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. —Ann Sheehy, Lawrence, Massachusetts
Korean Bulgogi Fries
Korean Bulgogi Fries
Prep Time
35 min
Cook Time
15 min
Yield
6 servings
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.
Nutrition Facts
1 cup beef mixture with about 1 cup fries: 645 calories, 40g fat (9g saturated fat), 114mg cholesterol, 1150mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 33g protein.
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