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Korean Style In-N-Out Animal Fries

Think of your favorite In-N-Out animal fries — now give them a spicy Korean makeover. These loaded fries are stacked with melty American cheese, caramelized onions, glossy bulgogi beef, and a creamy gochujang-kimchi sauce that hits every craving. It’s the ultimate fusion comfort food that you’ll want to devour straight from the tray.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Yields4 to 5
Print Recipe Pin Recipe
Servings4 to 5

Ingredients

IN-N-OUT SAUCE

  • 1/2 cup mayonnaise
  • 1/4 cup kimchi, finely chopped
  • 2-3 tablespoons gochujang
  • 1 teaspoon granulated white sugar

BULGOGI BEEF

  • 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

CARAMELIZED ONIONS

  • 1 large onion, finely diced
  • 1/2 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 4 tablespoons water

FOR ASSEMBLY

  • 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

  1. Add mayonnaise, finely chopped kimchi, gochujang, and a little sugar to a bowl.
  2. Mix until smooth and creamy.
  3. Taste and adjust the spice or sweetness if needed, then set aside.

🧅 CARAMELIZED ONIONS

  1. In a pan over medium heat, add oil and finely diced onions.
  2. Sprinkle in a pinch of salt and cook, stirring occasionally, until the onions soften and begin to brown.
  3. Add a splash of water as they cook to deglaze the pan and help them turn jammy.
  4. Continue cooking until the onions are deep golden and caramelized, then set aside.

🥩 BULGOGI BEEF

  1. Thinly slice ribeye or sirloin steak and place it in a bowl.
  2. Season the beef directly with salt, black pepper, and chili powder.
  3. Heat a drizzle of neutral oil in a large skillet over medium-high heat.
  4. Once hot, add all the steak and sear until browned and sizzling.
  5. 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.
  6. Stir and cook until the marinade reduces and coats the beef in a glossy, caramelized sauce. Set aside.

🍟 ASSEMBLY

  1. Cook your fries until golden and crispy using your preferred method — oven, air fryer, or deep fryer all work.
  2. Transfer the hot fries to a baking tray or oven-safe dish and spread them out in an even layer.
  3. Add slices of American cheese all over the fries.
  4. 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.
  5. Remove from the oven and top the cheesy fries with the bulgogi beef.
  6. Drizzle generously with the spicy kimchi In-N-Out sauce.
  7. Spoon on the caramelized onions.
  8. Finish with a sprinkle of thinly sliced green onions and serve hot.

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.

Did You Make This Recipe?

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