Ingredients:

  • 24 oz frozen extra-crispy French fries
  • 1 tsp garlic powder
  • 0.5 tsp gochugaru (Korean red chili flakes)
  • 0.5 lb ribeye steak, very thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup cabbage kimchi, roughly chopped
  • 1 tsp white sugar
  • 1 cup shredded mozzarella cheese
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 0.5 cup sour cream
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp fresh lime juice
  • 1 tsp honey

Instructions:

  1. In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the thinly sliced ribeye, toss to coat, and marinate for 15-20 minutes.
  2. Prepare the frozen fries according to package instructions using an oven or air fryer until deep golden brown and extra crunchy. Immediately toss with garlic powder and gochugaru.
  3. While fries are cooking, add chopped kimchi and 1 teaspoon of sugar to a small pan over medium heat. Sauté for 3–5 minutes until softened and slightly caramelized.
  4. Heat a heavy skillet or cast iron pan over high heat. Add the marinated beef in a single layer and sear for 1–2 minutes per side until charred and caramelized at the edges.
  5. Whisk together the sour cream, gochujang, lime juice, and honey in a small bowl until smooth.
  6. Layer the hot fries on a large platter or individual plates. Top with shredded cheese, hot bulgogi, and sautéed kimchi. Optional: Place under a broiler for 1 minute to ensure cheese is fully melted.
  7. Drizzle with the gochujang crema and garnish with sliced green onions and toasted sesame seeds.