serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Midnight Feast
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 300 g thinly sliced wagyu beef
- 1 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 onion, sliced
- ½ cup chopped kimchi
- 150 g mozzarella cheese, sliced
- 4 long hot-dog rolls
- 2 tbsp melted butter
- 1 red chilli, sliced to serve
- 1 tbsp finely sliced chives
Instructions
- Preheat an overhead grill to high. Combine the beef with the gochujang, soy sauce, sugar and vinegar, then set aside.
- Heat a large heavy–based frying pan over medium heat. Add the oil to the frying pan, then fry the onion until lightly browned. Add the kimchi and fry for 1 - 2 minutes or until the kimchi is fragrant. Add the marinated beef and fry for 2 minutes or until the beef is just cooked through.
- Separate the mixture into lines around the same length as your bread rolls. Place the mozzarella slices on top, then scatter with chilli and chives and allow the cheese to melt.
- Cut the rolls lengthwise leaving a hinge. Grill the rolls until warm and lightly toasted. Brush with the melted butter. Scoop the filling into the rolls and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Midnight Feast
