Korean

Begin by caramelizing the onions. Heat olive oil in a skillet over medium-low heat, add the diced onion, and cook slowly. Add water periodically to prevent burning and encourage caramelization. This process can take 20-25 minutes.

Towards the end of cooking, add a pinch of sugar to the onions to enhance their sweetness. Once deeply golden and soft, remove from heat and set aside.

While the onions cook, prepare the sauce. In a small bowl, combine mayonnaise, gochujang, and finely chopped kimchi. Mix until well combined and set aside.

Prepare the bulgogi marinade. In a separate bowl or jar, whisk together soy sauce, brown sugar, minced ginger, minced garlic, pear puree, sesame oil, and gochugaru.

Cook the french fries according to the package instructions until golden brown and crispy.

While the fries are cooking, heat a large skillet over medium-high heat. Add the thinly shaved beef and season with salt, pepper, and chili powder.

Cook the beef, breaking it apart, until it is mostly browned.

Pour the prepared marinade over the beef and continue to cook, stirring, until the sauce thickens and glazes the meat.

Once the fries are done, place them in a large serving dish. Immediately top with slices of American cheese so they melt over the hot fries.

Layer the cooked bulgogi beef over the cheesy fries, followed by the caramelized onions.

Drizzle the kimchi-gochujang sauce over the top.

Garnish with chopped green onions and an extra sprinkle of gochugaru, if desired. Serve immediately.