Bulgogi Kimchi Fries Recipe

Name: Bulgogi Kimchi Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Large Napa Or Green Cabbage, Cored And Chopped Into 2-3 Inch Pieces; 1/4 cups Kosher Salt; 4 Green Onions, Sliced Into 1 Inch Pieces (both White And Green Sections); 1 Tablespoon Korean Chili Powder (add More To Make Spicer); ⅓ cups Good Quality Fish Sauce; 1 Tablespoon Grated Fresh Ginger; 1 Tablespoon Grated Fresh Garlic; 1 pound Lean Beef, Chicken, Or Pork, Thinly Sliced Or Shaved; 1/2 cups Low-Sodium Tamari Or Soy Sauce; 1 Tablespoon Fresh Garlic, Minced; 1 Tablespoon Sesame Seeds; 1 Tablespoon Toasted Sesame Seed Oil; 1/2 teaspoons Black Pepper; 1 Green Onions, Chopped (both White And Green Sections); 1/2 cups Sour Cream; 1/4 cups Mayonnaise; 1 Tablespoon Sriracha Hot Sauce; 3 Large Russet Potatoes, Washed And Dried; 2 Tablespoons Olive Oil; Salt To Taste; OPTIONAL TOPPINGS: Chopped Cilantro, Sliced Green Onions, Extra Sriracha, And Shredded Cheese

Servings: persons

1 head Large Napa Or Green Cabbage, Cored And Chopped Into 2-3 Inch Pieces
1/4 cups Kosher Salt
4 Green Onions, Sliced Into 1 Inch Pieces (both White And Green Sections)
1 Tablespoon Korean Chili Powder (add More To Make Spicer)
⅓ cups Good Quality Fish Sauce
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Grated Fresh Garlic
1 pound Lean Beef, Chicken, Or Pork, Thinly Sliced Or Shaved
1/2 cups Low-Sodium Tamari Or Soy Sauce
1 Tablespoon Fresh Garlic, Minced
1 Tablespoon Sesame Seeds
1 Tablespoon Toasted Sesame Seed Oil
1/2 teaspoons Black Pepper
1 Green Onions, Chopped (both White And Green Sections)
1/2 cups Sour Cream
1/4 cups Mayonnaise
1 Tablespoon Sriracha Hot Sauce
3 Large Russet Potatoes, Washed And Dried
2 Tablespoons Olive Oil
Salt To Taste
OPTIONAL TOPPINGS: Chopped Cilantro, Sliced Green Onions, Extra Sriracha, And Shredded Cheese

1
Note the kimchi requires 4.5 days of marinating time so plan ahead.
2
For the quick kimchi: In a large bowl, mix together chopped cabbage and salt.
3
Cover and set aside for at least 6 hours.
4
After 6 hours, place cabbage in a colander and rinse all the salt off with cold water.
5
Squeeze as much water as possible from the cabbage and place in a large bowl.
6
Sprinkle the sliced green onions, chili powder, fish sauce, ginger and garlic over the cabbage.
7
Mix it together, cover and place in a dark area for at least 4 days.
8
For the bulgogi: In a medium bowl, mix all of the bulgogi ingredients.
9
Cover and place in the refrigerator for at least 2 hours.
10
Grill or fry bulgogi over medium-high heat for about 2-3 minutes on each side, or until thoroughly cooked.
11
Set aside to cool slightly.
12
Once cooled, chop bulgogi meat into bite sized pieces.
13
Set aside.
14
For the Sriracha special sauce: In a small bowl, mix all ingredients until well blended.
15
Cover and set aside.
16
For the fries: Preheat oven to 450 F. Cut each potato into slices lengthwise and then cut each slice into sticks.
17
Place in a large bowl and toss with the olive oil so each stick is coated.
18
Place potato sticks onto a large baking sheet in a single layer and bake for 15-20 minutes.
19
Flip them over and bake for an additional 10-15 minutes, or until fries are browned and crispy.
20
For the assembly: Place fries on plate, top with chopped bulgogi, kimchi, Sriracha special sauce, and any of the optional toppings, as desired.
21
Get a big fork and dig in!

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 head Large Napa Or Green Cabbage, Cored And Chopped Into 2-3 Inch Pieces, 1/4 cups Kosher Salt, 4 Green Onions, Sliced Into 1 Inch Pieces (both White And Green Sections), 1 Tablespoon Korean Chili Powder (add More To Make Spicer), and more.

Yes, Bulgogi Kimchi Fries falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgogi Kimchi Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions