Maple City® Korean Loaded Fry

Step 1

Preheat combi oven to 500˚F, full fan. Set fryer to 350˚F.

Step 2

Rub short ribs with gochujang and stir to ensure all surfaces are covered, season with salt. Place in hotel pan in combi oven for 6 minutes. Reduce temperature in oven to 350˚F and add soda to hotel pan, covering 3/4 of short ribs. Cover and return to oven for 60-90 minutes or until internal temperature reaches 203˚F. Remove from oven, cool, and shred.

Step 3

Coat edamame with vegetable oil and wasabi powder. Place on sheet tray and cook in 350˚F combi oven for 1 hour or until crunchy.

Step 4

While the short ribs and edamame are in the oven, prepare the sauces.

To prepare Gochujang Aioli with Maple and Lime, add all ingredients to a high-powered blender and blend until smooth. Move to a sealed container and refrigerate for service.

To prepare Chili Crunch, heat oil in pan over medium high and sauté garlic, peppers, and star anise for 2-3 minutes. Reduce heat and allow to simmer for 20 minutes or until ingredients are light brown. Combine all remaining ingredients, red chili flakes through MSG, in a bowl. Strain the oil into the bowl and stir to combine. Remove star anise from the strainer and add other cooked ingredients to the bowl, stir to combine. Refrigerate for at least 30 minutes before service.

Step 5

Prepare fries and sweet potatoes according to package instructions. To serve, arrange waffle fries on platter, followed by shredded short rib meat, sweet potatoes, and edamame. Drizzle a generous amount of Gochujang Aioli over the top of dish, garnish with green onions and serve with a side of Chili Crunch.