Description
A unique and healthy alternative to loaded cheese fries. Baked fries are topped with bulgogi, kimchi and a special Sriracha sauce. Recipes for bulgogi and kimchi are included!
Ingredients
- FOR THE KIMCHI:
- 1 head Large Napa Or Green Cabbage, Cored And Chopped Into 2-3 Inch Pieces
- ¼ cups Kosher Salt
- 4 Green Onions, Sliced Into 1 Inch Pieces (both White And Green Sections)
- 1 Tablespoon Korean Chili Powder (add More To Make Spicer)
- ⅓ cups Good Quality Fish Sauce
- 1 Tablespoon Grated Fresh Ginger
- 1 Tablespoon Grated Fresh Garlic
- FOR THE BULGOGI:
- 1 pound Lean Beef, Chicken, Or Pork, Thinly Sliced Or Shaved
- ½ cups Low-Sodium Tamari Or Soy Sauce
- 1 Tablespoon Fresh Garlic, Minced
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Toasted Sesame Seed Oil
- ½ teaspoons Black Pepper
- 1 Green Onions, Chopped (both White And Green Sections)
- FOR THE SRIRACHA "SPECIAL"SAUCE:
- ½ cups Sour Cream
- ¼ cups Mayonnaise
- 1 Tablespoon Sriracha Hot Sauce
- FOR THE FRIES:
- 3 Large Russet Potatoes, Washed And Dried
- 2 Tablespoons Olive Oil
- Salt To Taste
- OPTIONAL TOPPINGS: Chopped Cilantro, Sliced Green Onions, Extra Sriracha, And Shredded Cheese
- FOR THE KIMCHI:
- 1 head Large Napa Or Green Cabbage, Cored And Chopped Into 2-3 Inch Pieces
- ¼ cups Kosher Salt
- 4 Green Onions, Sliced Into 1 Inch Pieces (both White And Green Sections)
- 1 Tablespoon Korean Chili Powder (add More To Make Spicer)
- ⅓ cups Good Quality Fish Sauce
- 1 Tablespoon Grated Fresh Ginger
- 1 Tablespoon Grated Fresh Garlic
- FOR THE BULGOGI:
- 1 pound Lean Beef, Chicken, Or Pork, Thinly Sliced Or Shaved
- ½ cups Low-Sodium Tamari Or Soy Sauce
- 1 Tablespoon Fresh Garlic, Minced
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Toasted Sesame Seed Oil
- ½ teaspoons Black Pepper
- 1 Green Onions, Chopped (both White And Green Sections)
- FOR THE SRIRACHA "SPECIAL"SAUCE:
- ½ cups Sour Cream
- ¼ cups Mayonnaise
- 1 Tablespoon Sriracha Hot Sauce
- FOR THE FRIES:
- 3 Large Russet Potatoes, Washed And Dried
- 2 Tablespoons Olive Oil
- Salt To Taste
- OPTIONAL TOPPINGS: Chopped Cilantro, Sliced Green Onions, Extra Sriracha, And Shredded Cheese
Preparation
Note the kimchi requires 4.5 days of marinating time so plan ahead.
For the quick kimchi:
In a large bowl, mix together chopped cabbage and salt. Cover and set aside for at least 6 hours.
After 6 hours, place cabbage in a colander and rinse all the salt off with cold water. Squeeze as much water as possible from the cabbage and place in a large bowl. Sprinkle the sliced green onions, chili powder, fish sauce, ginger and garlic over the cabbage. Mix it together, cover and place in a dark area for at least 4 days.
For the bulgogi:
In a medium bowl, mix all of the bulgogi ingredients. Cover and place in the refrigerator for at least 2 hours.
Grill or fry bulgogi over medium-high heat for about 2-3 minutes on each side, or until thoroughly cooked. Set aside to cool slightly. Once cooled, chop bulgogi meat into bite sized pieces. Set aside.
For the Sriracha “special sauce”:
In a small bowl, mix all ingredients until well blended. Cover and set aside.
For the fries:
Preheat oven to 450 F. Cut each potato into slices lengthwise and then cut each slice into sticks. Place in a large bowl and toss with the olive oil so each stick is coated. Place potato sticks onto a large baking sheet in a single layer and bake for 15-20 minutes. Flip them over and bake for an additional 10-15 minutes, or until fries are browned and crispy.
For the assembly:
Place fries on plate, top with chopped bulgogi, kimchi, Sriracha special sauce, and any of the optional toppings, as desired. Get a big fork and dig in!
