Bulgogi Kimchi Fries – New Chili Cheese Fries



  • For the potatoes

  • 2 russet potatoes (1 ½ lb)

  • 2 tsp (8 g) sea salt

  • 1 tsp black pepper

  • 2 Tbsp olive oil

  • For the bulgogi

  • 1 Tbsp chopped garlic (approximately 3 cloves)

  • ⅓ cup sliced onion (approximately ½ onion)

  • 2 Tbsp soy sauce

  • 2 Tbsp honey

  • 1 Tbsp mirin

  • 1 Tbsp sesame oil

  • ½ tsp black pepper

  • 8 oz ribeye, thinly-sliced

  • 2 green onions, cut in 1 ½-inch long pieces

  • 1 tsp sesame seeds

  • For the topping

  • ¼ cup chopped kimchi

  • Shredded cheese, any kind

  • Sriracha

  • Kewpie mayonnaise

  • Cilantro


  1. Preheat oven to 450°F / 230°C. Cut potatoes into ½-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!


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