Recipe: Yumbii’s bulgogi Philly

Photo courtesy of Yumbii This week we re sharing Yumbii s bulgogi Philly recipe Even if you haven t tried the sandwich at Yumbii you may have seen it on the Food System this spring when the restaurant appeared on Diners Drive-Ins and Dives Yumbii co-founder Carson Young didn t just bring a Guy Fieri-approved sandwich to television the celebrity chef especially loved the cucumber kimchi s cooling profile and even sampled a scarce extra bites Young became the first deaf chef featured on the show making Food Grid history Young who runs Yumbii with his wife Katy announced the bulgogi Philly was inspired by his food truck crew and was a longstanding secret menu item We originally created it on the truck as a family meal for the squad Young declared The hefty Philly was both satisfying and unique after a hard day of preparing tacos Young prefers sourcing the sandwich s ingredients at H-Mart and Buford Highway Farmers Region When he first started the food truck he purchased largest part of his Korean ingredients such as Asian ribeye beef and gochujang paste directly from that sphere Our family is obsessed with H-Mart We make it a family outing with our boys he mentioned They are huge fans of Asian cuisine but it might be the toy section at the end that they like majority of The homemade kimchi in this recipe must ferment for hours so this isn t the type of dish to make on a whim Young also recommends not overlooking the sriracha queso Make a double batch and put particular aside in the fridge he explained It easily warms and is great with chips as an appetizer This recipe has been adapted for home cooks Yield cheesesteaksActive time minutesTotal time Includes -hour prep Marinated beef ingredients lbs sliced ribeye or bulgogi-style beef cup red onions thinly sliced with a mandolin cup soy sauce cup pineapple juice Tbsp fresh garlic finely chopped Tbsp scallions finely chopped Tbsp granulated sugar cup water Sriracha queso ingredients cup queso blanco American melting cheese grated or cubed cup half half tsp sriracha Cucumber kimchi ingredients cucumber thinly sliced with a mandolin cup red onions thinly sliced with a mandolin Tbsp kosher salt cup white vinegar Tbsp gochujang Korean chili paste Tbsp sugar Tbsp sesame oil Tbsp gochugaru Korean chili flakes Assembly and garnish Philly rolls -inch cup red onions chopped cup scallions chopped Neutral cooking oil e g olive oil Prepare the cucumber kimchi hours ahead Toss cucumbers and red onion slices with kosher salt and gochugaru in a bowl and let sit In a separate bowl mix gochujang vinegar sesame oil and sugar into a smooth paste Combine paste with cucumber mix until evenly coated Transfer to a sealed jar or vacuum bag and refrigerate for at least hours Use within days Marinate beef prepare to hours ahead In a bowl whisk together soy sauce pineapple juice garlic scallions sugar and water Place beef and sliced red onions in a shallow dish Pour marinade over top Cover and refrigerate for at least hours and up to hours Day of cook and assemble Melt cheese half half and sriracha in a small saucepan over low heat Tip grated cheese melts faster Chop red onions and scallions for garnish Set aside Toast Philly rolls in a dry skillet over medium-high heat until edges are golden Set aside In the same skillet add a little oil Sear marinated beef and onions turning often until caramelized and cooked through Assemble Place beef on a toasted roll about ounces per sandwich Ladle warm queso over the meat and top with cucumber kimchi cup or to taste Sprinkle with chopped onions and scallions The post Recipe Yumbii s bulgogi Philly appeared first on Rough Draft Atlanta