The Original Kimchi Fries from the famous Chi’Lantro Food Truck in Austin contain a mount of crispy fries, topped with caramelized kimchi, cheddar + monterey jack, cilantro, onions, magic sauce, sriracha, and sesame seeds. A Korean-American fusion food we couldn’t be more behind!
MAKE THE BUGOGI:
- 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.
- 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:
- 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
- In a small bowl, whisk the
mayonnaise with the 3 tablespoons of Sriracha.
- 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.
Photo Credit: Ari Morales
- 1 XX small onion, minced
- 3 XX garlic cloves, minced
- 1 tablespoon XX minced fresh ginger
- 1/2 cup XX soy sauce
- 2 tablespoons XX sugar
- 1 tablespoon XX distilled white vinegar
- 1 teaspoon XX toasted sesame oil
- 1 pound XX boneless rib eye steak, cut into very thin, 3-inch slices
- 2 tablespoons XX vegetable oil
- 1/2 cup XX sugar
- 1/4 cup XX distilled white vinegar
- 2 tablespoons XX Korean chile paste (gochujang)
- 2 tablespoons XX soy sauce
- 1 cup XX kimchi
- 1/2 cup XX mayonnaise
- 3 tablespoons XX Sriracha, plus more for serving
- 1 pound XX hot french fries
- Shredded cheddar,
- Chopped white onion
- Toasted sesame seeds and cilantro for garnish