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
Let's get Cooking...
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.
Combine all bulgogi ingredients except green onions and sesame seeds in a large mixing bowl; marinate for 10 minutes.
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.
In the same skillet, cook kimchi for 2-3 minutes or until softened. Remove from skillet and set aside.
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!