Korean Inspired Wagyu Chopped Cheese

Directions

1. Combine cucumbers, rice vinegar, soy sauce, sugar, sesame oil, and salt in a bowl. Toss well and refrigerate while preparing the remaining ingredients.

2. Whisk together ketchup, gochujang, honey, rice vinegar, and soy sauce until smooth. Set aside.

3. Split the hoagie rolls and toast cut side down on a hot griddle until golden brown.

4. Preheat a flat top griddle to medium-high heat.

5. Divide the ground beef into two large portions and place on the griddle. Press lightly to maximize surface contact. Season with salt and pepper and cook undisturbed for 3–4 minutes until a deep crust forms.

6. Flip the beef and immediately top with the kimchi, scallions, garlic, ginger, and sesame oil. Using spatulas, chop and mix everything together while continuing to cook until the beef is fully browned and the vegetables are softened.

7. Divide into four equal portions and top each with two slices of provolone cheese. Allow the cheese to melt.

8. Spread Kewpie mayo on the toasted rolls and drizzle with gochujang ketchup. Pile the cheesy Wagyu mixture onto each roll and top with quick-pickled cucumbers and sliced radishes.

9. Serve immediately.