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Korean Inspired Wagyu Chopped Cheese

Chris Schemm
Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

474

Cuisine

Korean/American

Category

Fusion & Global Flavors

Take everything you love about a classic New York chopped cheese and give it a bold Korean inspired twist. Rich Snake River Farms American Wagyu Ground Beef is cooked on a griddle until deeply caramelized, then chopped together with kimchi, fresh ginger, garlic, and scallions before being blanketed with melty provolone cheese. Served on a toasted hoagie roll with creamy Kewpie mayo, spicy gochujang ketchup, quick pickled cucumbers, and crisp radishes. This sandwich delivers the perfect balance of savory, tangy, spicy, and fresh flavors in every bite.

Ingredients

    Chopped Cheese

    • 2 lbs Snake River Farms American Wagyu Ground Beef
    • Kosher salt and freshly cracked black pepper
    • 1 cup kimchi, roughly chopped
    • 4 scallions, thinly sliced
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon sesame oil
    • 8 slices provolone cheese
    • 4 hoagie rolls

    Gochujang Ketchup

    • ½ cup ketchup
    • 2 tablespoons gochujang
    • 1 tablespoon honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon soy sauce

    Quick Pickled Cucumbers

    • 2 English cucumbers, thinly sliced
    • 2 tablespoons rice vinegar
    • 1 teaspoon soy sauce
    • 1 teaspoon sugar
    • ½ teaspoon sesame oil
    • Pinch of salt

    For Assembly

    • Kewpie mayonnaise
    • 4 radishes, thinly sliced

    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.