Juicy and Flavorful Bulgogi Panini
Make Delicious Bulgogi Panini – The Perfect Brunch Menu
Create a delightful Bulgogi Panini, perfect for breakfast or a satisfying brunch. If you have leftover marinated bulgogi, this recipe comes together even faster! Enjoy the irresistible combination of savory bulgogi, melted cheese, and soft bread.
Main Ingredients
- Thinly sliced beef for bulgogi (200g)
- Ciabatta bread 2 pieces (or 4 slices of sandwich bread)
- Onion 1/2
- Cheddar cheese 2 slices
- Mozzarella cheese 50g
Bulgogi Marinade
- Soy sauce 2 Tbsp
- Mirin (or rice wine) 1 Tbsp
- Sugar 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Sesame oil, a little
- Black pepper, a pinch
Panini Sauce
- Mayonnaise
- Mustard
- Soy sauce 2 Tbsp
- Mirin (or rice wine) 1 Tbsp
- Sugar 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Sesame oil, a little
- Black pepper, a pinch
Panini Sauce
- Mayonnaise
- Mustard
Cooking Instructions
Step 1
First, prepare 200g of thinly sliced beef, typically used for bulgogi. Beef with a bit of natural moisture will absorb the marinade better.
Step 2
Gently pat the beef dry with paper towels to remove excess blood. This step helps reduce any gamey odors and ensures a cleaner flavor.
Step 3
If the beef slices are stuck together, gently pull them apart with your hands into bite-sized pieces and place them in a bowl.
Step 4
Now, let’s make the bulgogi marinade. Add 2 Tbsp soy sauce, 1 Tbsp mirin, 1/2 Tbsp sugar, 1/2 Tbsp minced garlic, a pinch of black pepper, and a drizzle of sesame oil to the beef in the bowl.
Step 5
Gently mix the marinade into the beef with your hands until well combined. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 6
Prepare half an onion by slicing it thinly. This will add a sweet crunch to your panini.
Step 7
Heat a pan over medium to medium-low heat. Add the marinated beef and sliced onions, and stir-fry. Be careful to prevent burning.
Step 8
Cook until the bulgogi is fully cooked, the marinade has coated the meat nicely, and the onions have softened and become translucent.
Step 9
For the panini, we’re using two ciabatta rolls. If ciabatta isn’t available, four slices of regular sandwich bread will work wonderfully too.
Step 10
Slice the ciabatta rolls horizontally (but not all the way through). Spread mayonnaise on one inner side and mustard on the other. These sauces add moisture and depth of flavor.
Step 11
Place one slice of cheddar cheese on the spread side of one half of the bread. (Tip: While a blend of cheeses is nice, I personally find that using only cheddar cheese enhances the bulgogi flavor beautifully!)
Step 12
Generously pile the warm, cooked bulgogi mixture on top of the cheddar cheese. Don’t be shy – more filling makes for a better bite!
Step 13
Add a good amount of mozzarella cheese over the bulgogi. This will create that wonderfully gooey, stretchy cheese pull. I used about 20g per panini, but feel free to adjust based on your cheese preference.
Step 14
Close the panini with the other half of the bread. Place it on a preheated panini grill and press down firmly. Preheating the grill is crucial for achieving those attractive grill marks.
Step 15
Once the bread has beautiful grill marks and the cheese is perfectly melted and gooey, your delicious Bulgogi Panini is ready! Serve immediately while warm.
