- 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
- Kosher salt
- 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
- 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.
- 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.
- 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
- Combine tomatoes, red onion, and jalapeño in a small mixing bowl. Add the juice of 1/2 the lime.
- 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.
- 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
- 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.