Korean Fries

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  • 1 pound boneless rib eye steak
  • 1 (32-ounce) bag crinkle cut frozen French fries
  • ½ cup San-J Korean BBQ Sauce
  • 2 tablespoons vegetable oil
  • 1 cup kimchi , chopped
  • 2 tablespoons San-J Tamari Soy Sauce
  • 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


Servings: 6

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 San-J Korean BBQ 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, San-J Tamari Soy Sauce, 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.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Korean BBQ Sauce

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