I was faced with a dilemma while making this - sweet potato fries, or fries, fries? Honestly, I would’ve opted to go sweet potato all the way. Aside it being somewhat healthier, I also like prefer the taste. But my biggest concern was, will it photograph well enough? Imagine for a second; bright orange-y sticks under caramelized, brown bulgogi and stir-fried, well ripened kimchi. Too much orange, no? So I threw my health concern out the window and found some sort of middle ground by using both regular potatoes and sweet potatoes. And you know what? I don’t think they look too bad together.
KIMCHI FRIES (serves 4):
[ 1 pound rib eye or sirloin, thinly sliced + 1/4 cup soy sauce + 1/8 cup sugar + 6 cloves garlic + 1 small onion or 3 shallots + 1/2 of a small Asian pear + 1/4 cup of water + 2 tablespoon sesame oil + 1/2 teaspoon freshly ground black pepper + 2-3 tablespoon vegetable oil ]
[ 1/4 cup sugar + 2 tablespoons Korean pepper paste (gochujang)
+ 2 tablespoons soy sauce + 1 cup kimchi + 1/2 an onion or 2-3 shallots, chopped ]
FRIES & OTHER TOPPINGS:
[ 1/2 cup (kewpie) mayonnaise + 3 tablespoons Sriracha + 1 pound french fries (or sweet potato fries) + grated cheddar or your preferred cheese + toasted sesame seeds + chopped onion + chopped scallion ] OPTIONAL: Sour cream.
In a food processor or a blender, add all the beef marinade ingredients except vegetable oil and combine. Transfer to a large bowl and add more sesame oil or black pepper to taste. Add the rib eye or sirloin and toss to coat. Seal in a resealable plastic bag and refrigerate for at least 1 hour, preferably overnight.
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.
In a medium bowl, combine the sugar, gochujang and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the onion and kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi has browned a bit.
In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.
Fry your preferred fries. Scatter the still hot fries on a platter and sprinkle with grated cheddar. Top with bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle onion, sesame seeds and scallion. Top with a dollop of sour cream, if using. Serve with additional Sriracha.