Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    make the bulgogi

In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.

Step 2    make the bulgogi

Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.

Step 3    prepare the toppings

In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.

Step 4    prepare the toppings

In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.

Step 5    prepare the toppings

Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.

Suggested Pairing

Kimchi can be brutal to pair with wine—its acidity and heat will overwhelm a wine’s flavors. But beer, like a zippy pilsner, can hold its own. Try Avery’s Joe’s Pilsner or Oskar Blues’s Mama’s Little Yella Pils, both from Colorado and sold in cans.

You May Like

Aggregate Rating value: 4

Review Count: 5389

Worst Rating: 0

Best Rating: 5