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For the sriracha aioli: Combine the mayonnaise, Lee Kum Kee Sriracha Chili Sauce and 1 tablespoon of Lee Kum Kee Minced Garlic, and store in a squeeze bottle for later.
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For the bulgogi: Combine the onion, Lee Kum Kee Minced Garlic, Lee Kum Kee Coarse Ground Black Pepper, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Seasoned Rice Vinegar, honey, Lee Kum Kee Panda Brand Cooking Soy Sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 6 hours.
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When ready to cook, place a pan over medium-high heat. Drain the marinade and add steak and kimchi to the pan. Cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, about 5 minutes.
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Cook fries according to package directions. Place on a serving platter and season with salt and pepper. Cover with the bulgogi and kimchi mixture. Drizzle with the sriracha aioli and garnish with sliced scallions and black and white sesame seeds. Enjoy!
