Crispy Korean Galbi Fries with Kimchi and Cheese
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
For the Fries
For the Toppings
For the Gochujang Sauce
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
Crispy Korean Galbi Fries with Kimchi and Cheese
Crispy Korean Galbi Fries with Kimchi and Cheese
Plating & Serving
Arrange the fries on a platter, top with cooked galbi, then scatter kimchi and cheese. Drizzle with gochujang sauce, garnish with scallions, and serve hot.