Korean Cheesesteak
Sliced ribeye, kimchi, gochujang aioli, white american cheese, and baguette.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The Korean Cheesesteak is a modern fusion dish, blending the iconic Philadelphia cheesesteak with Korean flavors. It reflects the growing trend of culinary experimentation and the integration of different cultural ingredients and techniques. It’s a relatively new creation, so historical influences are more about the parent dishes than a specific history of its own.
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As a fusion dish, the Korean Cheesesteak doesn't have deep historical roots in either Korean or American culture. Instead, it represents the spirit of culinary innovation and the increasing accessibility of diverse ingredients. It's often found in food trucks, gastropubs, and restaurants that specialize in globally inspired cuisine.
Fusion Cuisine Trend
The Korean Cheesesteak exemplifies the growing trend of fusion cuisine, where chefs blend culinary traditions to create new and exciting dishes. It showcases the creative possibilities when different cultures meet in the kitchen.
American Casual Dining
The use of the cheesesteak as a base situates it within the context of American casual dining culture, appealing to a broad audience familiar with and fond of the classic sandwich.
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The Korean Cheesesteak offers a complex and layered flavor profile. It combines savory, spicy, umami, and slightly sweet elements.
The thinly sliced ribeye provides a rich, beefy base. Kimchi adds a fermented, spicy, and sour kick. Gochujang aioli contributes a creamy, spicy, and slightly sweet flavor with umami. White American cheese melts into the mixture, offering a creamy, salty counterpoint to the other bolder flavors. The baguette provides a sturdy, slightly chewy vessel for the ingredients.
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Ribeye Quality
Use high-quality ribeye and slice it very thinly for optimal tenderness and flavor absorption. Partially freezing the ribeye makes slicing easier.
Kimchi Selection
The type of kimchi used will significantly impact the flavor. Opt for a well-fermented kimchi for a more pronounced sour and spicy taste. Adjust the amount of kimchi according to your spice preference.
Gochujang Aioli Consistency
Adjust the ratio of gochujang to mayonnaise in the aioli to achieve the desired level of spice and creaminess. Consider adding a touch of honey or sesame oil for added flavor complexity.
Cheese Melt
Melt the white American cheese directly onto the ribeye as it cooks to ensure a smooth and even distribution. Provolone can also be a good substitute if white American is not preferred.
Baguette Preparation
Lightly toast the baguette to prevent it from becoming soggy and to enhance its texture. You can also brush it with garlic butter for extra flavor.
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