Bulgogi Style Steak With Kimchi Slaw And Tempura Fries Recipes

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BULGOGI KIMCHI FRIES



Bulgogi Kimchi Fries image

Provided by Food Network

Time P2DT3h30m

Yield 4 servings

Number Of Ingredients 25

2 cups pineapple juice
1 cup soy sauce
1/2 cup sugar
1/4 cup chopped garlic
1/4 cup sesame oil
1 medium yellow onion, sliced
2 pounds sliced rib eye steak
2 heads napa cabbage, chopped
1 cup sea or kosher salt
1 cup rice flour
2 cups Korean chile flakes
1/2 cup chopped garlic
1/4 cup ginger juice
1/4 cup salted fermented shrimp
1/4 cup toasted sesame seeds
2 medium carrots, julienne
2 bunches green onions, julienne
Oil, for frying
2 pounds frozen coated French fries
8 cups Cheese Sauce, recipe follows
1 cup gochujang
1/2 bunch green onions, chopped
3 cups heavy cream
2 cups half-and-half
2 pounds white American cheese, diced

Steps:

  • For the bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes.
  • For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature.
  • Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge.
  • Add Korean chile flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use.
  • For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer.
  • Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions.
  • Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold.

BEEF BULGOGI



Beef Bulgogi image

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Provided by Tenny Sharp

Categories     World Cuisine Recipes     Asian     Korean

Time 1h15m

Yield 4

Number Of Ingredients 8

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

Steps:

  • Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g

BULGOGI FRIES



Bulgogi Fries image

These layered appetizer fries are perfect for your friends and family get-together!

Provided by Food Network

Categories     appetizer

Time 13h15m

Yield 4 servings

Number Of Ingredients 16

1/2 cup sriracha
1/2 cup mayonnaise
1/2 small white onion, diced
2 cloves garlic, minced
1 teaspoon ground black pepper
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
16 ounces flatiron steak, 1/4-inch sliced
1 cup kimchi, coarsely chopped
3 russet potatoes
8 cups canola oil, for frying
Kosher salt and freshly ground black pepper
Sliced scallions, for serving
Black and white sesame seeds, for serving

Steps:

  • For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later.
  • For the bulgogi: Combine the onion, garlic, black pepper, sesame oil, rice vinegar, honey, soy sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 12 hours and up to 24 hours.
  • When ready to cook, place a pan over medium-high heat. Add the steak and kimchi and cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, 5 to 7 minutes.
  • For the fries: Cut the russet potatoes into 1/4-inch shoestring fries using a fry cutter or knife. Soak in water for 30 minutes.
  • Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F.
  • In batches, blanch the fries until pale in color but still soft, about 3 minutes; put aside to cool. Heat the oil to 350 degrees F. Drop the blanched fries back in the oil until light golden brown, another 3 minutes. Toss in a bowl with salt and pepper.
  • For the assembly: Place the fries down first in a serving dish, then cover with the bulgogi and kimchi mixture. Garnish with sliced scallions, the sriracha aioli and black and white sesame seeds.

Q'S SEOUL BULGOGI AND KIMCHI



Q's Seoul Bulgogi and Kimchi image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 all-beef hot dogs
4 New England-style hot dog buns
Butter
1 tablespoon cooking oil
4 tablespoons Q's Bulgogi, recipe follows
4 tablespoons store-bought kimchi, chopped
4 teaspoons Sriracha
1 pound skirt steak (cleaned of all thick fat, leave thin layers of fat)
1/4 cup soy sauce
1/8 cup honey
1/8 cup rice wine vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons minced garlic
2 teaspoons coarse ground black pepper
1/2 teaspoon granulated sugar

Steps:

  • Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes.
  • When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve.
  • Cut the steak into ribbons about 1/4-inch long and thick. Combine the steak with the soy sauce, honey, vinegar, ginger, Sriracha, garlic, pepper and sugar. Mix thoroughly and place in a storage container to marinate in the fridge at least 30 minutes until ready to use.

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