Tuesday, December 18, 2012

French Fries With Bulgogi And Caramelized Kimchi

I have no idea where to start on this one!  I guess I should start with I couldn't wait to try it, but was worried that the kimchi would be a problem for my less than cabbage loving boys.  I was a little worried that I would hate the meat, as I do not like how fatty a ribeye is.  Then there were the protestations of my husband that thinly slicing the ribeye (his favorite steak) was sacrilege!  Then there was my trepidation over making fries. (which my husband did brilliantly!)  So as you can see, while excited, I was also very nervous about this dish.  I knew it was going to have a lot going on flavor-wise; it is from a Korean/Tex-Mex food truck.  The result?  MY HUSBAND GAVE IT A 5!  We  never give out a 5 star rating.  My son and I were thinking a 4.75 since we are usually so reluctant to give out a five, but my husband gave it a 5 without hesitation.  You might be thinking why did my son and I hesitate on that last .25 of a star?  For me, I loved and and hated the fact it was an extravaganza of fat and salt!  Whatever the opposite is for the word "diet," this is!  I think for my son it was the cabbage.  My husband did have one complaint, the one he often has, that things aren't all similar size.  (didn't stop him from giving it a five;)  I do agree.  The meat and fries were about the same shape and size, but the kimchi was in large chunks.  Next time I make this, I will chop up the kimchi a bit before cooking.  Normally, I would not deviate from a recipe at all, but when cooking the kimchi, I thought it looked like a lot of sauce to cabbage, so (just to clean up:) I put the rest of the jar in the sauce.   (an additional 6 oz)  Perhaps, if I had chopped it up, the 14oz jar would have been a cup like the recipe called for. I also used scallions because I had some I needed to use.  I also needed to cook the kimchi about 3 minutes longer than the recipe called for in order to get liquid "thick and glossy". These are not finger french fries.  You will need a fork. (or at least a roll of napkins each)  Even if you are thinking that this is a little to out there for me and my family, at least try the meat, please.  The meat was amazing.  We had to restrain ourselves while the fries were cooking. (they took a lot longer than we expected)  As for cooking the fries,  my husband heard on an NPR show that a way around the double fry method restaurants use that would be more do-able for in the home.  That method  is to start the raw potatoes in cold oil and fry until golden brown.  That is what we did.  I can't urge you enough to try this recipe. I think I could eat more now that I am thinking about them;).




French Fries With Bulgogi And Caramelized Kimchi

Bulgogi
1    small onion,minced
3    garlic cloves,minced
1 T  minced fresh ginger
1/2 c  soy sauce
2 T  sugar
1 T  distilled white vinegar
1 t  toasted sesame oil
1 lb boneless rib eye steak,cut into very thin, 3-inch slices
2 T  vegetable oil
Toppings
1/2 c  sugar
1/4 c  distilled white vinegar
2 T  Korean chile paste (gochujang)
2 T  soy sauce
1 c  kimchi
1/2 c  mayonnaise
3 T  Sriracha,plus more for serving
1 lb hot french fries
Shredded cheddar
chopped white onion
toasted sesame seeds
cilantro
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.
The Kimchi when cooked.

The meat when cooked


before the spicy mayo
One more pictue because they were that good!



3 comments:

  1. This looks really good! Honestly when I read the title of the post I wasn't exactly sure what it was, but after reading through the recipe it sounds really good. I will be sure to try this recipe, thanks for sharing!

    Sincerely,
    Happy Valley Chow

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  2. It really was good :) I don't know if any of these "replies" actually get to to people leaving comments, and I think it would be odd to comment on one of your posts, since its not about your post. Maybe on FB?? Thoughts? :)

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  3. What a beautiful and interesting dish!! Also, if you're interested, I have a great giveaway on my blog now: http://foodforthefresh.blogspot.com/2012/12/winter-giveaway-enter-now-up-1219.html

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