• Use pre-sliced beef for convenience. If slicing at home, freeze ribeye until firm to make thin, even cuts against the grain.
• Add the ingredients to a food processor or blender to make the marinade puree:
  ½ Korean Pear (Peeled and Core Removed), ½ Yellow Onion Medium Sized (Quartered), 3 cloves Garlic , 1-2 slices Ginger (peeled)
• Once fully blended, add the puree to your sliced beef along with the remaining marinade ingredients:
  ¼ cup Soy Sauce, 3 tablespoon Brown Sugar, 2 tablespoon Mirin, 1.5 tablespoon Sesame Oil, ⅛ teaspoon Black Pepper, ½ tablespoon Sesame Seeds (optional)
• Cover and refrigerate atleast 10 minutes or up to 24 hours for best flavor and tenderization.
• Heat your pan to medium and add 1 tablespoon of butter per hoagie roll. Toast the bread on both sides and remove.
• Add oil to the pan and cook onions until softened and remove.
• To the pan, add marinated beef and avoid over crowding the pan. Sear on each side for about 1-3 minutes until cooked.
• Turn off the heat and combine onions with cooked beef and form into 4 even portions the size of the rolls.
• Add 2 slices of cheese to each portion and cover until the cheese is melted.
• Transfer the bulgogi cheesesteak meat and cheese, onions portions onto each roll. Serve with gochujan aioli, kimchi and enjoy!

Gochujang Aioli

• In a small bowl, combine gochujang, sesame oil, and mayo.
  1 teaspoon Gochujang , ½ teaspoon Sesame oil , 2 tablespoon Mayo
• Mix until smooth and creamy.
• Taste and adjust. Add more gochujang for heat or more mayo for a milder flavor.