korean bulgogi fries
Chicken
Korean Bulgogi Fries
I saw this recipe on a TV show that featured the Crowbar & Grill in Laramie, Wyoming. I decided to make my own version of their recipe using shortcut ingredients.
Ingredients
- 2 pounds lean ground beef (90% lean)
- 1 cup kimchi, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons gluten-free tamari soy sauce
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 1 teaspoon pepper
- 6 cups frozen shoestring potatoes
- 1 teaspoon salt
- 3 tablespoons minced fresh chives
- 3 tablespoons minced fresh parsley
- 3/4 cup sriracha mayonnaise
Directions
- In a large bowl, combine the first 9 ingredients. Refrigerate, covered, at least 4 hours. Prepare potatoes according to package directions. In a large nonstick skillet, cook beef mixture over medium heat, breaking into crumbles, until no longer pink, 12-15 minutes; drain. Stir in salt.
- Divide potatoes among 6 large bowls; top with beef mixture. Sprinkle with chives and parsley. Serve with Sriracha mayonnaise.
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