Blame it all on my roots. Growing up, food always brought my family together. Cooking is how my halmoni (Korean for grandmother), loved her people. It’s how I love my people too. She made the best bulgogi (Korean BBQ).
After living in Austin for 15 years, I was recently introduced to Chi’Lantro BBQ, the popular Austin-based Korean-Mexican Fusion restaurant who gained notoriety for serving their customizable bowls, tacos, burritos and signature Kimchi Fries – WOW, genius! Their signature kimchi fries were simply amazing. I also fell in love with their bowls, which was like Korean bibimbap with hint of Mexican flair, adding fresh veggies & avocados.
I decided to take this inspiration to my kitchen and make my own version. I added a baked potato option, but instead of brisket I used Korean BBQ and kimchi.
Halmoni’s Korean BBQ recipe:
2 lbs of Ribeye, very thinly sliced
1 carrot, julienned
1 yellow onion, sliced
1/4 cup soy sauce
2 TBSP sugar
2 TBSP rice wine
2 tsp fresh grated ginger
4 medium cloves garlic
1 Asian pear, grated
2 tsp sesame oil
2 tsp sesame seeds
1/2 cup green onion, sliced
Mix ingredients and massage into meat, cover and marinate overnight, or all day. Grill about one minute per side, or you can fry in cast iron skillet (heat 2tbsp oil on medium high heat), about 1 to 2 minutes per side.
Asian sticky rice, Korean BBQ, purple cabbage, Julianne carrots, avocado, kimchi, jalapeño ranch dressing, and Korean hot pepper paste. Garnished with cilantro, sesame seeds & roasted teriyaki seaweed.
French fries, top with Korean BBQ, kimchi, jalapeño ranch, Korean pepper paste, garnished with cilantro and sesame seeds.
Bulgogi baked potato:
Baked potato topped with Korean BBQ, kimchi, cilantro, Jalapeño ranch, & Korean hot pepper paste.