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Kimchi Fries with Beef Bulgogi

Kimchi Fries

Courtesy of Chi'Lantro

 

Yield: 4 servings

"I always had passion in the food industry," says Jae Kim of Chi'Lantro. "I started a coffee shop when I was twenty-one and moved on to working in the seafood industry for two years. I wanted to start a brick and mortar but didn't have enough capital to start. One day, I woke up, prayed and said I'm just going to do this and see what happens. Three months later, I opened a food truck."

Jae Kim was born in Seoul, Korea, Oppan Gangnam style. He moved to the States when he was eleven and was raised in Orange County, California. Making his way to Texas because of love, he began his food truck empire in Austin in February 2010. Known for the bestselling Kimchi Fries, this menu item was born in Austin and is the foundation of Chi'Lantro's success. Voted Food and Wine's staff favorite in May 2012, Chi'Lantro continues to receive accolades and awards from foodie notables. Jae's tacos and fries have gotten nods from Tom Colicchio, Aaron Sanchez and Roger Mooking. If you ask Jae who his least expected customers are, he'll tell you he is surprised that even kids love his Kimchi Fries. "Kids bring their parents because they were craving Chi'Lantro. It's pretty awesome," says Jae.

This is the most popular dish from one of Austin's favorite food trucks.

Bulgogi

  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon toasted sesame oil
  • 1 pound boneless rib-eye steak, cut into 3-inch slices
  • 1 tablespoon vegetable oil

Toppings

  • 1/2 cup sugar
  • 1/4 cup distilled white vinegar
  • 2 tablespoons Korean chile paste
  • 2 tablespoons soy sauce
  • 1 cup kimchi
  • 1/2 cup mayonnaise
  • 3 tablespoons Sriracha, plus more for serving
  • 1 pound hot French fries
  • Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro for serving

• First, 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.

• 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.

• Next, 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.

• In a small bowl, whisk the mayonnaise with the 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.

 
 

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Copyright © 2012, Kate Heyhoe. All rights reserved.

 
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This page modified January 2012


 


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