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.
Marinating Time: 30 min-18 hours
Cook Time: 50 min
Total Time: 1 hr 20 min
Servings: 2-3
Ingredients
Beef
- 1½ lb ribeye, thinly sliced
- 1 small onion, thinly sliced
Bulgogi Marinade
- ¼ 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 & light green), quartered
- ½ yellow onion, quartered
- 4 TBSP brown sugar
- 5 garlic cloves
- 1 tsp grated ginger
- ⅛ tsp black pepper
Compound Mayo
- 4 heaping TBSP mayo
- 1 TBSP scallions, minced
- 1½ tsp fresh thyme, minced
Sandwich
- 4 slices sourdough bread
- 1 cup Tillamook Farmstyle Mozzarella Shredded
- 4 TBSP Tillamook Farmstyle Triple Cheddar Shredded
Directions:
1. Marinate the Beef:
Blend all marinade ingredients until smooth. Pour into a bowl, add beef and onions, mix until coated. Marinate at least 30 min or overnight for best flavor. (1*)
2. Cook the Beef
Heat a pan over medium-high. Cook marinated beef in batches (about 3-4) until cooked through, 3–5 min. (2*)
3. Make Compound Mayo
Mix mayo, thyme, and scallions. Spread on sourdough.
4. Assemble & Grill:
Heat pan on low. Place bread mayo-side down. Layer half mozzarella, 2 TBSP cheddar, bulgogi, remaining mozzarella, and top with bread. Flip every 2 min until cheese melts and crust is crispy (12–16 min).
5. Rest
Let sandwich rest on wire rack 1–2 min. Slice and enjoy.
Tips*
- Freeze ribeye 1.5–2 hr before slicing for cleaner cuts.
- Optional: sprinkle up to 1 tsp sugar per batch while cooking.