Bulgogi Kimchi Fries Recipes

Steps:

• For 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 rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes.
• For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature.
• Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge.
• Add Korean chile flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use.
• For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer.
• Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions.
• Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold.

Steps:

• For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.
• For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
• In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.
• Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
• Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
• For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.
• Slice the steak, and then serve with the kimchi slaw and tempura fries.

Steps:

• For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later.
• For the bulgogi: Combine the onion, garlic, black pepper, sesame oil, rice vinegar, honey, soy sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 12 hours and up to 24 hours.
• When ready to cook, place a pan over medium-high heat. Add the steak and kimchi and cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, 5 to 7 minutes.
• For the fries: Cut the russet potatoes into 1/4-inch shoestring fries using a fry cutter or knife. Soak in water for 30 minutes.
• Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F.
• In batches, blanch the fries until pale in color but still soft, about 3 minutes; put aside to cool. Heat the oil to 350 degrees F. Drop the blanched fries back in the oil until light golden brown, another 3 minutes. Toss in a bowl with salt and pepper.
• For the assembly: Place the fries down first in a serving dish, then cover with the bulgogi and kimchi mixture. Garnish with sliced scallions, the sriracha aioli and black and white sesame seeds.

Steps:

• BULGOGI: In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight. Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry. TOPPINGS: In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes. In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha. Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.