Bulgogi Fries

Prep: 1 hour/+24 hour marinade Cook: 15 minutes Servings: 6-8

Ingredients

  • To make the Bulgogi:
  • 2 cups pineapple juice
  • 1 cup soy sauce 
  • ½ cup sugar 
  • ¼ cup chopped garlic 
  • 2 tablespoons sesame oil 
  • 1 medium yellow onion, sliced
  • 2 pounds thinly sliced sirloin or rib eye steak
  • To add to the Bulgogi:
  • 2 - 8 ounce jars prepared spicy Kimchi
  • 1 tablespoon Japanese togareshi sauce
  • (can substitute spicy mayonnaise or sriracha)
  • Bulgogi Fries:
  • Oil, for frying
  • 2 pounds frozen coated French fries 
  • 3 cups Cheese Sauce, recipe follows
  • Sriracha sauce
  • 2 cups chopped cilantro 
  • ½ white onion, diced 
  • For the Cheese Sauce:
  • 1 cup heavy cream
  • ⅔ cup half-and-half
  • 1 pound Velveeta cheese, diced

Directions

  • To make the Bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add sliced rib eye to bowl or marinade, then cover and let marinate, refrigerated, for 24 hours.
  • Remove meat from the marinade and cook in a sauté pan over high heat in small batches, (with plenty of room around each piece so they do not steam) until until browned and lightly caramelized on each side. Place cooked pieces in a bowl. Once all meat is cooked, cut each piece into very small, thin pieces.
  • Chop kimchi into small pieces if there are some large pieces of cabbage. Add the kimchi, togareshi sauce (kimchi and togareshi can be added to taste) and beef to the pan and sauté for a few minutes. The bulgogi can be stored in the fridge for a day or two and reheated as desired.
  • To make the Bulgogi Fries: Bring oil to 350° F in a deep-fryer. Fry french fries until golden brown. Fries could also be cooked in an oven. Divide French fries into 6-8 servings on plates. Drizzle the desired amount of cheese sauce (1-3 Tbsp.) and sriracha sauce (1-3 tsp.) over fries, place ⅙-⅛ meat mixture on each serving of fries. Drizzle another layer of cheese sauce and sriracha over meat. Finish with 2 tablespoons diced white onions and ¼ cup of cilantro (to taste).
  • To make the Cheese Sauce: Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted.