Korean Bulgogi
Ingredients:
- 8 ounces (by weight) Idaho® Potato French Fries or Idahoan® Tater Tumblers
- 2 ounces (by weight) Bulgolgi marinated beef, recipe follows
- Bulgolgi mayonnaise, recipe follows, as desired
- Pickled red onion, thinly sliced, as desired
- Kimchi, chopped, as desired
- Sesame seeds, for garnish
- Green onion, thinly sliced, for garnish
Bulgogi Marinated Beef
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup sesame oil
- 6 cloves garlic, chopped
- 2 Tablespoons ginger, grated
- 2 Tablespoons gochujang
- ¼ cup oil
- 2 pounds ribeye beef, thinly sliced, cut into strips
Directions:
- Place cooked tots in a bowl or on a plate. Top with beef, mayonnaise, red onion, kimchi, sesame seeds and green onion.
- Serve immediately.
Bulgogi Marinated Beef
- In a blender, combine all ingredients except for the beef and mayonnaise. Puree until smooth.
- In a large mixing bowl, pour half of the marinade over the sliced beef and marinate for 2 hours or up to overnight.
- For the bulgogi mayonnaise, in a separate mixing bowl, mix the remaining marinade with mayonnaise until incorporated. Reserve until ready to use.