Bulgogi-Style Steak with Kimchi Slaw and Tempura Fries

Total Time:
3 hr 5 min
25 min
2 hr
40 min

2 servings

  • Bulgogi-Style Steak:
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons grated ginger
  • 1 tablespoon fish sauce
  • 2 cloves garlic, minced
  • One 1 1/4-inch-thick boneless New York strip steak (about 1 pound)
  • Canola oil, for brushing
  • Tempura Fries:
  • 2 cups rice flour
  • 1/2 cup all-purpose flour
  • 2 cups soda water
  • Kosher salt
  • 4 russet potatoes, peeled and sliced into 1/4-inch-thick fries
  • Kimchi Slaw:
  • 2 carrots, julienned
  • 2 scallions, thinly sliced on the bias
  • 1/2 small head Napa cabbage, thinly sliced crosswise
  • 1/4 cup agave
  • 1/4 cup rice vinegar
  • 1 to 2 tablespoons gochugaru
  • 1 to 2 tablespoons toasted sesame seeds
  • 1 tablespoon fish sauce
  • 1 teaspoon kosher salt
Watch how to make this recipe.
  • For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.

  • For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.

  • In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.

  • Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.

  • Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.

  • For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.

  • Slice the steak, and then serve with the kimchi slaw and tempura fries.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Cook's Note: Gochugaru is a Korean chile flake that can be found in specialty Asian markets.

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    This recipe is featured in:

    Rachael Ray's Kids Cook-Off