If you grew up visiting Korean bakeries (bbang jib), you are probably familiar with Goroke (or Korokke). It is a staple of Korean street food: a fluffy, yeasted bread roll that is filled with savory ingredients, breaded in panko, and deep-fried until golden brown.
Traditionally, Goroke is filled with a mixture of mashed potatoes, veggies, curry, or glass noodles. But today? We are giving it a serious upgrade.
Meet the Cheesesteak Croquette. We are taking that signature fluffy, slightly sweet Korean donut dough and stuffing it with a classic Philly Cheesesteak filling—thinly sliced ribeye, sautéed onions, peppers, mushrooms, and plenty of melty provolone cheese
It is crispy on the outside, fluffy in the middle, and exploding with cheesy beef on the inside.
What is Goroke?
The word Goroke comes from the French word “croquette.” While the French version is usually just mashed potatoes breaded and fried, the Korean version wraps the filling in a yeasted wheat dough (similar to a donut).
The result is a texture contrast that is out of this world:
- The Crust: Crunchy Panko breadcrumbs.
- The Bread: Soft, airy, and slightly sweet milk bread.
- The Filling: Hot, savory, and salty.
The Dough: Enriched & Fluffy
The secret to a good croquette is the Enriched Dough. This isn’t a crusty sourdough; it’s a soft dough made with warm milk, honey, butter, and egg.
- Milk & Honey: These keep the bread incredibly soft and add a touch of sweetness that balances the salty cheesesteak filling perfectly.
- Bread Flour: Using bread flour (instead of all-purpose) gives the bun enough structure to hold that heavy filling without tearing during the frying process.
The Filling: Ribeye & Provolone
Since we are deep-frying these, the filling needs to be packed with flavor. We are using thinly sliced ribeye or sirloin.
- Pro Tip: If you can’t find pre-sliced cheesesteak meat, freeze your steak for 30 minutes and slice it as thin as paper with a sharp knife.
We sauté the beef with onions, mushrooms, and green peppers until everything is caramelized.
Crucial Step: You must let the filling cool down completely before stuffing the dough! If the filling is hot, it will melt the butter in the dough and kill the yeast.
The “Second Rise”: After you fill and shape the buns, you must let them rise again for about 20-30 minutes before frying. This ensures they puff up light and airy instead of dense.
Tips for Frying to Perfection
Frying bread can be intimidating, but it is easier than you think. Here is how to get that bakery-perfect golden color:
- Temperature Matters: Aim for an oil temperature of 350°F (175°C). If the oil is too hot, the outside will burn before the inside is fluffy. If it’s too cold, the bread will absorb too much grease.
- Don’t Overcrowd: Fry only 2 or 3 at a time. Adding too many cold dough balls will drop the oil temperature drastically.
Philly Cheesesteak Croquette Bread
Created by Sue Mun
Makes 9 Croquette Breads
Ingredients:
For the Dough:
- 175g warm milk, between 100-105 degrees F
- 34g honey
- 6g active dry yeast
- 1 large egg
- 315g bread flour, plus more for kneading if needed
- 6g salt
- 30g butter, softened
For the Cheesesteak Filling:
- 2 tbsp oil
- 1/2 large yellow onion, small diced
- 1/2 lb mushrooms small diced
- 1/2 green bell pepper small diced
- 1 lb thinly sliced ribeye or sirloin
- salt & pepper
- 1/2 tsp onion powder
- 8 slices provolone cheese, torn into pieces
Other Essentials:
- egg wash for brushing
- 1 1/2 cups panko crumbs
- oil for frying
INSTRUCTIONS:
To Make the Cheesesteak Filling:
- Heat 1 tbsp. of the oil in a large skillet over medium-high heat.Add the diced onions and cook for 3 minutes, stirring frequently. Add the sliced peppers and cook for 3 more minutes, stirring frequently. Add in the mushrooms and cook for another 3 minutes. Remove the veggies and set aside.
- Add another tbsp. of oil to the same skillet over medium-high heat and add the meat in a single, even layer. Cook for 2 minutes. Add the Worcestershire sauce and onion powder and toss to combine. Cook until browned and cooked through, stirring occasionally, about 3-4 more minutes. Drain any grease/liquid from the skillet if there is any. Add the onions and peppers back and toss to combine. Season with salt and pepper to taste.
To Make the Dough:
- In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk and honey. Sprinkle the active dry yeast over the top and whisk gently. Let it sit for 5 to 10 minutes until the mixture is foamy and bubbly.(Note: If it doesn’t foam, your yeast might be dead or the milk was too hot. Start over!)
- Add the egg to the yeast mixture and mix until fully combined. Then add in the flour and salt.
- Using the dough hook attachment, mix on low speed for about 2 minutes until a shaggy dough forms and no dry flour remains.
- With the mixer running on low-medium speed, add the softened butter a little bit at a time. Once the butter is incorporated, increase speed to medium and knead for 8 to 10 minutes. The dough should be smooth, elastic, and pull away cleanly from the sides of the bowl. (Test: Take a small piece of dough and stretch it. It should stretch thin without tearing—this is the “Windowpane Test”.)
- Lightly grease a large bowl with oil or cooking spray. Shape the dough into a smooth ball and place it in the bowl, turning it once to coat it in the oil. Cover with plastic wrap or a warm, damp towel. Place in a warm, draft-free spot and let rise for 1 to 1.5 hours, or until doubled in size.
The Shaping:
- Once the dough has risen, punch the dough down and divide into 8 equal pieces. Each piece should weigh 65 grams.
- Roll the dough under your palm applying gentle pressure until you get a smooth ball. Cover with a plastic wrap and rest for 10 minutes to allow the gluten to relax.
- Roll each dough ball into 5 inch circle. Lay one torn piece of provolone cheese in the center and top with about 3-4 tbsp steak filling. Seal into a ball. Make sure that no filling will be able to leak out.
- Brush the outside of each shaped croquettes in some egg wash and then roll in panko crumbs. Place the finished croquettes on a sheet tray and cover and let it rise for 30 minutes.
The Frying:
- Meanwhile heat up your pot with frying oil until it reaches 350F.
- Carefully droop the croquettes in the hot oil. Making sure there is enough room for the croquettes to puff up. Fry for about 2-3 minutes on each side or until golden brown.
- Allow the croquettes to cool off for about 10-15 minutes on a plate lined with paper towels.
- Serve warm and enjoy!
