Another Adorable Grandson to Love! Also, My Updated Bulgogi Fries Recipe

 My newest grandson, Patrick (or Bam-Bam, as he will be called from now on), made his appearance into the world very recently. The delivery was long but normal, though Sophia's epidural leaked twice, which caused her legs to go completely numb while she still felt most of the final pain and pressure of delivery. Unpleasant, yes, but she will still consider having more children, so that's a win.

At nine pounds, this little guy is as strong as he is handsome. 

He's little, but he's already throwing hands! 

Bam-Bam's dad is a weight lifter and long-time jui jitsu student, so Bam-Bam practicing his fighting skills both in and out of the womb seems par for the course. Also, doesn't the little guy look just like his dad? 

Right after he was born, Bam-Bam spent a good thirty seconds just holding his head up and staring at his beautiful mama. He continues to enjoy staring at his mama every chance he gets.

Matt and Sophia went about forty-eight hours without sleep before the delivery, so I have spent lots of time after they got home from the hospital holding my beautiful, amazing little grandson so they could nap and take showers or get in a workout (Matt). Bam-Bam is still sleeping most of the time, but when he is awake and alert, you can tell he's got all the cogs and wheels turning. He's a smart kid. Yes, I'm biased, but I have not been wrong yet about any of my grandsons being very bright. 

Speaking of my other grandsons, Siân brought her three boys over yesterday to hang out for the afternoon. They have really been missing me and Husband even though we have visited their new house several times (we often accidentally drop in at nap time). We spent a fun afternoon with them, and the littlest one was my little buddy the whole time because he's still a Nanna's boy. Nicholas, the two-year-old, absolutely adores his Grampy, so he and Husband spent a lot of time "playing" board and card games and chasing each other around, shrieking with delight. 

I asked Husband what I could cook him for dinner for Father's Day. That's about all I can offer in the way of gifts because Husband is very hard to shop for; fortunately, Husband is happily satisfied with having his favorite meal cooked for him. He asked for my version of K-Pop fries, which is his current favorite. 

I've previously posted the recipe I've used for our version of these Korean-American fusion fries, but I've changed it up a little bit since then. I thought I would post the newest version here. The inspiration for this recipe comes from a restaurant called Bumblebee, a Utah-based Korean-American fusion fast food place (which isn't at all like Cupbob). Bumblebee used to have three locations, but the one closest to us has since shut down, which is a shame. I don't know if the other two are still in operation.

Bulgogi Fries

Flavorful bulgogi beef sprinkled over crispy-creamy roast potatoes, smothered in melted cheese, and topped with fry sauce, unagi sauce, and green onions.

Serves 5-6

5 lbs roasted potatoes (recipe below), or 1 2-lb package frozen seasoned fries

2 cups grated sharp Cheddar cheese

14-oz or 16-oz package frozen Philly cheesesteak-style shredded sirloin, or 1 pound ground beef

1/4 cup soy sauce

2 Tbsp brown sugar

2 cloves minced garlic

1 Tbsp minced fresh ginger, or 1 tsp dry ground ginger

1/4 tsp red chili flakes, or to taste

Fry sauce (recipe below)

Unagi sushi sauce (optional)

Sliced green onions 

1. Begin preparing the roast potatoes about 90 minutes before you want to eat. They are worth the effort! Alternatively, get the frozen, seasoned french fries into the oven and cook according to package directions about 20 minutes before you want to eat.

2. Brown the Philly cheesesteak meat or ground beef. Mix the soy sauce, brown sugar, garlic, ginger, and chili flakes in a bowl and add the mixture to the meat when it is almost done cooking. Let simmer on a low heat until everything is ready to assemble.

3. When the potatoes are done, plate a portion and top the potatoes with some cheese and hot bulgogi meat. You can let the heat of the other ingredients melt the cheese or you can stick the plate under the broiler for about 30 seconds to one minute to melt the cheese and crisp the meat a little bit. Top with plenty of fry sauce, some unagi sushi sauce (optional), and sprinkle with green onions. Eat immediately!

Roast Potatoes

5 lbs yellow potatoes, like Yukon Gold 

Salt

2 tsp baking soda

Oil

Garlic powder (do not use fresh garlic, which will burn and go bitter)

1. Preheat oven to 425 deg. F.

2. Fill a large pot with water, leaving enough room for potatoes to be added. Heavily salt the water and bring to a boil.

2. Meanwhile, peel and wash potatoes. Cut them into large chunks (quarter larger potatoes and halve smaller potatoes) as they will lose a lot of volume during cooking.

3. When the water is boiling, add the baking soda and carefully add the potato chunks.

4. Let the potatoes boil until they are barely fork tender. Drain them, rough them up a bit so they get a little mushy on the outsides, and put them into a large bowl. 

5. Stir in some oil (a couple Tbsp or so), salt, and garlic powder. 

6. Oil a jelly roll pan (12" x 17"), a full-sheet pan, or two cookie sheets using a cooking brush. Pour the potatoes onto the pan(s) and separate the pieces as much as possible (crowded potatoes don't get crispy on the outside). Put them into the heated oven for 25 minutes.

7. When 25 minutes are up, pull the pan out of the oven and flip the potato pieces. Turn the oven heat down to 375 deg. F and cook the potatoes for another 30-35 minutes. Serve hot.

Fry Sauce (fry sauce is truly a Utah thing, and many restaurants offer their version of fry sauce)

1 cup mayonnaise

3/4 cup ketchup or BBQ sauce (BBQ sauce makes a slightly sweeter and smokier fry sauce)

Salt and pepper

2 Tbsp dill pickle brine or tamed jalapeños brine (the liquid in the jar)

1. Mix all ingredients together, adding salt and pepper to taste. Adjust ingredients to get the flavor you like best. I use a mixing cup/bowl with a spout so I can pour the sauce into a squirt bottle for even distribution across the fries. 

I also made a white Texas sheet cake, which Husband requested specifically.