraps, but today, we’re giving it a fun twist by using it as a filling for cheesy bread.
Key Ingredients
- Beef: Thinly sliced beef, such as ribeye or sirloin, is ideal for bulgogi.
- Soy Sauce: The base of the marinade, providing a salty, umami flavor.
- Oyster Sauce: Adds a layer of richness and depth to the marinade.
- Ginger and Black Pepper: Grated ginger adds a hint of warmth, while black pepper balances the flavor.
- Sugar: Gives a slight sweetness, essential to balance the saltiness and enhance the beef's natural flavor.
- Sesame Oil: This finishing touch adds an earthy, nutty taste that’s signature to Korean cuisine.
- Garlic: Baked until soft and caramelized, garlic gives a deep and mellow flavor when spread over the bread.
- Cheese: A combination of mozzarella or provolone works well to add a gooey, melty texture.
Substitutions
- Beef: Chicken breast or mushrooms can be used as a substitute for beef for a lighter or vegetarian option.
- Oyster Sauce: Use hoisin sauce or extra soy sauce if you’re looking for an alternative.
- Bread: French bread or sourdough both work well, but ciabatta or baguette could add a rustic touch if preferred.
- Cheese: Substitute with any good melting cheese like Monterey Jack, fontina, or even a blend of mozzarella and cheddar for extra flavor.
Notes
- Garlic Confit: Baking the garlic at 375°F for 30 minutes softens it, creating a rich, spreadable texture. Be sure to cover it with foil to prevent burning.
- Thin Slicing Beef: To make slicing easier, freeze the beef for about 15 minutes beforehand. This helps achieve those thin slices typical of bulgogi.
- Marination: While 15 minutes is enough, marinating the beef for up to an hour will deepen the flavor.
- Bread Type: A sturdy bread like French or sourdough is best to support the toppings. Softer breads may become too soggy.
- Cheese Amount: Adjust the cheese amount to your preference. A lighter sprinkle will give a more balanced bite, while extra cheese makes for a gooier experience.
- Serving Suggestion: Allow the Bulgogi Cheesy Bread to cool for about 5 minutes after baking before slicing, which will make it easier to cut without the cheese sliding off.
Conclusion
Bulgogi Cheesy Bread is a delicious blend of Korean and Western flavors, offering an unforgettable bite with each slice. It’s the perfect dish for gatherings, potlucks, or whenever you want a treat packed with flavor. Give this recipe a try and let us know how it turned out by tagging us in your photos or sharing your experience in the comments below. Enjoy your Bulgogi Cheesy Bread adventure and bring a slice of Korean cuisine to your table!
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Perfect as an appetizer or a game-day snack, this Bulgogi Cheesy Bread captures the flavors of Korean barbecue with thinly sliced marinated beef layered between garlicky bread and melted cheese.
- 1 bulb garlic
- 1 tbsp olive oil (for garlic confit)
- 1/2 lb thinly sliced beef
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp grated ginger
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/2 medium onion (thinly sliced)
- 2 scallions (sliced)
- 1 tsp sesame seeds
- 1 loaf french bread sliced in half
- 1 1/2 cup shredded mozzarella cheese (or preferred melting cheese)
Preheat your oven to 375°F (190°C). Cut the head off garlic and drizzle with olive oil, wrap in foil, and bake for 30 minutes or until caramelized and soft.
While the garlic bakes, slice your beef thinly.
You can also buy pre sliced beef.In a bowl, combine soy sauce, oyster sauce, grated ginger, sugar, sesame oil, and black pepper. Marinate the beef for 15 minutes to absorb all the flavors.
Heat a skillet over high heat, then cook the beef with the marinade, sliced onions, scallions, and sesame seeds for about 13 minutes until caramelized and tender.
Add the scallions and sesame seeds at the end.Slice the bread in half and spread the garlic confit over both halves. Sprinkle a light layer of shredded cheese, add the bulgogi beef, and top with more cheese for that gooey finish.
Bake at 350°F (175°C) for 13 minutes or until the cheese is melted and golden.
-
Garlic Confit: Baking the garlic at 375°F for 30 minutes softens it, creating a rich, spreadable texture. Be sure to cover it with foil to prevent burning.
-
Thin Slicing Beef: To make slicing easier, freeze the beef for about 15 minutes beforehand. This helps achieve those thin slices typical of bulgogi.
-
Marination: While 15 minutes is enough, marinating the beef for up to an hour will deepen the flavor.
-
Bread Type: A sturdy bread like French or sourdough is best to support the toppings. Softer breads may become too soggy.
-
Cheese Amount: Adjust the cheese amount to your preference. A lighter sprinkle will give a more balanced bite, while extra cheese makes for a gooier experience.
-
Serving Suggestion: Allow the Bulgogi Cheesy Bread to cool for about 5 minutes after baking before slicing, which will make it easier to cut without the cheese sliding off.
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