I’ve always said “smothered” is a GREAT word when talking about food. Anything smothered in anything, is usually appealing to me. French fries are delicious with just some ketchup, but also make for a great vehicle for smothering items. You’ve seen lots of variation of this already, from the classic chili cheese fries to poutine. Here’s a slightly different take on it: kogi taco- inspired smothered fries.
Today also happens to be national french fry day (that’s a thing?), but it’s kind of late, so make these amazing fries tomorrow morning, throw an egg on it and call it breakfast!!
The Kogi truck, in my opinion, was the front runner that started the food truck craze. It was a little food truck in Los Angeles that sold korean bbq street tacos, and soon became this iconic food item, with many other fusion-type foods that followed. So what makes it so amazing? I think it’s the fusion of the sweet, salty and garlic-y meat bundled into this mexican vehicle, which is the taco (eeeverybody love tacos). The 2 cuisines have such bold flavors that lend to each other’s strengths and complement each other so well. These bulgogi smothered fries capitalize on this great flavor combination PLUS the added element of french fries- seriously, when are french fries a bad idea??
You can make your own fries, or you can just buy a bag of frozen ones (this is what I did). Prepare them according to your recipe or to the directions on the bag. While they’re baking, cook your bulgogi meat. Again, you can make your own marinade (here’s a recipe you can try by kimchimari), or you can be lazy like me and buy it already marinated. You can probably find marinated bulgogi at your local Asian market- I found mine at H-mart. Cook the bulgogi meat in a pan until cooked through. It took about 4-5 mins on each side for me, but the time will depend on how thick your cut of meat is.
When the fries are done, baking, transfer them to a baking dish, or tiny cast iron skillets (the cutest little serving dishes EVER). Top with half your mozzarella cheese, then the bulgogi, then more cheese (more is better!) If you’re serving your fries in individual dishes, split ingredients evenly between them. Then put it back in a 350F heated oven until the cheese is melted, for about 10 minutes. Take them out of the oven and dress your smothered fries with special sauce and green onions. The special sauce is the same I made for my poke bowl.
And there you have it: bulgogi smothered fries! I hope you and your taste buds enjoy the lovely flavor combination! In retrospect, I would have added a squirt of lime juice and a sprinkling of cilantro at the very end, just to brighten the dish, and to make it more taco-like. Give it a try, and let me know what you think!
- 1-2 pounds french fries*
- 1 pound marinated bulgogi meat
- 2 cups mozzarella cheese
- 1/4 cup green onion, chopped
- 1/4 cup greek yogurt
- 3-4 tsp cho gochujang**, or more to taste
- 1/4 tsp garlic powder
- 1 tsp sugar
- salt to taste
- Make fries according to recipe or bag.
- While fries are baking, cook marinated bulgogi in a pan until browned on the outside and cooked through (about 3-4 mins each side). Set aside.
- Mix all sauce ingredients together, and add salt to taste.
- Once fries are done, transfer to a baking dish or oven-proof serving dish of choice. Top with 1 cup of mozzarella cheese. Put bulgogi meat on top of the cheese, and top with remaining 1 cup of cheese. If you're using individual serving dishes, split ingredients evenly among them.
- Place back in the oven (350F) until cheese is melted (10-15 minutes).
- Remove from oven and sprinkle green onions and drizzle sauce over the top.
- * The amount of french fries you use will just affect your fries to toppings ratio
- **Cho gochujang is a korean hot pepper paste. I think it pairs deliciously with the dish, so if you have access to it, try it. If not, you can sub sriracha.