Kimchi Bulgogi Waffles with Gochujang Maple Glaze

Instructions

1. 1

   Prepare the bulgogi: Marinate thinly sliced beef (e.g., ribeye or sirloin) with soy sauce, garlic, ginger, sesame oil, and a touch of sugar. Let it marinate for at least 30 minutes. Cook the marinated bulgogi in a frying pan until browned and cooked through. Set aside.

   ~20 min
2. 2

   Prepare the kimchi: Chop the kimchi finely. If it's very sour, you can rinse it briefly under cold water and squeeze out excess moisture. Stir the chopped kimchi into the cooked bulgogi.

   ~5 min
3. 3

   Make the waffle batter: In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.

   ~10 min
4. 4

   Fold in the bulgogi and kimchi mixture into the waffle batter. Gently stir to distribute evenly.

   ~2 min
5. 5

   Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron if necessary.

   ~5 min
6. 6

   Pour about 1/2 to 3/4 cup of batter onto the hot waffle iron, depending on the size of your iron. Close the lid and cook until golden brown and cooked through, typically 4-7 minutes.

   ~7 min
7. 7

   Repeat with the remaining batter, setting cooked waffles aside on a parchment-lined baking sheet to keep them warm. You can place them in a low oven (around 200°F / 95°C) if cooking in batches.

   ~15 min
8. 8

   Make the gochujang maple glaze: In a small saucepan, combine gochujang, maple syrup, rice vinegar, and sesame oil. Heat over medium-low heat, stirring constantly, until the glaze is slightly thickened and well combined. Do not boil.

   ~5 min
9. 9

   Slice green onions thinly for garnish.

   ~1 min
10. 10

    Serve the kimchi bulgogi waffles immediately, drizzled generously with the gochujang maple glaze and topped with sliced green onions.

    ~2 min