Korean Bulgogi Fries Recipe

Korean Bulgogi Fries Recipe

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

Directions

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

2. Sprinkle with chives and parsley. Serve with Sriracha mayonnaise. Split potatoes between 6 enormous dishes; top with meat combination.

Nutrition Facts

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