Crispy Korean Galbi Fries with Kimchi and Cheese

Name: Crispy Korean Galbi Fries with Kimchi and Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Main Course
Ingredients: 300g beef short ribs; 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 2 cloves garlic; 1 tsp ginger; 3 large russet potatoes; 2 tbsp cornstarch; Oil for frying; 1/2 cup kimchi; 1 cup mozzarella cheese; 2 tbsp scallions; 2 tbsp gochujang; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame seeds

A fusion delight bursting with flavor

Enjoy a tantalizing fusion of Korean flavors with these crispy fries topped with tender galbi, spicy kimchi, and melted cheese.

1 h 30 min
2
Intermediate

Ingredients

For the Galbi Marinade

300g beef short ribs

thinly sliced

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

2 cloves garlic

minced

1 tsp ginger

grated

For the Fries

3 large russet potatoes

cut into fries

2 tbsp cornstarch

Oil for frying

For the Toppings

1/2 cup kimchi

chopped

1 cup mozzarella cheese

shredded

2 tbsp scallions

chopped

For the Gochujang Sauce

2 tbsp gochujang

1 tbsp honey

1 tbsp rice vinegar

1 tsp sesame seeds

Preparation

Marinating the Galbi

Mix the Marinade

In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger.

Freeze the marinated beef slightly to make slicing easier and thinner.

Coat the Ribs

Add the beef short ribs, ensuring they are well coated.

Marinate

Marinate for at least 30 minutes or overnight for deeper flavor.

Preparing the Fries

Soak Potatoes

Soak the cut potatoes in cold water for 30 minutes to remove excess starch.

Dry and Coat

Drain and pat dry, then toss in cornstarch for extra crispiness.

Heat Oil

Heat oil in a fryer or deep pan to 350°F (175°C), ready for frying.

Ensure the oil is hot enough to prevent soggy fries.

Cooking Process

Frying the Fries

Fry the potatoes in batches until golden and crispy.

Cooking the Galbi

Grill or pan-fry the marinated beef until caramelized and cooked through.

Making the Sauce

Whisk gochujang, honey, and rice vinegar in a small bowl.

Plating & Serving