Recipe courtesy of Crowbar & Grill
Bulgogi Fries
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1204
- Total Fat
- 102
- Saturated Fat
- 13
- Carbohydrates
- 49
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 29
- Cholesterol
- 88
- Sodium
- 1558
- Total: 13 hr 15 min (includes marinating and soaking times)
- Active: 45 min
Ingredients
Sriracha Aioli:
1/2 cup sriracha
1/2 cup mayonnaise
Bulgogi:
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
Fries:
3 russet potatoes
8 cups canola oil, for frying
Kosher salt and freshly ground black pepper
Assembly:
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.