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Beef Bulgogi French Fries

Beef Bulgogi French Fries

These Beef Bulgogi Fries are a unique and healthy alternative to loaded cheese fries.  Baked homemade fries are topped with bulgogi, kimchi and a special Sriracha sauce.  Recipes for bulgogi and homemade kimchi are included! 


  • 1 pound Mill Street local/ Show Me Beef boneless rib eye steak, cut into very thin, 3-inch slices - SGC# 399169

  • 1 small onion, minced - SGC# 191966

  • 3 garlic cloves, minced - SGC# 192922

  • 1 tablespoon minced fresh ginger - SGC# 191395

  • 1/2 cup soy sauce - SGC# 087411

  • 2 tablespoons sugar - SGC# 051755

  • 1 tablespoon distilled white vinegar - SGC# 124936

  • 1 teaspoon toasted sesame oil - SGC# 182454

  • 2 tablespoons vegetable oil - SGC# 


  • 1/2 cup sugar - SGC# 051755

  • 1/4 cup distilled white vinegar - SGC# 124936

  • 2 tablespoons Korean chile paste (gochujang) - SGC# 

  • 2 tablespoons soy sauce - SGC# 087411

  • 1 cup kimchi - SGC# 

  • 1/2 cup mayonnaise - SGC# 123528

  • 3 tablespoons Sriracha - SGC# 487030

  • Sesame seeds - SGC# 182456

  • 1 pound hot french fries


make the bulgogi

Step 1

In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.

Step 2

Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.

prepare the toppings

Step 1

In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.

Step 2

In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.

Step 3

Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.