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Categories:
green cabbage kosher salt green onions korean chili powder fish sauce fresh ginger garlic chicken tamari fresh garlic sesame seeds oil black pepper green onions sour cream mayonnaise hot sauce russet potatoes olive oil salt toppings
Viewed: 61 - Published at: 6 years agoIngredients
- 1 head Large Napa Or Green Cabbage, Cored And Chopped Into 2-3 Inch Pieces
- 1/4 cups Kosher Salt
- 4 Green Onions, Sliced Into 1 Inch Pieces (both White And Green Sections)
- 1 Tablespoon Korean Chili Powder (add More To Make Spicer)
- 13 cups Good Quality Fish Sauce
- 1 Tablespoon Grated Fresh Ginger
- 1 Tablespoon Grated Fresh Garlic
- 1 pound Lean Beef, Chicken, Or Pork, Thinly Sliced Or Shaved
- 1/2 cups Low-Sodium Tamari Or Soy Sauce
- 1 Tablespoon Fresh Garlic, Minced
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Toasted Sesame Seed Oil
- 1/2 teaspoons Black Pepper
- 1 Green Onions, Chopped (both White And Green Sections)
- 1/2 cups Sour Cream
- 1/4 cups Mayonnaise
- 1 Tablespoon Sriracha Hot Sauce
- 3 Large Russet Potatoes, Washed And Dried
- 2 Tablespoons Olive Oil
- Salt To Taste
- OPTIONAL TOPPINGS: Chopped Cilantro, Sliced Green Onions, Extra Sriracha, And Shredded Cheese
Method
- Note the kimchi requires 4.5 days of marinating time so plan ahead.
- For the quick kimchi: In a large bowl, mix together chopped cabbage and salt.
- Cover and set aside for at least 6 hours.
- After 6 hours, place cabbage in a colander and rinse all the salt off with cold water.
- Squeeze as much water as possible from the cabbage and place in a large bowl.
- Sprinkle the sliced green onions, chili powder, fish sauce, ginger and garlic over the cabbage.
- Mix it together, cover and place in a dark area for at least 4 days.
- For the bulgogi: In a medium bowl, mix all of the bulgogi ingredients.
- Cover and place in the refrigerator for at least 2 hours.
- Grill or fry bulgogi over medium-high heat for about 2-3 minutes on each side, or until thoroughly cooked.
- Set aside to cool slightly.
- Once cooled, chop bulgogi meat into bite sized pieces.
- Set aside.
- For the Sriracha special sauce: In a small bowl, mix all ingredients until well blended.
- Cover and set aside.
- For the fries: Preheat oven to 450 F. Cut each potato into slices lengthwise and then cut each slice into sticks.
- Place in a large bowl and toss with the olive oil so each stick is coated.
- Place potato sticks onto a large baking sheet in a single layer and bake for 15-20 minutes.
- Flip them over and bake for an additional 10-15 minutes, or until fries are browned and crispy.
- For the assembly: Place fries on plate, top with chopped bulgogi, kimchi, Sriracha special sauce, and any of the optional toppings, as desired.
- Get a big fork and dig in!
