Korean BBQ Torta
Korean BBQ Torta
Ingredients
For the Bulgogi Beef
- 1 Asian pear, peeled and roughly chopped
- 1/2 yellow onion, roughly chopped
- 5 garlic cloves, peeled
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 1/2 cup soy sauce
- 2 tablespoons brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon mirin
- 1/4 teaspoon black pepper
- 1 1/2 pounds beef sirloin or ribeye, thinly sliced against the grain
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
- 1 tablespoon vegetable oil, as needed for cooking
For the Whipped Gochujang Cream Cheese
- 8 ounces cream cheese, softened
- 2 tablespoons gochujang
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon sesame seeds, for garnish
For the Cucumber and Carrot Salad
- 1 English cucumber, julienned
- 2 medium carrots, julienned
- 4 garlic cloves, minced
- 1 tablespoon green onion, chopped
- 1/2 teaspoon gochugaru, or to taste
- 1 teaspoon sesame seeds
- 1 tablespoon granulated sugar
- 1/2 teaspoon chili oil, or to taste
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
For Assembly
- 4 torta rolls or bolillo rolls, sliced lengthwise
Instructions
- 1
Prepare the Bulgogi Marinade: In a blender, combine the peeled and roughly chopped Asian pear, roughly chopped yellow onion, peeled garlic cloves, and peeled and roughly chopped fresh ginger. Blend until a smooth paste forms.
⏱️ 5 min
- 2
In a large bowl, whisk together the blended pear mixture, soy sauce, brown sugar, honey, mirin, and black pepper until well combined.
⏱️ 2 min
- 3
Add the thinly sliced beef to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min
- 4
While the beef marinates, prepare the Whipped Gochujang Cream Cheese. In a medium bowl, combine the softened cream cheese, gochujang, mayonnaise, rice vinegar, sesame oil, honey, minced garlic clove, and soy sauce.
⏱️ 5 min
- 5
Using an electric mixer, whip the cream cheese mixture until it is smooth and creamy. Stir in the chopped fresh chives. Cover and refrigerate until ready to use.
⏱️ 3 min
- 6
Prepare the Cucumber and Carrot Salad. In a large bowl, combine the julienned English cucumber, julienned carrots, minced garlic cloves, and chopped green onion.
⏱️ 7 min
- 7
In a small separate bowl, whisk together the gochugaru, sesame seeds, granulated sugar, chili oil, soy sauce, sesame oil, and rice wine vinegar to create the dressing.
⏱️ 2 min
- 8
Pour the dressing over the cucumber and carrot mixture and toss gently to combine. Cover and refrigerate until ready to assemble the tortas.
⏱️ 2 min
- 9
Cook the Bulgogi Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Working in batches if necessary to avoid overcrowding the pan, add the marinated beef and cook for 3-5 minutes, stirring occasionally, until browned and caramelized. Do not overcook.
⏱️ 10 min
- 10
Once cooked, remove the beef from the pan and transfer to a serving dish. Sprinkle with sesame seeds and chopped green onions. Repeat with any remaining beef.
⏱️ 2 min
- 11
Assemble the Tortas: Slice the torta rolls lengthwise, being careful not to cut all the way through. Heat a clean skillet or griddle over medium heat. Place the cut sides of the rolls down on the hot surface and toast for 1-2 minutes, or until lightly golden and crispy.
⏱️ 4 min
- 12
Spread a generous amount of the whipped gochujang cream cheese on the bottom half of each toasted torta roll.
⏱️ 2 min
- 13
Layer a portion of the cooked bulgogi beef over the cream cheese.
⏱️ 1 min - 14
Top the beef with a generous amount of the cucumber and carrot salad.
⏱️ 1 min
- 15
Sprinkle with additional sesame seeds and chopped green onions, if desired. Close the torta with the top half of the bread.
⏱️ 1 min
- 16
Slice each torta in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Torta
For the Bulgogi Beef
- 1 Asian pear, peeled and roughly chopped
- 1/2 yellow onion, roughly chopped
- 5 garlic cloves, peeled
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 1/2 cup soy sauce
- 2 tablespoons brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon mirin
- 1/4 teaspoon black pepper
- 1 1/2 pounds beef sirloin or ribeye, thinly sliced against the grain
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
- 1 tablespoon vegetable oil, as needed for cooking
For the Whipped Gochujang Cream Cheese
- 8 ounces cream cheese, softened
- 2 tablespoons gochujang
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon sesame seeds, for garnish
For the Cucumber and Carrot Salad
- 1 English cucumber, julienned
- 2 medium carrots, julienned
- 4 garlic cloves, minced
- 1 tablespoon green onion, chopped
- 1/2 teaspoon gochugaru, or to taste
- 1 teaspoon sesame seeds
- 1 tablespoon granulated sugar
- 1/2 teaspoon chili oil, or to taste
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
For Assembly
- 4 torta rolls or bolillo rolls, sliced lengthwise
Instructions
- 1
Prepare the Bulgogi Marinade: In a blender, combine the peeled and roughly chopped Asian pear, roughly chopped yellow onion, peeled garlic cloves, and peeled and roughly chopped fresh ginger. Blend until a smooth paste forms.
⏱️ 5 min - 2
In a large bowl, whisk together the blended pear mixture, soy sauce, brown sugar, honey, mirin, and black pepper until well combined.
⏱️ 2 min - 3
Add the thinly sliced beef to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min - 4
While the beef marinates, prepare the Whipped Gochujang Cream Cheese. In a medium bowl, combine the softened cream cheese, gochujang, mayonnaise, rice vinegar, sesame oil, honey, minced garlic clove, and soy sauce.
⏱️ 5 min - 5
Using an electric mixer, whip the cream cheese mixture until it is smooth and creamy. Stir in the chopped fresh chives. Cover and refrigerate until ready to use.
⏱️ 3 min - 6
Prepare the Cucumber and Carrot Salad. In a large bowl, combine the julienned English cucumber, julienned carrots, minced garlic cloves, and chopped green onion.
⏱️ 7 min - 7
In a small separate bowl, whisk together the gochugaru, sesame seeds, granulated sugar, chili oil, soy sauce, sesame oil, and rice wine vinegar to create the dressing.
⏱️ 2 min - 8
Pour the dressing over the cucumber and carrot mixture and toss gently to combine. Cover and refrigerate until ready to assemble the tortas.
⏱️ 2 min - 9
Cook the Bulgogi Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Working in batches if necessary to avoid overcrowding the pan, add the marinated beef and cook for 3-5 minutes, stirring occasionally, until browned and caramelized. Do not overcook.
⏱️ 10 min - 10
Once cooked, remove the beef from the pan and transfer to a serving dish. Sprinkle with sesame seeds and chopped green onions. Repeat with any remaining beef.
⏱️ 2 min - 11
Assemble the Tortas: Slice the torta rolls lengthwise, being careful not to cut all the way through. Heat a clean skillet or griddle over medium heat. Place the cut sides of the rolls down on the hot surface and toast for 1-2 minutes, or until lightly golden and crispy.
⏱️ 4 min - 12
Spread a generous amount of the whipped gochujang cream cheese on the bottom half of each toasted torta roll.
⏱️ 2 min - 13
Layer a portion of the cooked bulgogi beef over the cream cheese.
⏱️ 1 min - 14
Top the beef with a generous amount of the cucumber and carrot salad.
⏱️ 1 min - 15
Sprinkle with additional sesame seeds and chopped green onions, if desired. Close the torta with the top half of the bread.
⏱️ 1 min - 16
Slice each torta in half and serve immediately.
⏱️ 1 min