BULGOGI KIMCHI FRIES
Provided by Food Network
Time P2DT3h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes.
- For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature.
- Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge.
- Add Korean chile flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use.
- For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer.
- Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions.
- Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold.
KIMCHI FRIES
Fries are baked in the oven, seasoned with Korean chili powder, and then topped with caramelized kimchi and onions. Melted cheese rounds everything out, along with a sprinkling of bacon and scallions.
Provided by Sarah
Categories Appetizer
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Cut the potatoes into fries and place on a baking sheet. Toss with the olive oil, Korean chili powder (or paprika), and salt and pepper to taste. Bake for 45 minutes, tossing the fries a couple times during baking to make sure they brown evenly.
- After the fries have been in the oven for 30 minutes, prep your toppings. In a pan over medium heat, cook the bacon until crisp. Remove from the pan with a slotted spoon, and set aside. Add the chopped kimchi to the bacon fat in the pan (if you want to make the dish vegetarian, just use a tablespoon of oil), along with the sliced onion and sugar. Stir-fry until caramelized, 10 minutes.
- In a baking dish or directly on the baking sheet, sprinkle half the cheese over the fries. Spread the kimchi mixture over that, and then top with the last of the cheese. Broil for 1-2 minutes until melted and gooey. Hit it with the scallions and reserved bacon. Serve!
Nutrition Facts : Calories 268 kcal, Carbohydrate 23 g, Protein 8 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 377 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
KOREAN BBQ KIMCHI FRIES
Steps:
- For the BBQ beef: Mix the beef, brown sugar, yellow onions, soy sauce, green onions, garlic, sesame oil, pepper and granulated sugar in a large mixing bowl. Cover and refrigerate for 24 hours.
- Heat the vegetable oil in a large skillet or wok over high heat. In three batches, cook the marinated beef until browned and cooked through, keeping the beef moving in the skillet and allowing it to sit undisturbed for no more than 5 to 10 seconds, 4 to 6 minutes.
- For the kimchi fries: Fry the French fries according to package instructions until crispy and golden brown. Drain and spread out on a baking sheet. Sprinkle the cheese evenly over the hot fries. Distribute the BBQ beef over the cheese and top with the kimchi. Drizzle over the desired amount of sriracha mayonnaise and sriracha in thin ribbons. Garnish with green onions and serve.
KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
FRIED KIMCHI
Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.
Provided by internationalcook
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 248.9 mg, Sugar 3.6 g
KIMCHI FRIED RICE
This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
- Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g
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