SO excited about this Kimchi fries recipe, everyone. When I was living in Beijing, I went to a Korean-Mexican restaurant that had kimchi fries on the menu, and I’ve been wanting to recreate it ever since. I mean, kimchi cheese fries? What could be more awesome?
The fries are baked in the oven, seasoned with Korean chili powder (optional, for those who’d rather have a milder fry), and then topped with caramelized kimchi and onions. Melted cheese rounds everything out, and a sprinkling of bacon and scallions makes everything better.
Kimchi fries: the perfect movie night snack, super bowl party food, or epic after-work pick-me-up.
Kimchi Fries: Recipe Instructions
Preheat oven to 450 degrees. Cut the potatoes into fries and place on a baking sheet. A Mandolin slicer would be handy for this task!
Toss with the olive oil, Korean chili powder (or paprika), and salt and pepper to taste.
Bake for 45 minutes, tossing the fries a couple times during baking to make sure they brown evenly.
After the fries have been in the oven for 30 minutes, prep your toppings. In a skillet or pan over medium heat, cook the bacon until crisp. Remove from the pan with a slotted spoon, and set aside.
Add the chopped kimchi to the bacon fat in the pan (if you want to make the dish vegetarian, just use a tablespoon of oil), along with the sliced onion and sugar. Stir-fry until caramelized, 10 minutes.
In a baking dish or directly on the baking sheet, sprinkle half the cheese over the fries.
Spread the kimchi mixture over that…
And then top with the last of the cheese.
Broil for 1-2 minutes until melted and gooey. Hit it with the scallions and reserved bacon.
Serve!
Kimchi Fries
Ingredients
- 3 large russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons Korean chili powder or paprika (optional)
- salt and pepper (to taste)
- 2 slices bacon (chopped, optional)
- 2/3 cup Kimchi (roughly chopped)
- 1 small onion (thinly sliced)
- 2 teaspoons sugar
- 4 oz. shredded cheddar cheese (110g)
- 1 scallion (chopped)
Instructions
- Preheat oven to 450 degrees. Cut the potatoes into fries and place on a baking sheet. Toss with the olive oil, Korean chili powder (or paprika), and salt and pepper to taste. Bake for 45 minutes, tossing the fries a couple times during baking to make sure they brown evenly.
- After the fries have been in the oven for 30 minutes, prep your toppings. In a pan over medium heat, cook the bacon until crisp. Remove from the pan with a slotted spoon, and set aside. Add the chopped kimchi to the bacon fat in the pan (if you want to make the dish vegetarian, just use a tablespoon of oil), along with the sliced onion and sugar. Stir-fry until caramelized, 10 minutes.
- In a baking dish or directly on the baking sheet, sprinkle half the cheese over the fries. Spread the kimchi mixture over that, and then top with the last of the cheese. Broil for 1-2 minutes until melted and gooey. Hit it with the scallions and reserved bacon. Serve!
nutrition facts
I tried commenting & sharing my changes, but it won’t let me–says it’s a duplicate comment, :-(
I made a few modifications to suit my abilities & needs, using your recipe as my guide. They turned out amazing! I needed to speed things up, so I sliced the potatoes in rounds skins on. I used an avocado/EVOO blend & put single slices on baking sheet @420 degrees on the convection oven, flipping the rounds 3/4 of the way through. I used organic sharp white cheddar cheese & tossed w/potatoes into a mound, put back in the oven while it was off but still hot. Chopped the scallions, pled out of oven, sprinkled with vegan bacon bits & scallions, 7 it looked so magnificent that I decided to transfer from baking sheet to shallow bowl for plating. The transfer didn’t go as planned, but I now have kimchi fries & bean , which surprisingly tasted amazing. The other half of the kimchi potatoes made it onto the bowl, where they were devoured in 5 mins or less!
I am making these tonight! I have such a hankering for Kimchee Fries! Cross your fingers! LOVEloveLOve!
Nice!!
O-M-G. I need this now! Where has this recipe been all my life?!
We have been here, where have you been, Beth :-)
Wow! So creative!! Thank you!!! p.s. love your site.
Thanks MK!
Have made this fabulous recipe 3 times so far. Will have them tonight Christmas Eve after Mass.Merry Christmas!
Yay! Thanks for sharing Teresa!
Thanks you for posting this. I found this site because I was craving some kimchi fries and this completely hit the spot. I did par boil the “fries” first but then followed the recipe. It was awesome!
So glad you liked it, Rinka!
So awhile back in like August I decided for some reason to make large batches of three different kinds of kimchi and when I was done, I was like what in the name of cheesecakes am I going to do with so much kimchi ^O__o^ (especially since I am the only one in my family that eats it) Well I came across this recipe of yours about a month and a half ago but wasn’t quite confident in my kitchen skills yet to really use the oven much, but I finally made it today. And now I am stuffing my face with kimchi cheese fries because this recipe is awesome, and also uses up the massive amounts of kimchi in my fridge so mum can stop complaining about the lack of space in there ^^;; Thanks for the recipe, guys, will totally make it more often in the future