Step 1

In a large bowl, mix together chopped cabbage and salt. Cover and set aside for at least 6 hours. After the 6 hours, place cabbage in a colander and rinse all the salt off with cold water. Squeeze as much water as possible from the cabbage and place in a large bowl.

Step 2

Sprinkle over the cabbage, the sliced green onions, chili powder, fish sauce, ginger, and garlic. Mix all together, cover and place in a dark area for at least 4 days.

Step 3

In a medium bowl, mix all ingredients thoroughly, including the green onions. Cover and place in refrigerator for at least 2 hours.

Step 4

Grill or fry bulgogi with the onions over medium-high heat for about 2-3 minutes on each side, or until thoroughly cooked. Set aside to cool slightly. Once cooled, chop bulgogi meat into bite sized pieces. Set aside.

Step 5

In a small bowl, mix all ingredients until well blended. Cover and set aside.

Step 6

Preheat oven to 450F/232C. Cut each potato into slices lengthwise and then cut each slice into sticks. Place in a large bowl and toss with the olive oil so each stick is coated. Place potato sticks onto large baking sheet and bake for 15-20 minutes. Flip over and bake for additional 10-15 minutes, or until fries are browned and crispy.

Step 7

Place fries on plate, top with chopped bulgogi, kimchi, Sriracha special sauce, and any of the optional toppings, as desired.