Bulgogi Fries as served at The Crowbar & Grill in Laramie, WY, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Crowbar & Grill

Bulgogi Fries

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  • Level: Intermediate
  • Total: 13 hr 15 min (includes marinating and soaking times)
  • Active: 45 min
  • Yield: 4 servings
These layered appetizer fries are perfect for your friends and family get-together!


Sriracha Aioli:





  1. For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F.
  6. 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.
  7. 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.