Chewy ‘Kong Bulgogi’ & Hearty ‘Kong Bulgogi’ Ciabatta Sandwich
#SpringPicnicLunchbox #HealthyBeanMeat #HomemadeKongBulgogi #KongBulgogiSausageSandwich
Introducing the perfect picnic lunchbox item for a beautiful spring day: the ‘Kong Bulgogi & Sausage Ciabatta Sandwich’! This recipe is the second in our lunchbox series, following the popular Bacon & Egg Ciabatta Sandwich. We’re using nutritious bean meat to create a ‘Kong Bulgogi’ with a flavor reminiscent of traditional bulgogi, and pairing it with tender, pan-fried sausages coated in egg for an extra layer of deliciousness. The preparation is surprisingly simple, and the combination of sweet and savory bulgogi-marinated bean meat, crisp onions, and creamy cheese makes this an incredibly easy sandwich for anyone to assemble. The egg-battered sausage adds a delightful texture and taste that elevates the sandwich even further. Enjoy this simple yet satisfying meal that’s perfect for any occasion!
Kong Bulgogi Ingredients- 300g Dried Bean Meat (Konggogi)
- 3 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 2 Tbsp Sugar
- 1 Tbsp Plum Extract (Maesil Extract)
- 1 tsp Black Pepper
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 1 Green Onion (cut into 3-4cm lengths and halved lengthwise)
- 1 Onion (thinly sliced)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochugaru (Korean Chili Flakes)
Kong Bulgogi & Sausage Ciabatta Sandwich Ingredients- 4 Tbsp Prepared Kong Bulgogi
- 6 Lettuce Leaves (or other leafy greens)
- 20g Sausage (e.g., Vienna sausages, sliced into bite-sized pieces)
- 1 Egg (beaten)
- 1/2 Onion (thinly sliced)
- 4 slices Mozzarella Cheese
- 2 Ciabatta Rolls
- Balsamic Dressing (to taste)
- 4 Tbsp Prepared Kong Bulgogi
- 6 Lettuce Leaves (or other leafy greens)
- 20g Sausage (e.g., Vienna sausages, sliced into bite-sized pieces)
- 1 Egg (beaten)
- 1/2 Onion (thinly sliced)
- 4 slices Mozzarella Cheese
- 2 Ciabatta Rolls
- Balsamic Dressing (to taste)
Cooking Instructions
Step 1
Dried bean meat needs to be rehydrated before use. Soak it in water overnight, and by morning, it will be ready to use. This process gives the bean meat a wonderfully chewy texture, almost like a crispy snack.
Step 2
Gently squeeze out the excess water from the soaked bean meat. Be careful not to wring it out too dry; some moisture remaining is good for cooking.
Step 3
Prepare the vegetables for the Kong Bulgogi. Slice the onion in half, then thinly slice it into strips about 0.5 cm thick. This will add a nice crunch.
Step 4
Slice the rehydrated bean meat into strips similar in thickness to the onion (about 0.5 cm). This helps the marinade penetrate well.
Step 5
Combine the sliced bean meat and sliced onions in a bowl. These will be marinated and then stir-fried.
Step 6
Cut the green onion into 3-4 cm lengths, then slice them in half lengthwise. This ensures the marinade seeps into the core and adds a more substantial texture when eaten.
Step 7
Make the Kong Bulgogi marinade: mix 3 Tbsp soy sauce, 2 Tbsp fish sauce, 2 Tbsp sugar, 1 Tbsp plum extract, 1 tsp black pepper, 1 Tbsp mirin, and 1 Tbsp minced garlic. Add 2 Tbsp sesame oil and mix well. Add the sliced bean meat, onions, and green onions to the marinade and toss to coat evenly. Let it marinate for at least 15-30 minutes in the refrigerator for the flavors to meld.
Step 8
Now, let’s stir-fry the Kong Bulgogi. Heat a pan over medium heat and add 2 Tbsp of Gochugaru (Korean chili flakes). Toast the chili flakes briefly to release their aroma, being careful not to burn them. This adds a subtle smoky flavor.
Step 9
Add the marinated bean meat, onions, and green onions to the pan. Stir-fry over medium-high heat to prevent the bean meat from becoming tough and to maintain its chewy texture. Cook until the sauce has reduced and the ingredients are cooked through.
Step 10
Once the Kong Bulgogi is almost done, sprinkle with 1 Tbsp toasted sesame seeds for added nutty flavor and turn off the heat. This Kong Bulgogi is a fantastic side dish for rice or a great appetizer with drinks. Its chewy texture is remarkably similar to squid, which is quite surprising and delightful!
Step 11
For the sandwich dressing, prepare some balsamic dressing. Its refreshing tang and flavor will enhance the overall taste of the sandwich.
Step 12
Wash and drain the leafy greens (like lettuce) that will add freshness to the sandwich. These vibrant greens not only look appealing but also add a pleasant texture.
Step 13
Soak the thinly sliced onions in cold water for about 10 minutes to remove their strong, pungent flavor. Drain them well afterward. This process mellows the onion’s bite while retaining its sweetness, making it perfect for sandwiches.
Step 14
Slice the ciabatta rolls in half horizontally. Make sure to slice them generously enough to hold all the fillings. Lightly toasting the bread can add an extra layer of deliciousness.
Step 15
Slice the sausages into bite-sized pieces. Dip them in beaten egg and pan-fry until golden brown. Coating the sausages in egg adds a soft texture and a rich, savory flavor.
Step 16
Now, let’s assemble the sandwich. Spread a generous layer of leafy greens on the bottom half of the ciabatta roll. Top with the egg-battered fried sausage, the prepared Kong Bulgogi, and the drained onion slices.
Step 17
Cover the fillings with slices of mozzarella cheese. Finally, place the top half of the ciabatta roll to complete the sandwich.
Step 18
Voila! Your healthy and delicious ‘Kong Bulgogi & Sausage Ciabatta Sandwich’ is ready! Wrap it in parchment paper for a delightful and satisfying lunchbox meal. It’s a simple yet hearty option perfect for spring outings or any special occasion to share with loved ones.
