2tablespoonsgluten-free gochujang or other hot chili paste
3tablespoonssugar
2teaspoonsrice vinegar
½cupmayonnaise
1-2tablespoonsSrirachaplus more for serving
8ouncesshredded mozzarella cheese
½cupcoarsely chopped fresh cilantro leaves
2tablespoonstoasted sesame seeds
Directions
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.