Saw this on a F&W newsletter and thought of you and your Canadian fries dish. Can't remember the name but it starts with a "T" - Man, this one looks good.
Ooops - forgot the picture - what drew me in!!
French Fries with Bulgogi and Caramelized Kimchi
Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón Sanchez’s favorites. For his famous late-night snack, Chi’Lantro chef and owner Jae Kim tops hot french fries with caramelized kimchi, grilled Korean-style beef and a mayonnaise spiked with Sriracha.
bulgogi
1 small onion, minced
3 garlic cloves, minced
1 Tbs minced fresh ginger
1/2 cup soy sauce
2 Tbs sugar
1 Tbs distilled white vinegar
1 tsp toasted sesame oil
1 lb boneless rib eye steak, cut into very thin, 3-inch slices
2 Tbs vegetable oil
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toppings
1/2 cup sugar
1/4 cup distilled white vinegar
2 Tbs Korean chile paste (gochujang)
2 Tbs soy sauce
1 cup kimchi
1/2 cup mayonnaise
3 Tbs Sriracha, plus more for serving
1 lb hot french fries
Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving
1. MAKE THE BULGOGI 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.
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.
3. 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 minutes.
4. In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.
5. 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. 4 servings
Ooops - forgot the picture - what drew me in!!
French Fries with Bulgogi and Caramelized Kimchi
Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón Sanchez’s favorites. For his famous late-night snack, Chi’Lantro chef and owner Jae Kim tops hot french fries with caramelized kimchi, grilled Korean-style beef and a mayonnaise spiked with Sriracha.
bulgogi
1 small onion, minced
3 garlic cloves, minced
1 Tbs minced fresh ginger
1/2 cup soy sauce
2 Tbs sugar
1 Tbs distilled white vinegar
1 tsp toasted sesame oil
1 lb boneless rib eye steak, cut into very thin, 3-inch slices
2 Tbs vegetable oil
--------------
toppings
1/2 cup sugar
1/4 cup distilled white vinegar
2 Tbs Korean chile paste (gochujang)
2 Tbs soy sauce
1 cup kimchi
1/2 cup mayonnaise
3 Tbs Sriracha, plus more for serving
1 lb hot french fries
Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving
1. MAKE THE BULGOGI 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.
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.
3. 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 minutes.
4. In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.
5. 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. 4 servings
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com