Gluten-Free Korean Fries Recipe
Published Aug 14, 2020
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Ah, the 70s. Late night disco meant late night meals, and one of the popular dishes of the time was Disco Fries. Much like an American version of the Canadian poutine, Disco Fries were French fries with gravy and mozzarella cheese.
Here I’ve made a delicious version of Disco Fries, with a Korean accent thanks to delicious San-J Korean BBQ sauce instead of a traditional gravy.
These Korean Fries are the perfect thing for late night sharing after a night on the town or for eating on the couch, watching TV. These would be great for watching a ball game with a group of friends, though there aren’t sports or gatherings right now, so save that idea for later!
For more recipes that use San-J sauces, click here.
Gluten-Free Korean Fries Recipe
Ingredients
- 1 pound boneless rib eye steak
- 1 (32-ounce) bag crinkle cut frozen French fries
- ½ cup San-J Korean BBQ Marinade & Stir Fry Sauce
- 2 tablespoons vegetable oil
- 1 cup kimchi, , chopped
- 2 tablespoons San-J Tamari
- 2 tablespoons gluten-free gochujang or other hot chili paste
- 3 tablespoons sugar
- 2 teaspoons rice vinegar
- ½ cup mayonnaise
- 1-2 tablespoons Sriracha, , plus more for serving
- 8 ounces shredded mozzarella cheese
- ½ cup coarsely chopped fresh cilantro leaves
- 2 tablespoons toasted sesame seeds
Instructions
- Place the rib eye in the freezer for 10-15 minutes.
- Cook the fries according to the package directions.
- Remove the rib eye from the freezer and thinly slice into 2- to 3-inch slices. Combine in a mixing bowl with the BBQ Marinade & Stir Fry sauce. Let sit while you heat a large skillet over high heat. Add the oil and heat until it starts to smoke. Add the meat and marinade to the skillet and cook for 4 minutes, turning once. Remove to a plate and keep warm. Rinse the skillet and wipe dry.
- Heat the skillet over high heat until hot, add the kimchi, tamari, gochujang, sugar, and vinegar. Cook, stirring, until the sauce thickens, and the kimchi starts to brown in places, 4-5 minutes.
- In a small bowl, whisk together the mayonnaise and Sriracha.
- When the fries are done, place on a heat-proof platter. Sprinkle with the cheese and return to the oven for 2-3 minutes or until the cheese starts to melt. Top with the beef and kimchi. Drizzle with the Sriracha mayonnaise. Top with cilantro and sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
