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Recipe Card
ingredients
Bulgogi Marinade (or bulgogi sauce marinade)
- 1/4 cup Asian Pear, peeled and pureed
- 1/4 cup onion, pureed
- 1 teaspon ginger, minced
- 5 cloves garlic, minced
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 pound rib eye or top sirloin, thinly sliced about ⅛ inch thickness
ingredients
Gochujang Aioli
- 1/3 cup mayonnaise
- 1 tablespoon gochujang
- 1 clove garlic, minced
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
ingredients
Fries and Toppings
- 1 bag Alexia House Cut Fries
- 1 cup kimchi, roughly chopped
- 1/4 cup mozzarella cheese, shredded
- 1/2 cup green onion, chopped sliced
- 1/4 cup cilantro, chopped
- Toasted sesame seeds
Method
Bulgogi
Step 1
Marinate the bulgogi. In a large mixing bowl, mix together the pureed Korean pear, pureed onion, minced garlic, minced ginger, soy sauce, and brown sugar. Add the sliced beef and mix until thoroughly coated. Lastly, add the sesame oil and mix until combined. Cover and chill in the refrigerator for at least 30 minutes.
Step 2
Cook the meat. Preheat your skillet or bbq grill on medium high heat until hot. Add 1-2 tablespoons of cooking oil and spread it around the pan. Cook the meat on medium high heat for 3-5 minutes or until cooked.
Gochujang Aioli
Step 1
Make gochujang aioli. In a small mixing bowl, add the mayonnaise, gochujang, garlic, brown sugar and salt. Mix until the sugar and salt dissolves. Set aside.
Fries
Step 1
Prepare the Fries. Prepare the fries according to the package directions.
Step 2
Prepare the oven. Preheat oven to 350°F
Step 3
Assemble. Arrange the fries on a serving plate, top with mozzarella cheese, bulgogi, chopped kimchi, green onion, chopped cilantro, and sesame seeds. Then drizzle on the gochujang aioli. Serve immediately.