Tag Archives: kimchi

Street Inspiration: Recreating Chi’lantro’s Korean barbecue kimchi fries

Street Inspiration: Recreating Chi’lantro’s Korean barbecue kimchi fries

SIMPLY ADDICTIVE: Korean bulgogi, caramelized kimchi, Cheddar cheese, cilantro, magic sauce, sriracha and sesame seeds atop of a pile of crispy fries.

Back in March, I covered the burgeoning food truck scene here in Austin, Texas, during the annual South by Southwest (SXSW) music, film and interactive festival. There’s a food truck/trailer for just about every type of cuisine here, including many that offer their take on fusion fare. Due to a word limit for print, I didn’t get too in depth about the actual food that these mobile eateries proffer, but I felt like it was time to highlight a few of my favorite dishes (and recipes for recreating them).

For my first installment, I feel it’s necessary to feature the first food truck dish I fell in love with: Chi’lantro’s Korean-American fusion kimchi fries. Though I can appreciate a wide range of cuisines and top-notch ingredients, it’s simple comfort food that I end up craving at the end of the day (or after a long night hitting the local bar scene) and this dish is just that. Exotic and tangy Korean barbecue and kimchi is piled atop a bed of warm, crispy French fries and topped with cheese, cilantro, “magic sauce”, Sriracha and sesame seeds. Not the healthiest pick, but it’s for darn sure one of the best eats in the city.

I had been itching to recreate this recipe at home but couldn’t figure out their exact formula for some of the elements in it. Lucky for me, Chi’Lantro’s chef and owner Jae Kim shared his secret recipe in the May issue of Food & Wine Magazine. While the original formulation is divine, I can never follow a recipe without putting my own spin on it. So here’s my take on this Korean barbecue junk food treat. Try it once and I promise you’ll be hooked.

One quick note on the kimchi (or “kimchee”): While fermented cabbage may not sound very appetizing, this element is key to the dish. If you’re ambitious and have the necessary ingredients on-hand — like Korean chili powder and salted shrimp — and a month to ferment it, make your own at home. Otherwise, you can most likely find it already prepared at at your local Asian market. It’s a fabulous condiment to have in your fridge whether you’re making this, serving it alongside a traditional Korean dish, or even slapping it in a grilled cheese sandwich (which is also amazing).
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Everyday exotic: Korean Barbecue Beef and Rice Bowl with Bok Choy

Everyday exotic: Korean Barbecue Beef and Rice Bowl with Bok Choy

Being that I’m always experimenting with food, I’ve been on a Korean kick lately. Korea’s food obviously has some similar elements to Chinese and Japanese dishes, but as a whole it’s nowhere near the same. Japanese food seems to be more on the minimalist side of things — with simple, clean flavors — while Chinese cooking (in most regions) uses many ingredients and flavors. Korean cooking lies somewhere in the middle.

Korean cuisine is based on vegetables, meat and rice, and often includes garlic, ginger, pepper flakes, sesame oil, black pepper, vinegars, doenjang (fermented bean paste) and gochujang (fermented red chili paste) — yielding an array of tangy, savory and sometimes spicy dishes.

For my experiment, I took inspiration from two popular Korean dishes: bulgogi and bibimbap. Bulgogi is traditionally thinly sliced beef sirloin that has been marinated in a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients. It is then quickly grilled or stir-fried and served with lettuce (to wrap the meat in) and a dipping sauce.

Bibimbap is a staple of Korean cooking comprised of a bowl filled with rice and topped with meat, usually beef, gochujang, varying combinations of vegetables and a fried egg. The contents in the bowl are typically mixed together while being eaten, which is very fitting as the word bibimbap in Korean literally translates to “mixed meal.”

Put the two dishes together and you get this Korean barbecue beef and rice bowl with bok choy. (See recipe below.) I didn’t have any gochujang on hand, so I substituted red pepper flakes in the marinade. As for the beef, I used the flat iron cut, which is a thinner piece of meat cut from the shoulder section, similar to skirt or flank steak. Flat iron, or “top blade,” steak is a tender, flavorful and inexpensive cut that takes well to marinating and should be cooked quickly over fairly high heat. Don’t go much past medium or it will become tough.


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