Korean Bulgogi Fries
TOTAL TIME: Prep: 35 min. + marinating Cook: 15 min.
YIELD: 6 servings.
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
Ingredients
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2 pounds lean ground beef (90% lean)
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1 cup kimchi, chopped
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1 small onion, chopped
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3 garlic cloves, minced
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2 tablespoons gluten-free tamari soy sauce
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2 tablespoons honey
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1 tablespoon white vinegar
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1 tablespoon sesame oil
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1 teaspoon pepper
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6 cups frozen shoestring potatoes
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1 teaspoon salt
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3 tablespoons minced fresh chives
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3 tablespoons minced fresh parsley
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3/4 cup Sriracha mayonnaise
Directions
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1.
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.
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2.
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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