KimChi Fries

It all started when We got in line for a local food truck named Chi'lantro at a Korean food festival! The line was long,we were hungry and the food the people were carrying looked and smelled delicious. Irony is that this man comes up and closes this stall a couple people in front of me saying they ran out of ingredients!! Noooo noooooo.....
The most popular item on the menu was Kimchi fries and OMG did they look good! kind of a Korean version of In-N-Outs animal fries. I decided to try making them my self.

I have made this recipe many times now and have tweaked it a little bit to make it less spicy for my kids.
I realize I'm posting a complicated recipe for my first post but let me assure you its worth it!!

Let me know what you think!
Adapted from cookingchanneltv

Kimchi fries- YUM YUM YUM

Kimchi Fries 
Makes 4 servings

INGREDIENTS

• 12 ounces Prepared fries
• Shredded Cheddar cheese
• 1 yellow onion, diced
• Chopped fresh cilantro 
• Thai chile sauce (recommended: Sriracha)
• Sesame seeds
• Caramelized Kimchi (recipe follows)
• Bulgogi Or Korean-style BBQ Beef  (recipe follows)
• Chile mayonnaise, (recipe follows)
• CARAMELIZED KIMCHI:

• 2 tablespoons kimchi, recipe follows
• 2 tablespoons sugar
• 1 teaspoon soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon gochujang*
• 
  
• CHILE MAYONNAISE:

• 1/4 cup prepared mayonnaise
• 1 tablespoons Thai Chilli sauce (recommended: Sriracha)

• 
  
• 
  

Bulgogi (KOREAN-STYLE BBQ BEEF):

• 1 pound thinly sliced beef ribeye
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons sugar

• 1/2 teaspoon minced ginger
• 7 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon sesame oil

KIMCHI:

• 1 heads salted Napa Cabbage, roughly chopped
• Salt
• 1/4 cup julienned daikon Radish*
• 1 teaspoon ground go chu ga roo*

• 6 cloves garlic, minced
• 6 teaspoons grated fresh ginger
• 1 teaspoon sugar

* Can be found at specialty Asian markets.

Gochugaru

chili sauce

Gochujang

DIRECTIONS

Top fresh French fries with a layer of Caramelized Kimchi and Bulgogi. Sprinkle with shredded cheese and squeeze on Chili Mayonnaise. Sprinkle diced onion and cilantro to taste. Top with Chili sauce and sesame seeds to taste.

Caramelized Kimchi 
Combine the prepared kimchi with sugar, gochujang, soy sauce, and vinegar. In a small saute pan,Caramelize the mixture over medium heat.

Bulgogi: 
Combine the beef, onion, garlic, sugar, ginger, Soy sauce, and vinegar, cover and marinate in the refrigerator for 12 to 24 hours. In a medium skillet, brown the ingredients over medium-high heat. Set aside until ready to assemble.

Kimchi: 
On a half sheet pan, lay out and heavily salt the cabbage and refrigerate overnight. Rinse cabbage thoroughly and slice into strips. Combine in bowl with Daikon, go chu ga roo, garlic, ginger and sugar. Cover and refrigerate overnight.

Chile Mayonnaise: 
In a small bowl, stir the mayonnaise, chile sauce together. Transfer the sauce to a squeeze bottle.


I went to a Korean grocery store and hunted for the ingredients. The people at the store helped me picked these gochugaru and gochujang. Not very expensive.
I think the gochugaru (pepper powder) can be substituted with regular red peppers. Gochujang is like a red pepper paste. There are some recipes for home made gochujang but I would recommend substituting with a mixture of chili sauce and red pepper powder.

Thanks for reading!!