Chi'Lantro's Famous Kimchi Fries
The Original Kimchi Fries from Chi'Lantro in Austin contain a mount of crispy fries, topped with caramelized kimchi, two kinds of cheese, cilantro, onions, magic sauce, Sriracha, and sesame seeds. A Korean-American fusion food we couldn't be more behind!
Ingredients
BULGOGI:
- 1 small onion minced
- 3 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1/2 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon distilled white vinegar
- 1 teaspoon toasted sesame oil
- 1 pound boneless rib eye steak cut into very thin, 3-inch slices
- 2 tablespoons Vegetable oil
TOPPINGS:
- 1/2 cup sugar
- 1/4 cup distilled white vinegar
- 2 tablespoons Korean chile paste gochujang
- 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 garnish
Instructions
MAKE THE BUGOGI:
- 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.
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 3 tablespoons of Sriracha.
BUILD:
- 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.
Notes
Photo Credit: Ari Morales
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