Chef K and I make some pretty healthy recipes that you could eat everyday. This recipe is NOT that kind of recipe. These Bulgogi Tots are good for treating yourself and indulging a little.
I actually repurposed Chef K’s bulgogi tacos recipe for this tot version. Why reinvent something I already know is delicious? Check out Chef K’s bulgogi tacos recipe here.
For the beef, you want it thinly sliced. Thankfully, Asian markets near us sell pre-sliced meat for grilling and hot pot, so it saved us a lot of work. If you can’t find pre-sliced meat, you can place the steak in a resealable plastic bag in the freezer for 1 hour. This will make it easier to thinly slice.
I considered adding non-dairy cheese to give these tots more of a nacho feel. However, a lot of non-dairy cheeses don’t melt well. Melted cheese on nachos is almost like a second sauce, so you want it to be gooey. Instead, I added the fried egg to the top because the runny yolk becomes a savory sauce for your tots when you cut into it.
Keep your bulgogi on your tots, not the floor,
Your favorite alternative chefs, K & T
Bulgogi Totchos
Ingredients
Bulgogi
- 1 ½ lbs boneless rib-eye steak sliced thin
- ½ asian pear grated or sub with a bosc pear
- ¼ cup tamari
- 1 tbsp coconut sugar
- 2 tbsp toasted sesame oil
- 3 cloves garlic crushed and minced
- 1 tbsp ginger grated
- 1 tbsp gochujang
Sauce
- 3 tbsp ketchup
- 1 tbsp gochujang
- 1½ tsp maple syrup
28 oz bag of frozen tots
1 cup kimchi, sliced
1 green onion, chopped
1 egg
Furikake, to taste
Instructions
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In a blender, blend together all the bulgogi ingredients except the steak. Place steak in a large ziploc bag and pour marinade on top. Let marinate for 2 hours or overnight.
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Place a medium skillet over medium-high heat. Once hot, add some of the steak into the pan in a single layer, and don’t overcrowd! It might take 3-4 batches.
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Cook tots per package instructions.
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Whisk together all the sauce ingredients.
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Heat up a pan over medium-high heat and fry the egg sunny side up.
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Assemble by placing tots on a plate with the bulgogi and kimchi on top. Place the egg on top of the bulgogi and kimchi. Garnish with sauce, green onion, and furikake.