Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread
Chefs Rich Letheby and Chris Yoo of Sando Street | Chicago
Adapted by StarChefs | August 2024
INGREDIENTS
Bulgogi:
⅓ cup soy sauce
⅛ teaspoon ground black pepper
3 cloves garlic, minced
20 grams minced yellow onion
3 teaspoons brown sugar
¼ cup granulated sugar
1 tablespoon sesame oil
1 pound thinly sliced ribeye
Kimchi Aïoli:
1 tablespoon neutral oil
½ pound Napa cabbage kimchi
1 cup Kewpie mayonnaise
1 cup mayonnaise
To Assemble and Serve:
Yield: 1 sando
2 slices Japanese milk bread, crusts removed
Caramelized onions
Shredded mozzarella
Thinly sliced green cabbage
METHOD
For the Bulgogi:
In a mixing bowl, combine soy sauce, black pepper, garlic, onion, sugars, sesame oil, and ⅓ cup water. Add ribeye and toss until evenly coated. Cover and refrigerate 1 hour.
For the Kimchi Aïoli:
In a saucepan over medium flame, heat oil. Add kimchi and sauté until juices have evaporated. Let cool. Transfer to a Vitamix Commercial blender with Kewpie and regular mayonnaise. Purée until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a sauté pan over medium heat, add 10 ounces Bulgogi and cook until desired doneness is achieved. Set aside. Place milk bread on a serving plate.Spread Kimchi Aïoli on both sides of milk bread. On the bottom half, place onions followed by mozzarella, cooked Bulgogi, and cabbage. Close sandwich and serve.
