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). Recently, I visited Chilantro, which is a Korean-Mexican Fusion here in Austin, Chipotle style with customizable bowls, tacos, etc. and WOW. Genius! Their signature kimchi fries were amazing! I was also in love with their bowl, which was much like the Korean bibimbap with a 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 as well.
Photo creds: Hayden Walker, Austin Food
Halmoni’s Korean BBQ Recipe:
2lbs 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 ginger, grated
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 2 TBSP oil on medium high heat), about 1-2 minutes each side.
Rice bowl: Asian sticky rice, Korean BBQ, fresh veggies, avocado, kimchi, jalapeño ranch dressing, Korean hot pepper paste, garnished with cilantro and sesame seeds.
Kimchi fries: French fries, topped with Korean BBQ, kimchi, jalapeño ranch, pepper paste, garnished with cilantro and sesame seeds.
Bulgogi baked potatoes: Baked potato topped with Korean BBQ, kimchi, cilantro, jalapeño ranch, & pepper paste.