When I lived in Los Angeles, I was in absolute food heaven. There wasn’t a single food I wanted that I couldn’t easily get. Every time I would explore a new area, I’d find more and more amazing foods to try but there was one area in particular that stole my heart. I know that most big cities have a Koreatown but none compare to the one in LA. There’s so much to do and more importantly, so many yummy spots to eat at. The area has a great mix of traditional and trendy Korean restaurants and while I love all Korean food, I don’t quite crave anything as much as I crave Korean BBQ. And if we’re going to get really specific, I still dream about the BBQ spread at this LA spot called Quarters.
Quarters is definitely what I consider a more trendy Korean BBQ spot. While you can get traditional BBQ plates, they also have things like Korean Nachos on their menu. Their BBQ is marinated to perfection but the real kicker at Quarters is the cheese fondue you can get with it. In all my years of eating Korean BBQ (that’s 20+ years, people), I have never ever eaten it with cheese but after that first cheesy bite of Korean BBQ… OMG. I questioned everything I had done prior to that moment. I’m not kidding, you guys, it’s that good and I always drool a little when I think about it.
BUT since I haven’t found a spot in Chicago where they serve cheese with the BBQ, I decided I’d have to do it myself in the meantime. It’s obviously not that difficult to throw cheese into a ramekin and melt it into a fondue. Sure, we could stop there and still love life but I was in the mood for something different the day I decided to make some homemade Korean BBQ. I wanted something easy and I wanted a sandwich and that’s how this little recipe was born.
So this is probably one of the simplest sandwich recipes in the world. Get yourself some good bread, a good combination of cheeses, and an amazing Korean BBQ recipe and you’ve got yourself the most perfect grilled cheese sandwich. It’s also super easy to change based on your preferences. There are a ton of awesome cheeses to put in a grilled cheese but make sure to do a little research if you’re going to stray from this recipe because some cheeses don’t melt as beautifully as others.
I also love that I can re-use my Korean BBQ marinade recipe. Because the fat content on the beef is different than the chicken I used this marinade on, the flavor you get is a lot stronger and more savory. So really, it’s like you’re getting two different marinades from one. And if I’m being completely honest, as much as I love chicken, I like this marinade so much more on beef.
But really, you can’t screw this recipe up no matter how you change it. Try it, your stomach will thank you.
- 1 lb. thinly slice beef, rib eye or top sirloin
- Korean BBQ Marinade
- 2 tbsp. unsalted butter
- 1 tsp. olive oil
- 8 slices sourdough bread
- 8 slices mild cheddar cheese
- 8 slices Muenster cheese
- Chopped scallions, for garnish
- In a large Ziploc bag, combine beef and Korean BBQ marinade. Set aside in refrigerator for at least 30 minutes.
- Cook marinated beef in a large skillet over medium heat for 5-10 minutes or until cooked through. Set aside to slightly cool.
- In a small fry pan, heat butter and olive oil over medium heat. Place one slice of bread in pan. Top with one slice of each cheese, a generous amount of beef, another layer of both cheeses, and another slice of bread. Once cheese begins to melt and bread is golden brown, flip and cook the second side. Repeat with the other sandwiches.
- Top sandwiches with chopped scallions. Serve immediately.
- Cook marinated green onions and white onions with beef and put in sandwiches for added flavor!