- 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
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.
In this recipe
Korean BBQ Sauce
– Gluten Free