Step 1
Pre-make bulgogi marinade and kewpie mayo (see below - if making from scatch). In another bowl, combine sliced beef with bulgogi marinade and set aside.
Step 2
To make the bechamel sauce, add Ontario butter and flour to a medium saucepan and whisk. Slowly mix in Ontario milk and cook until the sauce thickens. Add salt and pepper Ontario cream. Cook until thickened and remove from heat.
Step 3
In a blender, add bechamel sauce and ⅓ cup of kimchi and blend until smooth. Set aside.
Step 4
In a frying pan, add oil and cook marinated beef until tender, about 2 minutes. Remove the pan from heat.
Step 5
To assemble the plate, layer fries, bulgogi, Ontario white cheddar cheese curds, corn, remaining kimchi and pour the kimchi bechamel overtop. Generously drizzle with kewpie and green onion. Serve immediately.
Bulgogi Marinade
(Ingredients separate from the above): In a bowl whisk together the following: 5 tbsp soy sauce, ¼ cup chopped green onion, 3 tbsp brown sugar, 3 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp sesame oil, ½ tsp ground black pepper, 3 tbsp grated pear
Kewpie Mayo
(Ingredients separate from the above): In bowl whisk together, 1/2 cup of mayonnaise, 3 tsp rice vinegar, 1 tsp sugar and 1 tsp grated parmsean. Set aside.