Kimchi Bulgogi Cheesesteak Recipes

BULGOGI-STYLE STEAK WITH KIMCHI SLAW AND TEMPURA FRIES

Steps:

• For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.
• For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
• In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.
• Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
• Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
• For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.
• Slice the steak, and then serve with the kimchi slaw and tempura fries.