Bulgogi Kimchi Fries

Bulgogi Kimchi Fries are an unique and healthy alternative to loaded cheese fries.  Baked homemade fries are topped with bulgogi, kimchi and a special Sriracha sauce.  Recipes for bulgogi and homemade kimchi are included!

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.

What is Kimchi?

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.

This is what makes kimchi so delish:

• 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? It’s that these Bulgogi Kimchi Fries are pretty dang 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.

How to make kimchi

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 tablespoon Korean chili powder, taste a small piece of the cabbage to test the hotness, 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!

Bulgogi Kimchi Fries

Bulgogi Kimchi Fries are an unique and healthy alternative to loaded cheese fries.  Baked homemade fries are topped with bulgogi, kimchi and a special Sriracha sauce.  Recipes for bulgogi and kimchi are included!

5 from 2 votes

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Course: Appetizer/Entree, Side Dish

Cuisine: American, Korean

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 681kcal

Author: Karrie | Tasty Ever After

Ingredients

FOR THE 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 tablespoons Korean chili powder
• 1/3 cup good quality fish sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon 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 tablespoon fresh garlic, minced
• 1 tablespoon sesame seeds
• 1 tablespoon toasted sesame seed oil
• 1/2 teaspoon black pepper

FOR THE SRIRACHA “SPECIAL”SAUCE:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon sriracha hot sauce

FOR THE FRIES:

• 3 large russet potatoes (washed and dried)
• 2-3 tablespoons olive oil
• salt to taste

OPTIONAL TOPPINGS: chopped cilantro, sliced green onions, extra Sriracha, and shredded cheese

US Customary – Metric

Instructions

FOR THE KIMCHI:

• In a large bowl, mix together chopped cabbage and salt. Cover and set aside for at least 6 hours. After the 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 450F/232C. 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.

Recipe Notes & Tips:

• Can use store bought Kimchi for recipe 
• Homemade Kimchi can be stored covered in the refrigerator for up to 1 month

Nutrition Facts

Bulgogi Kimchi Fries

Amount Per Serving

Calories 681 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 10g50%

Cholesterol 126mg42%

Sodium 10615mg442%

Potassium 1889mg54%

Carbohydrates 40g13%

Fiber 11g44%

Sugar 10g11%

Protein 49g98%

Vitamin A 1175IU24%

Vitamin C 108.7mg132%

Calcium 250mg25%

Iron 12.2mg68%

* Percent Daily Values are based on a 2000 calorie diet.

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