Name: Korean Bulgogi Fries
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Asia, Korean
Ingredients: 2 pounds lean ground beef (90% lean); 1 cup kimchi, chopped; 1 small onion, chopped; 3 garlic cloves, minced; 2 tablespoons gluten-free tamari soy sauce; 2 tablespoons honey; 1 tablespoon white vinegar; 1 tablespoon sesame oil; 1 teaspoon pepper; 6 cups frozen shoestring potatoes; 1 teaspoon salt; 3 tablespoons minced fresh chives; 3 tablespoons minced fresh parsley; 3/4 cup Sriracha mayonnaise

I saw this recipe on a TV show that featured the Crowbar & Grill in Laramie, Wyoming. I decided to make my own version of their recipe using shortcut ingredients. —Ann Sheehy, Lawrence, Massachusetts

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Korean Bulgogi Fries

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Yield:6 servings

Prep:35 min

Cook:15 min

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Ingredients

2 pounds lean ground beef (90% lean)
1 cup kimchi, chopped
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons gluten-free tamari soy sauce
2 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sesame oil
1 teaspoon pepper
6 cups frozen shoestring potatoes
1 teaspoon salt
3 tablespoons minced fresh chives
3 tablespoons minced fresh parsley
3/4 cup Sriracha mayonnaise

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Directions

In a large bowl, combine the first 9 ingredients. Refrigerate, covered, at least 4 hours. Prepare potatoes according to package directions. In a large nonstick skillet, cook beef mixture over medium heat, breaking into crumbles, until no longer pink, 12-15 minutes; drain. Stir in salt.

Divide potatoes among 6 large bowls; top with beef mixture. Sprinkle with chives and parsley. Serve with Sriracha mayonnaise.

Nutrition Facts

1 cup beef mixture with about 1 cup fries: 645 calories, 40g fat (9g saturated fat), 114mg cholesterol, 1150mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 33g protein.

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