Korean Bbq Kimchi Fries Recipes

KIMCHI FRIES

Steps:

• Preheat oven to 450 degrees. Cut the potatoes into fries and place on a baking sheet. Toss with the olive oil, Korean chili powder (or paprika), and salt and pepper to taste. Bake for 45 minutes, tossing the fries a couple times during baking to make sure they brown evenly.
• After the fries have been in the oven for 30 minutes, prep your toppings. In a pan over medium heat, cook the bacon until crisp. Remove from the pan with a slotted spoon, and set aside. Add the chopped kimchi to the bacon fat in the pan (if you want to make the dish vegetarian, just use a tablespoon of oil), along with the sliced onion and sugar. Stir-fry until caramelized, 10 minutes.
• In a baking dish or directly on the baking sheet, sprinkle half the cheese over the fries. Spread the kimchi mixture over that, and then top with the last of the cheese. Broil for 1-2 minutes until melted and gooey. Hit it with the scallions and reserved bacon. Serve!

BULGOGI KIMCHI FRIES

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.