It's lunch time and we dish out to you, a Korean BBQ Beef & Kimchi Cheddar Fries Plate
This dish is a perfect fusion of Korean BBQ flavors and comfort food, with crispy fries topped with savory bulgogi beef, tangy kimchi slaw, and a spicy gochujang mayo drizzle.
A crispy, cheesy, and bold plate that’s sure to satisfy.
Ingredients:
For the Korean BBQ Beef:
• 1 lb thin-sliced beef (preferably sirloin or rib-eye)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds
For the Cheddar Fries:
• 4 cups frozen fries (or homemade fries)
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
For the Kimchi Slaw:
• 1 cup kimchi, finely chopped
• 1 cup shredded cabbage
• 1/4 cup grated carrots
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon gochujang
• 1 tablespoon mayonnaise
For the Gochujang Garlic Mayo:
• 2 tablespoons mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon garlic, minced
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
Instructions:
1. Prepare the Korean BBQ Beef:
• In a bowl, combine the soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, garlic, and ginger to make the marinade.
• Add the thin-sliced beef to the marinade and toss to coat. Let it marinate for at least 20-30 minutes, preferably an hour.
• Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes until browned and cooked through. Remove from heat and set aside.
2. Make the Cheddar Fries:
• Preheat the oven according to the instructions on the frozen fries package (usually 425°F/220°C).
• Spread the fries in a single layer on a baking sheet and bake until crispy and golden, about 25-30 minutes, flipping halfway through.
• Once the fries are done, sprinkle the shredded cheddar cheese over the fries and return to the oven for 2-3 minutes until melted.
3. Prepare the Kimchi Slaw:
• In a bowl, combine the chopped kimchi, shredded cabbage, grated carrots, rice vinegar, sesame oil, gochujang, and mayonnaise. Toss well until evenly coated. Set aside.
4. Make the Gochujang Garlic Mayo:
• In a small bowl, whisk together the mayonnaise, gochujang, minced garlic, rice vinegar, and sesame oil. Adjust the amount of gochujang based on desired spiciness.
5. Assemble the Plate:
• Place a generous portion of the cheesy fries on each plate.
• Top with a heap of the Korean BBQ bulgogi beef.
• Add a scoop of kimchi slaw on top of the beef.
• Drizzle with the gochujang garlic mayo for that final spicy kick.
• Sprinkle sesame seeds on top for extra crunch and flavor.
6. Serve & Enjoy!
• Serve immediately while the fries are hot and crispy, with the beef and slaw adding the perfect complement.
Servings: 4
Total Calories (for the entire recipe): ~2700 calories
Calories per Serving: ~675 calories
Enjoy your Korean BBQ Beef & Kimchi Cheddar Fries Plate!
A delicious combination of crispy, cheesy, spicy, and savory flavors in every bite!
