Korean-Style Fries

Sides

Servings: Servings 4 Source:

Ingredients

For the bulgogi*

250 grams thinly sliced sirloin or tenderloin

1 Tablespoon soy sauce

1 1/2 Tablespoon water

1 Tablespoon honey

1/2 Tablespoon sesame oil

1/2 Tablespoon toasted sesame seeds

3 cloves garlic, minced

Dash of salt and pepper

For the gochujang mayo:

2/3 cup mayonnaise

2 Tablespoons gochujang, Korean red pepper paste

For the fries and toppings**

500 grams US frozen fries, straight-cut or whatever cut of fries you like

1 cup kimchi, sliced into small pieces

1 Tablespoon thinly sliced chives

1 to 2 Tablespoons roasted seaweed strips

1 Tablespoon toasted sesame seeds

1 Tablespoon cilantro leaves, optional but good

Directions

  1. Mix together all the ingredients of the marinade in a bowl then add in the meat, making sure to fully coat everything. Marinade the meat at least 30 minutes before cooking. (Better if overnight.) Once ready, cook in a pan with a bit of oil until cooked through and browned. Make sure not to overcook so that it doesn't become tough. Cut into small pieces and set aside.
  2. Prepare the gochujang mayo by mixing together the mayonnaise and red pepper paste. Also prepare the rest of your topping ingredients and arrange them on a table.
  3. Cook the US frozen fries according to package instructions. Drain with paper towels to remove excess oil.
  4. Once fries are ready to serve, arrange in a serving platter or divide into smaller portions. Top with a generous amount of mayo, then spoon some kimchi and meat on top. Finally, garnish with chives, seaweed strips, sesame seeds, and cilantro for added flavor and color. Enjoy hot and crunchy!

Notes

*I used Maangchi's bulgogi marinade for the meat.**You may or may not use all the topping ingredients for the fries.