Korean Bulgogi Dip

Korean Bulgogi Dip
By

We wanted to share some awesome sauce recipes from Executive Chef, Kyle Bailey of Neighborhood Restaurant Group. Kyle just crafted the menu for the restaurant, The Arsenal, located in Bluejacket, the new full-scale brewery in DC.

For a fun Super Bowl party entertaining idea – this year, instead of chips/nachos offer your football-watching friends a smother station where they can dunk their fries and tots into the various sauces.

12
Servings
31
Calories Per Serving
Deliver Ingredients

Ingredients

For The Dip

  • 1 Cup Soy Sauce
  • 1/2 Cup Mayo
  • 1 Teaspoon Sesame Oil
  • 1/2 Teaspoon Chili Flake
  • 2 Cloves of Garlic
  • 3 Tablespoons Minced Onion
  • 1/2 Teaspoon Grated Ginger
  • 2 Scallions, Chopped
  • 1 Tablespoon Sugar

Directions

For The Dip

1) Mix everything except mayo together. Add to blender. Buzz until smooth and thick.

2) Add to mayo. Drizzle on fries and top with toasted sesame seeds.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
4g
3%
Protein
2g
4%
Calcium, Ca
12mg
1%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
36mg
5%
Selenium, Se
1µg
2%
Sodium, Na
992mg
66%
Water
21g
1%

Bulgogi Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Bulgogi Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Bulgogi Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.