Chi’Lantro’s Famous Kimchi Fries

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Chi'Lantro's Famous Kimchi Fries
The Original Kimchi Fries from Chi'Lantro in Austin contain a mount of crispy fries, topped with caramelized kimchi, two kinds of cheese, cilantro, onions, magic sauce, Sriracha, and sesame seeds. A Korean-American fusion food we couldn't be more behind!
Chi'Lantro Kimchi Fries
Votes: 2
Rating: 4
You:
Rate this recipe!
Course Appetizers, Sides
Occasion Casual, Fall, Spring, Summer, Winter
Servings
Ingredients
BULGOGI:
TOPPINGS:
Course Appetizers, Sides
Occasion Casual, Fall, Spring, Summer, Winter
Servings
Ingredients
BULGOGI:
TOPPINGS:
Chi'Lantro Kimchi Fries
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
MAKE THE BUGOGI:
  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. Drain the meat, pick off the solids and pat dry.
  2. 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:
  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.
  2. In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.
BUILD:
  1. 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.
Recipe Notes

Photo Credit: Ari Morales

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