Korean-Style In-N-Out Loaded Animal Fries
If you’re a fan of In-N-Out’s animal fries, get ready to meet your new obsession. This Korean-inspired twist layers crispy fries with melty American cheese, tender bulgogi beef, sweet caramelized onions, and a creamy, spicy kimchi gochujang sauce. The flavors and textures all come together in the most beautiful way and you’ll understand why the fusion just makes perfect sense after the first bite.
Fries That Crunch (and Stay Crunchy)
Start with fries that are crispy enough to hold all those toppings. Frozen fries work great—just toss them lightly with a drizzle or spray of neutral oil before baking or air frying until golden and crunchy. You can also fry them if you want! For homemade fries, there’s an incredible recipe on the blog for them. They’re a labor of love but they’re so good and made with love. Just skip the garlic parmesan part to make them regular fries.
MORIBYAN’S TIP: To keep fries crispy longer, avoid overcrowding the baking tray and give them some space to roast evenly. Crispy fries = yummy fries.
The Spicy, Creamy Sauce That Steals the Show
This sauce is mayo mixed with finely chopped kimchi and gochujang, the Korean chili paste that adds heat and umami. You can use mild or very spicy gochujang depending on your taste — start small and add more if you want that extra kick. A pinch of sugar balances the flavors perfectly. I used regular American mayo but if you want this to be even better, use Kewpie mayo.
MORIBYAN’S TIP: Make this sauce a day ahead and let it chill in the fridge — it develops so much more flavor when it has time to mingle.
Sweet, Slow-Cooked Caramelized Onions
The caramelized onions add a lovely sweet and mellow depth to the fries. Start by finely chopping a large yellow onion. Heat a little neutral oil in a pan over medium-low heat, then add the chopped onions along with a pinch of salt. Stir occasionally, letting the onions slowly soften and brown without rushing or burning them. If the pan starts to dry out or the onions look like they might stick, splash in a bit of water to keep everything moist, to deglaze the pan, and help the natural sugars caramelize beautifully. This slow cooking process can take about 20 to 30 minutes, but the patience pays off I promise.
MORIBYAN’S TIP: Chop the onions finely and stir occasionally—this helps them caramelize evenly without burning.
If you don’t have time and want to skip this step, you could add the onions to the bulgogi beef and cook it all together for a two in one but I suggest thinly slicing the onion instead of chopping them for this.
Bulgogi Beef: Tender, Flavorful, and Oh-So-Addictive
Thinly sliced ribeye or sirloin is perfect here. Trader Joe’s has great pre-sliced options, but if you can’t find them, freeze your steak for about 30–45 minutes until firm, then slice thinly with a sharp knife. Season with salt, pepper, and chili powder, sear in hot oil, and then simmer with a marinade made from Asian pear purée (or grated apple), soy sauce, brown sugar, sesame oil, garlic, ginger paste, rice vinegar, and red pepper flakes until glossy and caramelized. The marinade will thicken up and caramelize as it cooks and cling to the steak.
MORIBYAN’S TIP: For a more authentic Korean touch, try swapping red pepper flakes for gochugaru, Korean chili flakes — adjust the amount based on your heat preference!
Bringing It All Together
Once your fries are golden and crispy, scatter American cheese over them and melt under the broiler or in a hot oven until ooey-gooey. Layer on the bulgogi beef, drizzle with spicy kimchi gochujang sauce, spoon on caramelized onions, and finish with fresh green onions for a pop of brightness.
MORIBYAN’S TIP: Serve immediately for the best texture — reheating can make the fries soggy and dull the cheese and sauce magic.
Craving More Fast Food? Try These Recipes Out!
- In-N-Out Burgers
- Crunchwrap Supreme
- Chick Fil A Chick-n-Mini’s
- McDonald’s McChicken
- Panda Express Orange Chicken
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
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Side Dish
Korean Style In-N-Out Animal Fries
Ingredients
IN-N-OUT SAUCE- 1/2 cup mayonnaise
- 1/4 cup kimchi, finely chopped
- 2-3 tablespoons gochujang
- 1 teaspoon granulated white sugar
- 1 pound ribeye or sirloin steak, thinly sliced
- 1/4 cup Asian pear puree
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 1/2 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1/2 tablespoon ginger paste
- 1 tablespoon rice vinegar
- 1/2 to 1 teaspoon red pepper flakes
- 1 tablespoon neutral oil
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 large onion, finely diced
- 1/2 tablespoon vegetable oil
- 1/4 teaspoon salt
- 4 tablespoons water
- 20 ounces thin fast food style fries
- 2 green onions, thinly sliced
- 5 to 6 slices American cheese
Instructions
🔥 IN-N-OUT SAUCE - KOREAN STYLE
- Add mayonnaise, finely chopped kimchi, gochujang, and a little sugar to a bowl.
- Mix until smooth and creamy.
- Taste and adjust the spice or sweetness if needed, then set aside.
🧅 CARAMELIZED ONIONS
- In a pan over medium heat, add oil and finely diced onions.
- Sprinkle in a pinch of salt and cook, stirring occasionally, until the onions soften and begin to brown.
- Add a splash of water as they cook to deglaze the pan and help them turn jammy.
- Continue cooking until the onions are deep golden and caramelized, then set aside.
🥩 BULGOGI BEEF
- Thinly slice ribeye or sirloin steak and place it in a bowl.
- Season the beef directly with salt, black pepper, and chili powder.
- Heat a drizzle of neutral oil in a large skillet over medium-high heat.
- Once hot, add all the steak and sear until browned and sizzling.
- Once seared, pour the marinade over the beef — made with Asian pear purée, soy sauce, brown sugar, sesame oil, garlic, ginger paste, rice vinegar, and red pepper flakes.
- Stir and cook until the marinade reduces and coats the beef in a glossy, caramelized sauce. Set aside.
🍟 ASSEMBLY
- Cook your fries until golden and crispy using your preferred method — oven, air fryer, or deep fryer all work.
- Transfer the hot fries to a baking tray or oven-safe dish and spread them out in an even layer.
- Add slices of American cheese all over the fries.
- Place the tray in a 400°F oven for 4 to 5 minutes or under the broiler for 1 to 2 minutes, just until the cheese is melted and gooey.
- Remove from the oven and top the cheesy fries with the bulgogi beef.
- Drizzle generously with the spicy kimchi In-N-Out sauce.
- Spoon on the caramelized onions.
- Finish with a sprinkle of thinly sliced green onions and serve hot.
Tips & Notes
Q: Can I use other cuts of beef for the bulgogi?
A: Yes! Sirloin or ribeye work best for tenderness and flavor, but you can also use flank or skirt steak thinly sliced.
Q: Can I buy thinly sliced steak from the store?
A: Yes, you can! Trader Joe’s is a great spot to find thinly sliced steak perfect for bulgogi. If you can’t find it pre-sliced, a helpful hack is to freeze the steak for about 30 to 45 minutes until firm but not frozen solid, then slice thinly with a sharp knife.
Q: What if I don’t have Asian pear purée?
A: You can substitute grated apple or a little pineapple juice to help tenderize the meat and add sweetness.
Q: Can I make the In-N-Out sauce ahead of time?
A: Absolutely. The sauce actually tastes better after chilling for a few hours, so feel free to prepare it a day ahead.
Q: How do I make the fries? Can I use frozen?
A: You can absolutely use frozen fries—just cook them according to package instructions, or toss them in the oven or air fryer with a light spray of oil for extra crispiness. Homemade fries work perfectly too if you prefer making them fresh.
Q: Can I reheat leftovers?
A: It’s possible, but not the best idea—the sauce and cheese don’t reheat well together and the fries lose their crispness. If you do reheat, use a moderate oven temperature and add fresh green onions after warming.
Q: Can I make this vegetarian?
A: Yes! Swap the bulgogi beef for marinated mushrooms or tofu, skip the meat marinade, and use the same sauce and onions for full flavor.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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Easy to put together and so delicious. Thank you for the recipe!!