Crescent Foods Recipes Home Meat Delivery

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)
  • Guacamole
  • Chopped cilantro, for garnish
  • Lime Wedges, for garnish


Korean Steak

  • 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

Gochujang Aioli

  • 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.

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