Another bulgogi insight. I had some leftover bulgogi the other day, so I brushed a hot dog bun with peanut oil and toasted it in a pan, then spread the bun with kochujang (Korean hot sauce) and filled it with reheated bulgogi. I think this could be huge at the ballpark, and I’m already thinking ahead to other stir-fried sandwiches.
Roots and Grubs
The home of Matthew Amster-Burton
Hm, now I’m getting why there’s so many “Teriyaki & Philly” places here run by Koreans…
That sounds really good Mamster, add some chopped lettece or onions, you got a winner! -Moose
Both of those sounds like great additions. Maybe I’ll do both.