I made kimchi the other day and have been surfing around looking for uses for it. I saw mention of kimchi fried rice and that took me by a page that mentioned caramelized kimchi. I made a little dab of that, working it much like I was doing onions, and thought it had real promise so I Googled “caramelized kimchi” and this recipe jumped right out. That was right up my alley. I had to make a trip to the store to find a couple of the items mentioned but they were easy to find. The red chili paste (gochujang) was prominently displayed – I had walked by it, not knowing what it was, a score of times before. The shichimi was a little more hidden but I found a small bottle. It’s a Japanese “7 pepper” seasoning. It really made the spiced mayo pop!
Those are my hand cut fries, double cooked.. They were the perfect base for the caramelized kimchi and the marinated beef (bulgogi). The beef had a great flavor, this will not be the last time I do it this way. I used a flat iron steak for this but any good cut of steak should be fine. The all night marinade will help tenderize the meat, and it helps to slice it as thin as possible.I remembered, after the fact, that I had bought the cheeses to sprinkle on the dish. Next time for sure!