Korean BBQ Loaded Puffs Bowl
This delicious BBQ bowl brings bold flavors to the table! Crispy Alexia® Potato Puffs serve as the perfect base for tender bulgogi, tangy kimchi, gochujang mayo, and fresh scallions.
Ingredients
- 1 bag Alexia® Crispy Seasoned Potato Puffs (19 oz)
- 2 lbs Bulgogi (Beef)
- 2 cups Kimchi
- 3 Green Onions, Thinly Sliced
- Sesame Seeds for Garnish
- Homemade Gochujang Mayo:
- 2/3 cup Kewpie (or preferred) Mayo
- 2 tbsp Gochujang Paste
- 1 tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
Directions
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Make your gochujang mayo. In a small bowl, combine mayonnaise, gochujang, vinegar, and sesame oil. Mix well and set aside.
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Place potato puffs on a large baking sheet lined with aluminum foil or parchment paper and cook according to the package directions. Allow them to cool slightly.
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While your potato puffs are cooking, cook your bulgogi beef over medium-high heat, searing each piece for about 1 minute on each side or until a golden-brown crust begins forming. Set aside.
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Build your perfect bulgogi bowl. Start with a base layer of potato puffs and top with bulgogi, kimchi, and sliced green onion. Drizzle with gochujang mayo and top with sesame seeds.
