Recipe courtesy of Q-Shi

Korean BBQ Kimchi Fries

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  • Level: Intermediate
  • Total: 1 day 1 hr (includes marinating time)
  • Active: 1 hr
  • Yield: 9 servings
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Korean BBQ Beef:

3 pounds thinly sliced beef (top sirloin, strip loin or rib-eye)

2 cups brown sugar

1 cup sliced yellow onions

1 cup soy sauce 

1/2 cup thinly sliced green onions 

1/4 cup finely chopped garlic 

1/4 cup sesame oil 

1/8 cup black pepper 

1/8 cup granulated sugar 

3 tablespoons vegetable oil 

Korean BBQ Beef Kimchi Fries:

5 pounds frozen French fries

16 ounces shredded Colby-Jack cheese 

One 16-ounce jar store-bought kimchi, at room temperature 

Sriracha mayonnaise, for drizzling

Sriracha, for drizzling

1 1/2 cups thinly sliced green onions 


  1. For the BBQ beef: Mix the beef, brown sugar, yellow onions, soy sauce, green onions, garlic, sesame oil, pepper and granulated sugar in a large mixing bowl. Cover and refrigerate for 24 hours.
  2. Heat the vegetable oil in a large skillet or wok over high heat. In three batches, cook the marinated beef until browned and cooked through, keeping the beef moving in the skillet and allowing it to sit undisturbed for no more than 5 to 10 seconds, 4 to 6 minutes.
  3. For the kimchi fries: Fry the French fries according to package instructions until crispy and golden brown. Drain and spread out on a baking sheet. Sprinkle the cheese evenly over the hot fries. Distribute the BBQ beef over the cheese and top with the kimchi. Drizzle over the desired amount of sriracha mayonnaise and sriracha in thin ribbons. Garnish with green onions and serve.