What are the main ingredients in Bulgogi Kimchi Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Bulgogi Kimchi Fries?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Bulgogi Kimchi Fries?

SNAPPY GREEN BEANS: Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid, and set aside to keep warm until serving. CHEESY FRIES: When the fries are cooked, sprinkle over the grated mozzarella and return to the oven for 3-4 minutes until melted and golden. Loosen the Kewpie mayo by gradually adding water in 5ml increments until drizzling consistency. CRISP THE SKINNY FRIES: When the water is boiling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on some paper towel, keeping the pot of water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crispy, gently turning at least twice. A DINNERTIME BULGOGI BOOGIE!: Pile up some oozy, cheesy fries. Top with the green beans and smother in the bulgogi beef and sauce. Cover in spoonfuls of kimchi, drizzles of mayo, and spatters sriracha (all to taste). Garnish with the fresh, chopped coriander. Simply delicious! BULGOGI MARINADE & CHIP PREP: Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season to taste. Add in the beef strips, toss to coat, and set aside to marinate. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. COOK YOUR BULGOGI: When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the beef strips, reserving the remaining marinade in the bowl for making the sauce. Fry for 4-5 minutes until browned and cooked medium-rare, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and pour in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and add in the cooked beef strips. Toss to coat in sauce and set aside for serving.

What should be prepared from my kitchen to make Bulgogi Kimchi Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Bulgogi Kimchi Fries

Bulgogi is an iconic Korean dish of tender, marinated beef strips in a sticky BBQ sauce. In this street food favourite, it’s served atop crispy potato fries, oozing with melted cheese. Kimchi, sriracha, and snappy green beans bring it all together for an Asian fusion flavour burst!

Bulgogi Kimchi Fries

with marinated beef strips, grated mozzarella & kewpie mayo

Hands on Time: 25 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Strips
Fresh Coriander
Garlic Clove
Grated Mozzarella
Green Beans
Kewpie Mayo
Kimchi
Onion
Potato
Sriracha
Sugar
Teriyaki Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BULGOGI MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season to taste. Add in the beef strips, toss to coat, and set aside to marinate. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
CRISP THE SKINNY FRIES
When the water is boiling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on some paper towel, keeping the pot of water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crispy, gently turning at least twice.
SNAPPY GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid, and set aside to keep warm until serving.
COOK YOUR BULGOGI
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the beef strips, reserving the remaining marinade in the bowl for making the sauce. Fry for 3-4 minutes until browned and cooked medium-rare, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and pour in the reserved marinade. Simmer for 3-4 minutes until reduced and sticky. Remove the pan from the heat and add in the cooked beef strips. Toss to coat in sauce and set aside for serving.
CHEESY FRIES
When the fries are cooked, sprinkle over the grated mozzarella and return to the oven for 3-4 minutes until melted and golden. Loosen the Kewpie mayo by gradually adding water in 5ml increments until drizzling consistency.
A DINNERTIME BULGOGI BOOGIE!
Pile up some oozy, cheesy fries. Top with the green beans and smother in the bulgogi beef and sauce. Cover in spoonfuls of kimchi, drizzles of mayo, and spatters sriracha (all to taste). Garnish with the fresh, chopped coriander. Simply delicious!

Teriyaki Sauce - 45ml
Sugar - 15ml
Onion - 1
Garlic Clove - 1
Free-Range Beef Strips - 150g
Potato - 200g
Green Beans - 100g
Grated Mozzarella - 50g
Kewpie Mayo - 30ml
Kimchi - 25g
Sriracha - 15ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

BULGOGI MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season to taste. Add in the beef strips, toss to coat, and set aside to marinate. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
CRISP THE SKINNY FRIES
When the water is boiling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on some paper towel, keeping the pot of water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crispy, gently turning at least twice.
SNAPPY GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid, and set aside to keep warm until serving.
COOK YOUR BULGOGI
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the beef strips, reserving the remaining marinade in the bowl for making the sauce. Fry for 4-5 minutes until browned and cooked medium-rare, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and pour in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and add in the cooked beef strips. Toss to coat in sauce and set aside for serving.
CHEESY FRIES
When the fries are cooked, sprinkle over the grated mozzarella and return to the oven for 3-4 minutes until melted and golden. Loosen the Kewpie mayo by gradually adding water in 5ml increments until drizzling consistency.
A DINNERTIME BULGOGI BOOGIE!
Pile up some oozy, cheesy fries. Top with the green beans and smother in the bulgogi beef and sauce. Cover in spoonfuls of kimchi, drizzles of mayo, and spatters sriracha (all to taste). Garnish with the fresh, chopped coriander. Simply delicious!

Teriyaki Sauce - 80ml
Sugar - 30ml
Onion - 1
Garlic Clove - 2
Free-Range Beef Strips - 300g
Potato - 400g
Green Beans - 200g
Grated Mozzarella - 100g
Kewpie Mayo - 60ml
Kimchi - 50g
Sriracha - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

BULGOGI MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season to taste. Add in the beef strips, toss to coat, and set aside to marinate. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
CRISP THE SKINNY FRIES
When the water is boiling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on some paper towel, keeping the pot of water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crispy, gently turning at least twice.
SNAPPY GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid, and set aside to keep warm until serving.
COOK YOUR BULGOGI
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the beef strips, reserving the remaining marinade in the bowl for making the sauce. Fry for 4-5 minutes until browned and cooked medium-rare, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and pour in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and add in the cooked beef strips. Toss to coat in sauce and set aside for serving.
CHEESY FRIES
When the fries are cooked, sprinkle over the grated mozzarella and return to the oven for 3-4 minutes until melted and golden. Loosen the Kewpie mayo by gradually adding water in 5ml increments until drizzling consistency.
A DINNERTIME BULGOGI BOOGIE!
Pile up some oozy, cheesy fries. Top with the green beans and smother in the bulgogi beef and sauce. Cover in spoonfuls of kimchi, drizzles of mayo, and spatters sriracha (all to taste). Garnish with the fresh, chopped coriander. Simply delicious!

Teriyaki Sauce - 80ml
Sugar - 30ml
Onion - 1
Garlic Clove - 2
Free-Range Beef Strips - 300g
Potato - 400g
Green Beans - 200g
Grated Mozzarella - 100g
Kewpie Mayo - 60ml
Kimchi - 50g
Sriracha - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

BULGOGI MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil a full kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a large bowl. Whisk together until the sugar dissolves and season to taste. Add in the beef strips, toss to coat, and set aside to marinate. Place a large pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
CRISP THE SKINNY FRIES
When the water is boiling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on some paper towel, keeping the pot of water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crispy, gently turning at least twice.
SNAPPY GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 3-4 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid, and set aside to keep warm until serving.
COOK YOUR BULGOGI
When the fries have 15 minutes remaining, place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the beef strips, reserving the remaining marinade in the bowl for making the sauce. Fry for 5-6 minutes until browned and cooked medium-rare, shifting regularly. You may need to do this step in batches. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and pour in the reserved marinade. Simmer for 5-7 minutes until reduced and sticky. Remove the pan from the heat and add in the beef strips. Toss to coat in sauce and set aside for serving.
CHEESY FRIES
When the fries are cooked, sprinkle over the grated mozzarella and return to the oven for 3-4 minutes until melted and golden. Loosen the Kewpie mayo by gradually adding water in 5ml increments until drizzling consistency.
A DINNERTIME BULGOGI BOOGIE!
Pile up some oozy, cheesy fries. Top with the green beans and smother in the bulgogi beef and sauce. Cover in spoonfuls of kimchi, drizzles of mayo, and spatters sriracha (all to taste). Garnish with the fresh, chopped coriander. Simply delicious!