Bulgogi hoagie

Cook the thinly sliced beef, chopping it up fine as it cooks rather than leaving the slices whole.

Cook the onions until translucent and lightly seared.

Add kimchi and pickled Fresno chilies, a little salt and a little of the gochugaru, black sesame, black pepper and cayenne spice mix.

Stop as soon as the color has gone, without overcooking or drying out the meat.

Lay a couple of slices of American cheese on top, flip the whole thing over and work the cheese in so it melts throughout.

Load into a soft hoagie roll with enough body to stand up to the juices.

Variation: without shabu shabu meat, freeze ribeye, chuck roll or any steak about 15 minutes and slice with a sharp knife, or have a deli slice rare roast beef very thin.