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.
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!