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Bulgogi Kimchi Fries

Seonkyoung Longest

Guilty pleasures collide in this incredible East meets West hybrid.



  • For the potatoes
  • 2 russet potatoes (1 ½ lb)
  • 2 tsp (8 g) sea salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • For the bulgogi
  • 1 Tbsp chopped garlic (approximately 3 cloves)
  • ⅓ cup sliced onion (approximately ½ onion)
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 Tbsp mirin
  • 1 Tbsp sesame oil
  • ½ tsp black pepper
  • 8 oz ribeye, thinly-sliced
  • 2 green onions, cut in 1 ½-inch long pieces
  • 1 tsp sesame seeds
  • For the topping
  • ¼ cup chopped kimchi
  • Shredded cheese, any kind
  • Sriracha
  • Kewpie mayonnaise
  • Cilantro

Let's get Cooking...

  1. Preheat oven to 450°F / 230°C. Cut potatoes into ½-inch matchsticks. Place on a baking pan lined with parchment paper and toss with salt, pepper and olive oil. Spread out potatoes evenly and bake for 35-40 minutes or until golden brown and fully cooked.
  2. Combine all bulgogi ingredients except green onions and sesame seeds in a large mixing bowl; marinate for 10 minutes.
  3. Heat a large skillet over high heat; add marinated bulgogi and cook until all moisture evaporates, 8-10 minutes. Add green onions and sesame seeds and stir. Remove from skillet and set aside.
  4. In the same skillet, cook kimchi for 2-3 minutes or until softened. Remove from skillet and set aside.
  5. To assemble: In a serving bowl, place fries on bottom and top with bulgogi then kimchi. Sprinkle shredded cheese, drizzle with Sriracha and kewpie mayo. Top with cilantro and serve immediately. Enjoy!