Lim describes this childhood favorite of his thusly: “a Korean patty melt meets a cheesesteak.” His secret: salting the bread after it’s toasted. “Seasoning the bread helps enhance the flavors and creates a nice crust.”

Makes:1 sandwich

1. Heat a pan over medium-high heat and add bulgogi, moving it around as it cooks to break it into bite-size pieces. When the bulgogi has started to brown, 4 to 5 minutes, add the onion. (“I like the slightest bit of crunch on the onion, so I only sauté it for a minute to a minute and a half.”) Transfer to a plate and set aside.

2. Add oil and butter to the pan. Once butter melts, add the bread and cook until golden, 2 to 3 minutes, then flip the bread over and salt toasted side. After other side is cooked, salt that as well.

3. Turn heat to low, then top one slice of bread with bulgogi and onions and place cheese on top. Spread mayo on the other slice, then place on top to close sandwich. Cook for a minute and then flip sandwich and continue cooking until cheese melts. Remove from heat and cut into triangles to serve.