Bulgogi Korean Loaded Fries with Kimchi and Gochujang Aioli
1 bag frozen French Fries, cooked according to package directions
Korean Steak (recipe below)
3/4 cup cabbage kimchi, drained and chopped
8 ounces Monterey Jack cheese, shredded
Pico de Gallo (recipe below)
4 scallions, chopped
Gochujang Aioli (recipe below)
Chopped cilantro, for garnish
Lime Wedges, for garnish
1 1/2 pounds Crescent Foods strip steak or ribeye steak
1 ripe bosc pear
1/2 medium red onion
2 cloves garlic, grated with microzester or finely minced
1″ piece fresh ginger, grated with microzester or finely minced
2 tablespoons soy sauce
1 brown sugar
1 tablespoon mirin
1 teaspoon sesame oil
1 tablespoon canola or vegetable oil
Pico de Gallo
3 plum tomatoes, diced
1/2 medium red onion, finely diced
1 jalapeño, seeded and minced
1 lime, juiced
Cilantro, finely chopped
1/3 cup sour cream
1/4 cup mayonnaise
1 1/2 tablespoons gochujang
1/4 teaspoon garlic powder
1/4 teaspoon Kosher salt
Preheat oven to 375°F. Spray an aluminum foil lined baking sheet with nonstick cooking spray.
Alternatively, use a large cast iron skillet. Place French fries in an even layer on pan and top
with Korean steak, kimchi, and cheese. Bake in oven until cheese is fully melted.
Remove from oven and top with pico de gallo, scallions, guacamole, and gochujang aioli.
Garnish with cilantro and lime wedges.
For the Korean Steak
1. Place steak in freezer for about 15 minutes (this will help with slicing the steak thin). Trim excess fat
from steak and very thinly slice.
2. Using the finest side of a grater, grate the pear and onion. Combine with garlic, ginger, soy sauce,
brown sugar, mirin, and sesame oil in a medium mixing bowl. Add thinly sliced steak, cover with
plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours up to overnight.
3. Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Heat canola oil
in wok or large skillet over high heat. Drain meat from marinade and add steak slices to pan in a
single layer and cook, flipping once, until cooked through, about 2-3 minutes.
For the Pico de Gallo
4. Combine tomatoes, red onion, and jalapeño in a small mixing bowl. Add the juice of 1/2 the lime.
5. Finely chop a handful of cilantro leaves and stir into the pico de gallo. Season with a pinch of Kosher
salt. Taste and add the juice of the other 1/2 of lime if desired.
6. Let sit for at least thirty minutes or up to a couple of hours so that the flavors get a chance to meld.
For the Gochujang Aioli
7. Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3
days ahead of time. Use extra gojuchang aioli as you would any condiment, for topping sandwiches,
tacos, and such.