In what I presume will be Sam Sifton's last recipe column, he details the preparation of a pretty natural fusion:
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.I guess I should make this dish in memoriam: one bite for me, one for my promoted hommies.
What I like about this dish, and what suggests it could be a keeper, is that it looks like you can put together the marinade, spicy mayo, and salsa (minus the scallions) on a Sunday and then finish it off pretty quickly on a weeknight.