Bulgogi Fries

These loaded Korean bulgogi fries topped with marinated beef bulgogi, kimchi, cilantro, and gochujang aioli will be an instant crowd-pleaser for your next hosting event. These Korean fries will keep you coming back for more guaranteed!

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course, Side Dish, Snack

Cuisine Asian Fusion, Korean

Keyword bulgogi fries, bulgogi kimchi fries, kimchi cheese fries, kimchi fries, kimchi fries recipe, korean cuisine, korean food, korean freis, korean recipe

Prep Time 20

Cook Time 20

Marinate Time 3

Total Time 3 40

Servings servings

Calories 282kcal

Author Megan

Equipment

Ingredients

Bulgogi Marinade

½ cup (155 g) Asian pear peeled and pureed
¼ cup (80 g) yellow onion peeled and pureed
1 teaspoon ginger minced
5 cloves garlic minced
2 tablespoon brown sugar packed
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 lb rib eye or top sirloin thinly sliced about 1/8 inch thickness

Gochujang Aioli

½ cup mayonnaise
1 tablespoon gochujang
1 clove garlic minced
1 teaspoon brown sugar
¼ teaspoon salt

Fries and Toppings

1 bag French Fries waffle or crinkle
1 cup kimchi roughly chopped
¼ cup mozzarella cheese shredded
½ cup green onion chopped sliced
¼ cup cilantro chopped
toasted sesame seeds

Instructions

Bulgogi

Marinate the bulgogi. In a large mixing bowl, mix together the pureed Korean pear, pureed onion, minced garlic, minced ginger, soy sauce, and brown sugar. Add the sliced beef and mix until thoroughly coated. Lastly, add the sesame oil and mix until combined. Cover and chill in the refrigerator for at least 3-4 hours.
Cook the meat. Preheat your skillet or bbq grill on medium-high heat until hot. Add 1-2 tablespoons of cooking oil and spread it around the pan. Cook the meat on medium-high heat for 3-5 minutes or until cooked.

Gochujang Aioli

Make gochujang aioli. In a small mixing bowl, add the mayonnaise, gochujang, garlic, brown sugar, and salt. Mix until the sugar and salt dissolve. Set aside.

Fries

Prepare the fries. Prepare the fries according to the package directions.
Prepare the oven. Preheat oven to 350°F (177°C) and place the wire rack in the center of the oven.
Melt the cheese. Arrange the fries on a large baking sheet. Top with bulgogi and mozzarella cheese. Bake in the oven for 5-10 minutes or until the cheese has melted.
Assemble. Arrange the fries on a serving plate, and top with mozzarella cheese, bulgogi, chopped kimchi, green onion, chopped cilantro, and sesame seeds. Then drizzle on the gochujang aioli. Serve immediately. Enjoy!

Notes

Marinate the beef for at least 4 hours. In order for the bulgogi beef to have the best-tasting flavor, I recommend marinating the beef the night before or for a minimum of 4 hours.
Slightly cook the fries 2-3 minutes longer than the package for extra crispy fries. Since these toppings carry a bit of moisture, these Korean fries may get soggy over time. To extend the life of the crispiness, I recommend adding a few more minutes to the cooking time for the french fries.
Customize the toppings based on your preferences! If you don’t like adding any of my kimchi fries toppings, you can go ahead and add or subtract whichever toppings you prefer! I’ve suggested some in the substitutions and additions section.
Storage Instructions: These bulgogi kimchi cheese fries are best served immediately. You can store them in an airtight container in the refrigerator however, the fries will no longer be crispy over time. You can reheat the Korean fries without the toppings in the oven or air fryer but they may not be as crisp.

Nutrition