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Kimchi Fries

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Kimchi Fries are a Korean-inspired fusion dish made with crispy fries, spicy tangy kimchi, melty cheese, and creamy gochujang or sriracha mayo. Topped with bold extras like green onions, sesame seeds, or bulgogi beef, they’re a crave-worthy snack or appetizer bursting with umami flavor.

Ingredients

  • 4 large Russet potatoes or 1 bag frozen French fries
  • Vegetable oil (for frying or baking)
  • Salt, to taste
  • 1 cup kimchi, chopped
  • 1 cup shredded cheese (cheddar, mozzarella, or blend)
  • 2 tablespoons sriracha mayo or gochujang mayo
  • 2 tablespoons chopped green onions
  • Optional: 1/2 cup cooked bulgogi beef
  • Optional: 1 fried egg
  • Optional: 1 teaspoon sesame seeds
  • Optional: chopped cilantro, pickled jalapeños

Instructions

  1. Wash and peel (optional) the potatoes. Cut into fries and soak in cold water for 30 minutes. Drain and pat dry.
  2. Fry at 300°F (150°C) for 4–5 minutes, then rest. Increase oil to 375°F (190°C) and fry again for 2–3 minutes until golden and crispy. Alternatively, bake at 425°F (220°C) for 25–30 minutes. If using frozen fries, cook per package instructions.
  3. Chop the kimchi. For enhanced flavor, sauté in a pan over medium heat for 2–3 minutes until caramelized. Set aside.
  4. Place hot fries on a baking sheet or serving platter. Top with shredded cheese and kimchi. Broil for 2–3 minutes or until cheese is melted.
  5. Drizzle with sriracha or gochujang mayo. Add toppings like green onions, bulgogi, sesame seeds, fried egg, or other optional garnishes.
  6. Serve immediately while hot and fresh.

Notes

  • Sautéing the kimchi deepens flavor and reduces excess moisture.
  • Use gochujang mayo for more traditional Korean spice or sriracha mayo for ease.
  • Bulgogi beef or a fried egg adds extra richness for a heartier version.
  • Kimchi fries are best served immediately to preserve crispiness.
  • Sweet potato fries can be used for a sweet and spicy contrast.

Nutrition

Find it online: https://thefamilycooking.com/kimchi-fries/