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.
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.