Korean Bulgogi | Idaho Potato Commission

Name: Korean Bulgogi | Idaho Potato Commission
Ingredients: 8 ounces (by weight) Idaho&reg; Potato French Fries or Idahoan&reg; Tater Tumblers; 2 ounces (by weight) Bulgolgi marinated beef, recipe follows; Bulgolgi mayonnaise, recipe follows, as desired; Pickled red onion, thinly sliced, as desired; Kimchi, chopped, as desired; Sesame seeds, for garnish; Green onion, thinly sliced, for garnish; &frac12; cup soy sauce; &frac14; cup brown sugar; &frac14; cup sesame oil; 6 cloves garlic, chopped; 2 Tablespoons ginger, grated; 2 Tablespoons gochujang; &frac14; cup oil; 2 pounds ribeye beef, thinly sliced, cut into strips

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- Place cooked tots in a bowl or on a plate. Top with beef, mayonnaise, red onion, kimchi, sesame seeds and green onion. - Serve immediately. Bulgogi Marinated Beef - In a blender, combine all...

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Ingredients

8 ounces (by weight) Idaho&reg; Potato French Fries or Idahoan&reg; Tater Tumblers
2 ounces (by weight) Bulgolgi marinated beef, recipe follows
Bulgolgi mayonnaise, recipe follows, as desired
Pickled red onion, thinly sliced, as desired
Kimchi, chopped, as desired
Sesame seeds, for garnish
Green onion, thinly sliced, for garnish
&frac12; cup soy sauce
&frac14; cup brown sugar
&frac14; cup sesame oil
6 cloves garlic, chopped
2 Tablespoons ginger, grated
2 Tablespoons gochujang
&frac14; cup oil
2 pounds ribeye beef, thinly sliced, cut into strips