Name: Bulgogi Fries
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT13H15M0.000S
Yield: 4 servings
Ingredients: 1/2 cup sriracha; 1/2 cup mayonnaise; 1/2 small white onion, diced; 2 cloves garlic, minced; 1 teaspoon ground black pepper; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 tablespoons honey; 2 tablespoons soy sauce; 16 ounces flatiron steak, 1/4-inch sliced; 1 cup kimchi, coarsely chopped; 3 russet potatoes; 8 cups canola oil, for frying; Kosher salt and freshly ground black pepper; Sliced scallions, for serving; Black and white sesame seeds, for serving

Directions

For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later.
For the bulgogi: Combine the onion, garlic, black pepper, sesame oil, rice vinegar, honey, soy sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 12 hours and up to 24 hours.
When ready to cook, place a pan over medium-high heat. Add the steak and kimchi and cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, 5 to 7 minutes.
For the fries: Cut the russet potatoes into 1/4-inch shoestring fries using a fry cutter or knife. Soak in water for 30 minutes.
Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F.
In batches, blanch the fries until pale in color but still soft, about 3 minutes; put aside to cool. Heat the oil to 350 degrees F. Drop the blanched fries back in the oil until light golden brown, another 3 minutes. Toss in a bowl with salt and pepper.
For the assembly: Place the fries down first in a serving dish, then cover with the bulgogi and kimchi mixture. Garnish with sliced scallions, the sriracha aioli and black and white sesame seeds.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Crowbar and Grill, Laramie, WY

Bulgogi Fries

Ingredients

Sriracha Aioli:

Bulgogi:

Fries:

Assembly:

Directions

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