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Recipe Loaded Bulgogi Fries

Loaded Bulgogi Fries

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    390 mins

  • Cooking

    25 mins

Recipe Video Fusion Beef Lunch Dinner Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1 lb. ribeye, thinly sliced
  • 1 cup kimchi, drained, coarsely chopped
  • 1 (32 oz.) bag frozen French fries
  • sliced scallions, for garnish
  • black and white sesame seeds, for garnish

Marinade

  • 1/2 small white onion, diced
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Coarse Ground Black Pepper
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce

Seasoning

  • kosher salt and freshly ground black pepper, to taste

Sauce Mix

  • 1/2 cup mayonnaise
  • 1/2 cup Lee Kum Kee Sriracha Chili Sauce
  • 1 Tbsp. Lee Kum Kee Minced Garlic

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Garlic

Other Specialty Sauces

Minced Garlic
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Coarse Ground Black Pepper 1.1 oz (30 g), Bottle

Spices

Coarse Ground Black Pepper
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. https://www.youtube.com/embed/WBSwrK473KU
  2. 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.
  3. 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. 
  4. 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.
  5. 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!

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