Kimchi Fries
Many food trucks make a variety of products but almost always have a common element. The Fry truck will often have the base of fries and create a smattering of toppings.
Todays recipe is all over the web in slightly different variations. This particular recipe requires about 24 hours of marinating time and about 10 minutes of assembly for serving.
Ingredients
Instructions
Bulgogi Beef - Thinly slice beef and add to Bulgogi sauce and let marinade over night. Bulgogi sauce is made with 2 oz. soya sauce, 1 large clove garlic minced, half white onion minced, and 2 oz. fresh ginger minced and sesame oil. Stir fry just before assembly.
Kimchi - 1 head of Napa Cabbage thick shreds(salt with kosher salt spread out on a pan and refrigerate overnight) rinse in morning and add 3 oz. of fresh julienned ginger, 3 oz. fresh julienned Daikon Radish, 2 tsp. of sugar and 4 oz. of fresh chili paste (mix well and place in covered container and let sit in refrigeration for 6 hours. Stir fry to caramelize just before serving.
Sriracha mayo, whip 4 oz. of mayonnaise and add 2 tsp. of Sriracha sauce.
Place fries on plates or baskets, add half of the caramelized KIMCHI, half of the Bulgogi meat, drizzle Sriracha and sprinkle shredded white cheddar or mozzarella cheese and fresh chopped cilantro.
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