I have a confession…I am not perfect (although J, the Hubs, thinks I am and I’d like to keep it that way).  These Bulgogi Kimchi Fries were supposed to published last Tuesday but life got in the way so here I am, a full week later, finally hitting the publish button on this recipe post.  Better late than never, eh?  It got me thinking…ever watch Wayne’s World when Wayne and Garth have a flashback and go back in time?  Well, for this post to make any sense, we will have to have a flashback to last Tuesday…

doodl-oodl-oo… doodl-oodl-oo… doodl-oodl-oo…

What the funk is going on with New England’s weather?  I woke up this morning to a snowfall of 3 inches with a nice shiny layer of ice on top.  Did we not get the memo that Spring is here?  Maybe the memo was emailed and we missed since it’s in our spam account because we still have AOL email service.  That’s a strong possibility and one that makes more sense than snow and ice falling from the sky the second week in April.  Honesty, I think I’m more upset that the lovely patches of grass in my backyard are now gone.  Disappeared.  Fear is now deeply rooted inside of me that warmer weather may never come to the Northeast.  I really do not even remember what it was like to be sweaty and hot.  Another thing, I officially do not have tan lines anymore.  As a native Floridan, I was born with tan lines and I’ve always had them.  Not anymore, thanks to New England.  Now I’m as pasty white as all those people who I used to see walking around the Orlando theme parks and who I used to make fun of because of their super bright white legs.  Yeah, that’s me now.  Karma has found me and decided to teach me a hard, cruel lesson.

Okay, now that I have all that out of my system, let’s get to talking about some Bulgogi Kimchi Fries!  I adore kimchi in ways you can’t imagine.  I would probably eat kimchi every day, on everything, if I could.  It’s crunchy, tangy, sour, salty, sweet, and devilishly spicy.  And, I dare say, it’s pretty healthy (as long as you use a fish sauce with no added sugar or preservatives, like the Red Boat brand).  Fermented foods are a wonderful addition to healthy eating plans.  Fermentation preserves the food’s nutrients, improves a person’s digestive system, and provides many different strains of probiotics.  I know what you are thinking right now…OMG, are these Bulgogi Kimchi Fries healthy?  Can I eat these every day?  I say, sure why not!

Note:  I am NOT a licensed Nutritionist but I do love me some fries.  Please ignore everything I say about these fries or any fries being healthy enough to eat every day.

I hate to admit this but this recipe was especially hard for me to write down because I didn’t have any specific measurements for the ingredients.  Unfortunately, it’s rare that I measure spices and ingredients when I’m cooking.  Baking yes, but with cooking, I know what I like and I just throw stuff together, tasting and adjusting as I cook.  I’ve been making bulgogi and kimchi for as long as I can remember and I’ve never measured anything out.  My bad!  My kimchi isn’t the most traditional but it’s quick and (I think) very tasty.  I’ve made it with the traditional Napa cabbage and with regular green cabbage.  Both make great kimchi so use whichever is fresher and less expensive at the grocery store.  Mine is also very spicy so the challenge here was making sure this recipe is spicy enough to count but not be hella hot.  Start with 1 Tb Korean chili powder, taste a small piece of cabbage, then add more chili powder to make it spicier.

Make some Bulgogi Kimchi Fries next time the crunchy, tangy, sour, salty french fry craving hits!

5.0 from 1 reviews

Bulgogi Kimchi Fries

 

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Cook time

35 mins

Total time

35 mins

 

Author: Tasty Ever After

Serves: 4 servings

Ingredients

• FOR THE QUICK KIMCHI:
• 1 large head of Napa or green cabbage, chopped into 2-3 inch pieces
• ¼ cup kosher salt
• 4 green onions, sliced into 1 inch pieces (both white and green sections)
• 1-4 Tb Korean chili powder
• â…“ cup good quality fish sauce
• 1 Tb grated fresh ginger
• 1 Tb grated fresh garlic
• FOR THE BULGOGI:
• 1½ pounds lean beef, chicken, or pork, thinly sliced or shaved
• 2 green onions, chopped (both white and green sections)
• ½ cup low sodium Tamari or soy sauce
• 1 Tb fresh garlic, minced
• 1 Tb sesame seeds
• 1 Tb toasted sesame seed oil
• ½ tsp black pepper
• FOR THE SRIRACHA "SPECIAL"SAUCE:
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 Tb sriracha hot sauce
• FOR THE FRIES:
• 3 large russet potatoes, washed and dried
• 2-3 Tb olive oil
• salt to taste
• OPTIONAL TOPPINGS: chopped cilantro, sliced green onions, extra Sriracha, and shredded cheese

Instructions

1. FOR THE KIMCHI:
2. 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.
3. Sprinkle over the cabbage, the sliced green onions, chili powder, fish sauce, ginger, and garlic. Mix all together, cover and place in a dark area for at least 4 days.
4. FOR THE BULGOGI:
5. In a medium bowl, mix all ingredients thoroughly, including the green onions. Cover and place in refrigerator for at least 2 hours.
6. Grill or fry bulgogi with the onions 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.
7. FOR THE SRIRACHA "SPECIAL"SAUCE:
8. In a small bowl, mix all ingredients until well blended. Cover and set aside.
9. FOR THE FRIES:
10. Preheat oven to 450. 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 large baking sheet and bake for 15-20 minutes. Flip over and bake for additional 10-15 minutes, or until fries are browned and crispy.
11. TO ASSEMBLE:
12. Place fries on plate, top with chopped bulgogi, kimchi, Sriracha special sauce, and any of the optional toppings, as desired.
13. Get a big fork and dig in!

3.2.2929

 

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