Tempeh Bulgogi Cheesesteak with Kimchi
and sesame snap peas
This meal is a complete mash-up but a delicious one! Korean-inspired tempeh is marinated in a sweet-savory sauce that makes a surprisingly great stand-in for the thinly sliced steak in Philly cheesesteaks.
Ingredients
- Garlic - 2 cloves , chopped
- Ginger, fresh - 1 tsp , diced
- Soy sauce, low-sodium - 1 Tbsp
- Brown sugar - 1 Tbsp
- Gochujang - 1 Tbsp (plus more for serving)
- Vinegar, rice - 2 tsp
- Tempeh - 8 oz , 1/2" / 1.3 cm thick strips (sub extra-firm tofu)
- Water - 1 cup
- Onions, medium - 1 , sliced
- Bell peppers, green - 1 , sliced
- Kimchi - 1/2 cup , drained and chopped
- Green onions - 2 stalks , chopped, green and white parts separate
- Hoagie rolls - 4
- Oil, cooking - 1 Tbsp
- Cheese, white American - 4 slices (sub any melty variety of cheese like provolone)
- Ginger, fresh - 1 tsp , diced
- Snap peas - 10 oz , trimmed (sub snow peas)
- Oil, cooking - 1 Tbsp
- Salt - 1/2 tsp
- Oil, toasted sesame - 1/2 tsp
- Sesame seeds, any color (opt) - 1 tsp
Prep
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Tempeh - Slice tempeh into 1/2” / 1.25 cm cubes. (Can be done up to 5 days ahead)
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Steam tempeh - Combine tempeh and water in a microwave-safe bowl. Cover with a paper towel. Microwave on high for 5 minutes. Drain off water. Dry tempeh by spinning in a salad spinner or patting very dry with paper towels. (Can be done up to 5 days ahead)
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Garlic / Ginger (for bulgogi and snap peas) / Onions / Bell peppers / Kimchi - Prep as directed. Combine garlic and ginger for the bulgogi in one container. Store ginger for the snap peas in another container. Combine onions, bell peppers, and kimchi in a third container. (Can be done up to 5 days ahead)
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Make sauce - (Skip if made ahead for Tuesday.) Combine garlic, ginger (for bulgogi), soy sauce, brown sugar, gochujang, and rice vinegar. (Can be done up to 5 days ahead)
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Marinate tempeh - Combine tempeh with sauce, stirring gently to combine. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
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Green onions / Snap peas - Prep as directed.
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Make
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Turn on the oven’s broiler.
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If hoagie rolls are not already sliced, slice them open. Spread them out, cut-side up, in a single layer on a sheet pan. Set aside.
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Heat a skillet or wok over medium-high heat. Add cooking oil (portion for snap peas). When oil is shimmering, add snap peas and ginger (portion for snap peas). Saute until snap peas turn bright green and are heated through, ~3 minutes.
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Remove snap peas from heat and toss with salt, toasted sesame oil, and sesame seeds. Set aside, covered to keep warm.
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Wipe out the skillet and return it to medium-high heat.
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Add cooking oil (portion for cheesesteak) and then onions, bell peppers, kimchi, and white parts of green onions. Cook everything together until peppers and onions are tender, 3 to 4 minutes. Add in green parts of green onions and cook for 1 minute more. Set vegetables aside and return pan to heat.
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To heated pan add tempeh and marinade. Cook until all of the marinade has cooked off, 2 to 4 minutes.
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Take the pan with the hoagie rolls and slide it under the broiler until the rolls are lightly toasted, 1 to 2 minutes. (This will just help them to stay crisp when you add toppings.)
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Top hoagie rolls with pepper-onion mixture, tempeh, and then cheese.
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Broil again until the cheese is melted and bubbly.
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Serve sandwiches with extra Gochujang and snap peas on the side.
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