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Bulgogi Totchos

Prep Time 15 minutes
Cook Time 24 minutes
Servings 6

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

  1. 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.
  2. 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.
  3. Cook tots per package instructions.
  4. Whisk together all the sauce ingredients.
  5. Heat up a pan over medium-high heat and fry the egg sunny side up.
  6. 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.