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.
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.
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.
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.
In a small bowl, stir the mayonnaise, chile sauce, shichimi together. Transfer the sauce to a squeeze bottle.