Bulgogi Kimchi Fries are the new way you’re going to have french fries! These crispy golden delicious french fries are topped with two iconic Korean dishes with toppings that bring it all together to make the perfect Asian fusion dish.
French fries are my love language and then you throw two of my favorite Korean dishes to the mix and your girl is in heaven! Yes, here I am with another Asian fusion recipe that is an ode to one of my favorite Korean restaurants that introduced me to Bulgogi Kimchi Fries.
What is Bulgogi? Bulgogi is one of Korea’s most popular beef dishes. It’s marinated in a sweet and savory sauce and then stir fried or grilled to perfection.
What is Kimchi? Kimchi is probably the most popular Korean side dish. It is fermented vegetables such as napa cabbage and Korean radish. It’s salty, sour, and sometimes spicy.
If you’ve never had either of these dishes, I highly recommend getting Korean takeout next time you have a craving for Asian food. You won’t regret it!
Now let’s focus on these Bulgogi Kimchi Fries. Much like my Spicy Garlic Linguine recipe, these ingredients all work so so so well together. When Asian fusion is done right it’s done right, and these fries do not disappoint.
You get hit with all the flavor combos from the bulgogi all the way down to the toppings you use.
Here are a few tips and tricks to ensure you get the best Bulgogi Kimchi Fries:
- Put your steak in the freezer for about 20-25 minutes before slicing. This will make getting super thin slices much easier. Don’t forget to slice against the grain!
- If you don’t want to slice your own steak you can buy shaved steak. It works just as well. You could even see if the butcher will shave your steak for you.
- If you don’t want to make french fries from scratch, frozen fries work as well. Just follow instructions on the package.
- If you can’t find Asian pears and don’t want to use honey, you can use regular pears or apples that are sweet (gala, honeycrisp, and etc).
- Toppings! The toppings are oh so important. You have a solid base of fries, bulgogi, and kimchi, and then you add whatever toppings you want. I personally thinking mayo and sriracha are non-negotiable but you do you. Oh, and if you don’t make your own mayo, get Japanese mayo. Trust me.
Now, go make the best loaded fries ever. Be sure to tag me on Instagram if you make this recipe!
Bulgogi Kimchi Fries
Bulgogi & Kimchi
- 8 oz thinly sliced ribeye or any cut of beef
- ½ medium onion thinly sliced
- 3-4 garlic cloves minced
- ¼ cup grated Asian pear or 2 tbsp honey
- 2 tbsp coconut aminos or soy sauce or tamari
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp ground black pepper
- avocado oil
- 1 tsp sesame seeds
- ½ cup kimchi roughly chopped
- basic mayo
- chopped cilantro
- sliced green onions
- shredded cheese
Scrub potatoes clean or peel the skin off. I keep the skin on.
Cut into 1/4 inch thick french fries. Add to a bowl with cold water and let sit for at least 30 minutes.
Preheat oven to 375F. Line baking sheet (might need two) with parchment paper.
Remove potatoes from water, pay dry (make sure they are really dry), and then toss in avocado oil and season with kosher salt.
Add potatoes to baking sheet in a single layer making sure not to overcrowd the potatoes.
Roast for 20 minutes then toss the potatoes. Turn the oven up to 425F and roast for an additional 15-20 minutes or until french fries are crispy and golden brown.
Air Fryer Method: place potatoes in air fryer basket and cook at 400F for 22 minutes shaking halfway through.
Bulgogi & Kimchi
In a bowl, add in the sliced ribeye, sliced onions, minced garlic, grated Asian pear, coconut aminos, rice wine vinegar, sesame oil, and ground black pepper.
Mix until everything is coated. Cover the bowl and marinate for 10-20 minutes in the refrigerator.
Preheat a cast iron skillet over medium heat. Once heated add in about 1 tbsp of avocado oil.
Add in the marinated bulgogi and cook for 5-7 minutes or until the liquid has mostly evaporated and the meat is cooked through to your liking.
Stir in the sesame seeds then remove the bulgogi and set aside.
In the same skillet, add more oil if you need to, and then add the chopped kimchi. Cook for about 2-3 minutes or until heated through. Remove from skillet and set aside.
Assemble when french fries are done: fries, bulgogi, kimchi, and toppings of your choice. I like shredded cheese, mayo, sriracha, furikake, and chopped cilantro.