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