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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 1/2 pounds)
  • 2 teaspoons (8 grams sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • For the bulgogi
  • 1 tablespoon chopped garlic (approximately 3 cloves)
  • 1/3 cup sliced onion (approximately 1/2 onion)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • 8 ounces ribeye, thinly-sliced
  • 2 green onions, cut in 1 1/2-inch long pieces
  • 1 teaspoon sesame seeds
  • For the topping
  • 1/4 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 1/2-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!