Bulgogi Crunch Recipe

Prepare marinade and beef

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until sugar dissolves. Add the thinly sliced beef and toss to coat thoroughly. Fold in sliced green onion and sprinkle sesame seeds. Cover and refrigerate for 20–30 minutes (can marinate up to 2 hours for deeper flavor).

Cook bulgogi

Heat a large skillet or cast-iron pan over high heat until very hot. Add a light spray or 1 tsp neutral oil if needed. Add the marinated beef in a single layer (work in batches if necessary) and sear, stirring frequently, until cooked through and slightly caramelized, about 3–5 minutes. Remove from heat and keep warm.

While beef marinates, toss the peeled and cut yam matchsticks with 1 tsp oil and 1/4 tsp salt. Spread in a single layer on a sheet pan or skillet. For a slightly crisped-yet-tender result, roast in a 425°F (220°C) oven for 10–12 minutes, turning once, until edges are golden and just tender. Alternatively, quickly pan-fry over medium-high heat in a nonstick skillet until lightly browned, about 6–8 minutes. Keep warm.

Cut the avocado in half, remove pit, and scoop flesh into a bowl. Mash gently with a fork until slightly chunky. Season with lime juice, 1/8 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Keep chilled until plating.

For assembly, place a bed of mashed avocado (about 2–3 tbs) on each plate. Top with a portion of roasted yam matchsticks arranged for height.

Make potato strings

Using a julienne peeler or mandoline fitted for matchsticks, shred peeled potatoes into very thin sticks. Immediately submerge in a bowl of cold water and swish to remove excess starch. Drain and rinse until water runs clear, then pat completely dry with clean kitchen towels or paper towels.

Fry to crisp

Pour vegetable oil into a medium skillet to a depth of ~1/2 inch (or use a small pot) and heat to 350°F (175°C). Add a small handful of the dried potato sticks (do not overcrowd) and fry until golden-brown and crunchy, 2–3 minutes. Use a slotted spoon to remove and drain on paper towels. Immediately season with 1/2 tsp salt and, if using, 1/2 tsp gochugaru or paprika for a touch of heat and color. Repeat with remaining potatoes.

Place a portion of cooked bulgogi beside or slightly over the avocado-yam bed. Sprinkle toasted sesame seeds and microgreens or sliced scallions across the dish. Top with a generous nest of the crispy potato strings to provide the “CRUNCH” element.

If desired, finish with a light drizzle of the soy-sesame drizzle (mix 1 tsp soy sauce with 1/2 tsp sesame oil) over the beef and edges of the plate. Serve immediately so the crispy garnish remains crunchy.