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Kimchi Fries
Recipe courtesy Jae Kim, Chi'Lantro
- Total Time:
- 25 hr 15 min
- Prep:
- 45 min |
- Inactive Prep:
- 24 hr |
- Cook:
- 30 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- 12 ounces French fries
- Caramelized Kimchi, recipe follows
- Bulgogi (Korean-style BBQ Beef), recipe follows
- Shredded Cheddar cheese
- Chile mayonnaise, recipe follows
- 1 yellow onion, diced
- Chopped fresh cilantro
- Thai chile sauce (recommended: Sriracha)
- Sesame seeds
- CARAMELIZED KIMCHI:
- 2 tablespoons kimchi, recipe follows
- 2 tablespoons sugar
- 1 teaspoon gochujang*
- 1 teaspoon soy sauce
- 1 tablespoon white vinegar
- * Can be found at specialty Asian markets.
- CHILE MAYONNAISE:
- 1/2 cup prepared mayonnaise
- 3 tablespoons Thai chile sauce (recommended: Sriracha)
- 1 teaspoon shichimi*
- * Can be found at specialty Asian markets.
- BULGOGI (KOREAN-STYLE BBQ BEEF):
- 1 pound thinly sliced beef ribeye
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1/2 teaspoon minced ginger
- 7 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon sesame oil
- KIMCHI:
- 1 to 2 heads salted Napa cabbage, roughly chopped
- Salt
- 1/4 cup julienned daikon radish*
- 1 teaspoon ground go chu ga roo*
- 6 cloves garlic, minced
- 6 teaspoons grated fresh ginger
- 1 teaspoon sugar
- * Can be found at specialty Asian markets.
Directions
Top fresh French fries with a layer of Caramelized Kimchi and Bulgogi. Sprinkle with shredded cheese and squeeze on Chili Mayonnaise. Sprinkle diced onion and cilantro to taste. Top with chili sauce and sesame seeds to taste.
Caramelized Kimchi:
In a small bowl, combine the prepared kimchi with sugar, gochujang, soy sauce, and vinegar. In a small saute pan, caramelize the mixture over medium heat.
Bulgogi:
In a medium bowl, combine the beef, onion, garlic, sugar, ginger, soy sauce, and vinegar, cover and marinate in the refrigerator for 12 to 24 hours. In a medium skillet, brown the ingredients over medium-high heat. Set aside until ready to assemble.
Kimchi:
On a half sheet pan, lay out and heavily salt the cabbage and refrigerate overnight. Rinse cabbage thoroughly and slice into strips. Combine in bowl with daikon, go chu ga roo, garlic, ginger and sugar. Cover and refrigerate overnight.
Chile Mayonnaise:
In a small bowl, stir the mayonnaise, chile sauce, shichimi together. Transfer the sauce to a squeeze bottle.