Recipe courtesy of Jae Kim
Show: Heat Seekers
Episode: Heat Seekers
Print
Total:
25 hr 15 min
Prep:
45 min
Inactive:
24 hr
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

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* (See Cook's Note)
  • 1 teaspoon soy sauce
  • 1 tablespoon white vinegar
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
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
Chile Mayonnaise:
  • 1/2 cup prepared mayonnaise
  • 3 tablespoons Thai chile sauce (recommended: Sriracha)
  • 1 teaspoon shichimi*

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.

Chile Mayonnaise: 

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

Cook's Note

* Can be found at specialty Asian markets.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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