BULGOGI FRIES

Bulgogi Fries image

Provided by Food Network

Categories appetizer

Time 13h15m

Yield 4 servings

Number Of Ingredients 16

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1/2 cup sriracha
1/2 cup mayonnaise
1/2 small white onion, diced
2 cloves garlic, minced
1 teaspoon ground black pepper
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
16 ounces flatiron steak, 1/4-inch sliced
1 cup kimchi, coarsely chopped
3 russet potatoes
8 cups canola oil, for frying
Kosher salt and freshly ground black pepper
Sliced scallions, for serving
Black and white sesame seeds, for serving

Steps:

For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later.
For the bulgogi: Combine the onion, garlic, black pepper, sesame oil, rice vinegar, honey, soy sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 12 hours and up to 24 hours.
When ready to cook, place a pan over medium-high heat. Add the steak and kimchi and cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, 5 to 7 minutes.
For the fries: Cut the russet potatoes into 1/4-inch shoestring fries using a fry cutter or knife. Soak in water for 30 minutes.
Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F.
In batches, blanch the fries until pale in color but still soft, about 3 minutes; put aside to cool. Heat the oil to 350 degrees F. Drop the blanched fries back in the oil until light golden brown, another 3 minutes. Toss in a bowl with salt and pepper.
For the assembly: Place the fries down first in a serving dish, then cover with the bulgogi and kimchi mixture. Garnish with sliced scallions, the sriracha aioli and black and white sesame seeds.