Forget Chili Cheese Fries, Make Way Bulgogi Kimchi Fries

If you are not a big fan of chili cheese fries because of their unhealthy and sometimes unappetizing look. You will be pleased to know there is an amazing substitute. You should try making Bulgogi kimchi fries instead. Take my advice on this one, this is a complete meal which can either be shared or consumed solo.

On a side not Bulgogi is a Korean dish consisting of marinated grilled meat. Instead of cooking some chili to slap on some fries, you can used lean cuts of beef significantly cutting down on the unhealthy side of chili cheese fries. Ps, the fries are not fried they are baked so its saved to call them baked fries which sounds a little odd.

Ingredients

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

The garnish

¼ cup chopped kimchi

Shredded cheese, any kind

Sriracha

Kewpie mayonnaise

Cilantro

Directions

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.

Combine all bulgogi ingredients except green onions and sesame seeds in a large mixing bowl; marinate for 10 minutes.

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.

In the same skillet, cook kimchi for 2-3 minutes or until softened. Remove from skillet and set aside.

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!