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Recipe courtesy of Scarlett Smorynski

Bulgogi-Style Steak with Kimchi Slaw and Tempura Fries

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  • Level: Intermediate
  • Total: 3 hr 5 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 40 min
  • Yield: 2 servings
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Bulgogi-Style Steak:

Tempura Fries:

Kimchi Slaw:


  1. 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.
  2. For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
  3. 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.
  4. Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
  5. 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.
  6. 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.
  7. Slice the steak, and then serve with the kimchi slaw and tempura fries.
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