Bulgogi Fries

with Grown In Idaho® Super Crispy Crinkle Cut Fries

Cooking Time
90 Minutes



The East meets the West in this bold and flavorful snack. Sweet and savory Korean beef tops crispy, Grown In Idaho® Super Crispy Crinkle Cut Fries to create the killer combo you never knew you needed.

  • 1 Bag Grown In Idaho® Super Crispy Crinkle Cut Fries

  • 1 Onion, thinly sliced

  • ½ tsp Black Pepper

  • ½ C Soy Sauce

  • 2 T Rice Wine Vinegar

  • ¼ C Brown Sugar

  • 3 tsp Fresh Ginger, minced

  • 3 Cloves Garlic, minced

  • 1 T Sesame Oil

  • 1 lb. Steak (Rib Eye or Skirt), thinly sliced

  • 1 T Oil

  • ¾ C Cheddar Cheese, shredded

  • Japanese Mayo + Sriracha Drizzle

  • 2 Scallions, thinly sliced


  1. Put all the beef ingredients, minus the oil, into a ziplock bag or airtight glass container. Marinate for at least 1 hour up to overnight.

  2. OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

    AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

  3. While fries are cooking, remove just the thinly sliced steak from the marinade and dry off completely. In a cast iron skillet on high heat, cook steak in oil. About 4-5 minutes until nicely charred, but still tender.

  4. Use cast iron skillet to top crispy hot french fries with beef and cheese. Broil in oven for 2-3 minutes or until cheese is melted. Add toppings and enjoy!