BULGOGI KIMCHI FRIES

Bulgogi Kimchi Fries image

Provided by Food Network

Time P2DT3h30m

Yield 4 servings

Number Of Ingredients 25

2 cups pineapple juice
1 cup soy sauce
1/2 cup sugar
1/4 cup chopped garlic
1/4 cup sesame oil
1 medium yellow onion, sliced
2 pounds sliced rib eye steak
2 heads napa cabbage, chopped
1 cup sea or kosher salt
1 cup rice flour
2 cups Korean chile flakes
1/2 cup chopped garlic
1/4 cup ginger juice
1/4 cup salted fermented shrimp
1/4 cup toasted sesame seeds
2 medium carrots, julienne
2 bunches green onions, julienne
Oil, for frying
2 pounds frozen coated French fries
8 cups Cheese Sauce, recipe follows
1 cup gochujang
1/2 bunch green onions, chopped
3 cups heavy cream
2 cups half-and-half
2 pounds white American cheese, diced

Steps:

For the bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes.
For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature.
Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge.
Add Korean chile flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use.
For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer.
Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions.
Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold.