I have a confession…I am not perfect (although J, the Hubs, thinks I am and I’d like to keep it that way). These Bulgogi Kimchi Fries were supposed to published last Tuesday but life got in the way so here I am, a full week later, finally hitting the publish button on this recipe post.
Better late than never, eh? It got me thinking…ever watch Wayne’s World when Wayne and Garth have a flashback and go back in time? Well, for this post to make any sense, we will have to have a flashback to last Tuesday…
doodl-oodl-oo… doodl-oodl-oo… doodl-oodl-oo…
What the funk is going on with New England’s weather? I woke up this morning to a snowfall of 3 inches with a nice shiny layer of ice on top. Did we not get the memo that Spring is here?
That’s a strong possibility and one that makes more sense than snow and ice falling from the sky the second week in April. Honesty, I think I’m more upset that the lovely patches of grass in my backyard are now gone.
Fear is now deeply rooted inside of me that warmer weather may never come to the Northeast. I really don’t even remember what it was like to be sweaty and hot. Another thing, I officially do not have tan lines anymore.
As a native Floridan, I was born with tan lines and I’ve always had them. Not anymore, thanks to New England. Now I’m as pasty white as all those people who I used to see walking around the Orlando theme parks and who I used to make fun of because of their super bright white legs.
Yeah, that’s me now. Karma has found me and decided to teach me a hard, cruel lesson.
Bulgogi Kimchi Fries
Okay, now that I have all that out of my system, let’s get to talking about some Bulgogi Kimchi Fries! I adore kimchi in ways you can’t imagine. I would probably eat kimchi every day, on everything, if I could.
It’s crunchy, tangy, sour, salty, sweet, and devilishly spicy. And, I dare say, it’s pretty healthy (as long as you use a fish sauce with no added sugar or preservatives, like the Red Boat brand). Fermented foods are a wonderful addition to healthy eating plans.
Fermentation preserves the food’s nutrients, improves a person’s digestive system, and provides many different strains of probiotics. I know what you are thinking right now…OMG, are these Bulgogi Kimchi Fries healthy? Can I eat these every day? I say, sure why not!
Note: I am NOT a licensed Nutritionist but I do love me some fries. Please ignore everything I say about these fries or any fries being healthy enough to eat every day.
Making a quick kimchi recipe
My kimchi isn’t the most traditional, but it’s quick and very tasty. I’ve made it with the traditional Napa cabbage and with regular green cabbage. Both make great kimchi and I usually go with whichever is fresher and less expensive at the grocery store.
Mine is also very spicy so the challenge here was making sure this recipe is spicy enough to count but not be hella hot. Start with 1 Tb Korean chili powder, taste a small piece of cabbage, then add more chili powder to make it spicier.
Make some Bulgogi Kimchi Fries next time the crunchy, tangy, sour, salty french fry craving hits!
- FOR THE QUICK KIMCHI:
- 1 large head of Napa or green cabbage chopped into 2-3 inch pieces
- 1/4 cup kosher salt
- 4 green onions sliced into 1 inch pieces (both white and green sections)
- 1-4 Tb Korean chili powder
- 1/3 cup good quality fish sauce
- 1 Tb grated fresh ginger
- 1 Tb grated fresh garlic
- FOR THE BULGOGI:
- 1 1/2 pounds lean beef chicken, or pork, thinly sliced or shaved
- 2 green onions chopped (both white and green sections)
- 1/2 cup low sodium Tamari or soy sauce
- 1 Tb fresh garlic minced
- 1 Tb sesame seeds
- 1 Tb toasted sesame seed oil
- 1/2 tsp black pepper
- FOR THE SRIRACHA "SPECIAL"SAUCE:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 Tb sriracha hot sauce
- FOR THE FRIES:
- 3 large russet potatoes washed and dried
- 2-3 Tb olive oil
- salt to taste
- OPTIONAL TOPPINGS: chopped cilantro sliced green onions, extra Sriracha, and shredded cheese
- FOR THE KIMCHI:
- In a large bowl, mix together chopped cabbage and salt. Cover and set aside for at least 6 hours. After 6 hours, place cabbage in a colander and rinse all the salt off with cold water. Squeeze as much water as possible from the cabbage and place in a large bowl.
- Sprinkle over the cabbage, the sliced green onions, chili powder, fish sauce, ginger, and garlic. Mix all together, cover and place in a dark area for at least 4 days.
- FOR THE BULGOGI:
- In a medium bowl, mix all ingredients thoroughly, including the green onions. Cover and place in refrigerator for at least 2 hours.
- Grill or fry bulgogi with the onions over medium-high heat for about 2-3 minutes on each side, or until thoroughly cooked. Set aside to cool slightly. Once cooled, chop bulgogi meat into bite sized pieces. Set aside.
- FOR THE SRIRACHA "SPECIAL"SAUCE:
- In a small bowl, mix all ingredients until well blended. Cover and set aside.
- FOR THE FRIES:
- Preheat oven to 450. Cut each potato into slices lengthwise and then cut each slice into sticks. Place in a large bowl and toss with the olive oil so each stick is coated. Place potato sticks onto large baking sheet and bake for 15-20 minutes. Flip over and bake for additional 10-15 minutes, or until fries are browned and crispy.
- TO ASSEMBLE:
- Place fries on plate, top with chopped bulgogi, kimchi, Sriracha special sauce, and any of the optional toppings, as desired.
- Get a big fork and dig in!
First things first, these bulgogi kimchi fries look freakin’ amaze-balls delish! TOTALLY making these. And DEFINATELY not sharing!
Second, you are perfect to me as well… just the way you are, procrastination nation and all.
Third, I have my fingers crossed warmer weather finds its way up to your neck of the woods. However, should that not happen, you can ALWAYS come visit me. We can sweat it out, FL style, together. And we can work on your tan. xo
Thanks on first and second. Sounds good to me on third.
Karrie like Cheyanne says our mutual TK Bud, you can visit her in Orlando Metro West or come over to me on the Atlantic! I always have room!!! Shoot fire bring Cheyanne East with ya! I know it is hard being away from Florida. I could not do the NE for no amount of money-honey! If I want a change of season I go to Georgia Mountains where my in-laws have a home (they use seasonally and is brand new!). They also have a tree-house on the land (no really… cute and adorable) we use to stay in. Enough said!!! Keep on cooking girlfriend. See You on TK! Cheryl
Haha. You crack me up Cheryl! I’ve already decided that next winter I am leaving NH and visiting all the bloggers who live in warm weather places. You’ll hear from me later this year, somewhere around November
We have got to try these! Totally love kimchi and always happy to meet a kindred soul (and recipe:) And guess what – just got 12 inches of snow in May… Just the year is a little bit off, haha!