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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!
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
  • ¼ cup kosher salt
  • 4 green onions, sliced into 1 inch pieces (both white and green sections)
  • 1-4 tablespoons Korean chili powder
  • ⅓ cup good quality fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated fresh garlic

FOR THE BULGOGI:

  • 1 ½ pounds lean beef,chicken, or pork, thinly sliced or shaved
  • 2 green onions, chopped (both white and green sections)
  • ½ cup low sodium Tamari or soy sauce
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon sesame seeds
  • 1 tablespoon toasted sesame seed oil
  • ½ teaspoon black pepper

FOR THE SRIRACHA "SPECIAL"SAUCE:

  • ½ cup sour cream
  • ¼ 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.

    Notes

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

    Nutrition

    Calories: 681kcal | Carbohydrates: 40g | Protein: 49g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 10615mg | Potassium: 1889mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1175IU | Vitamin C: 108.7mg | Calcium: 250mg | Iron: 12.2mg