Description
Crispy homemade fries topped with tangy aged kimchi, melted Colby Jack cheese, creamy spicy sauces, scallions, and a dash of Korean chili powder. These loaded Kimchi Fries are a bold and addictive Korean-American fusion snack.
Ingredients
Scale
- 1.5 cups aged kimchi, minced
- 2 tablespoons Kewpie mayo
- 1 tablespoon sriracha sauce
- 1 teaspoon Korean ssamjang
- 1 tablespoon sour cream
- 2 large russet potatoes
- 3 tablespoons sesame oil
- 1 teaspoon Korean chili powder
- 0.5 cup scallions, diced
- 1/2 cup Colby Jack cheese, shredded
- 1 pinch salt
- 1 pinch black pepper
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut russet potatoes into fries, rinse under cold water, then pat dry thoroughly.
- Toss fries in sesame oil, salt, pepper, and minced garlic. Spread in a single layer on the baking sheet.
- Bake or air fry for 20–25 minutes, flipping halfway, until golden and crispy.
- In a small bowl, mix Kewpie mayo, sriracha, ssamjang, and sour cream to make the sauce.
- Warm minced kimchi in a small pan until sizzling. Optionally sauté in a bit of sesame oil.
- Remove fries from oven and place on a platter. Immediately sprinkle with shredded cheese to melt.
- Top with warm kimchi, drizzle with spicy sauce, and garnish with scallions and chili powder.
- Serve hot and enjoy immediately.
Notes
- Use aged kimchi for bold flavor and tang.
- Sauté kimchi to deepen flavor and reduce excess moisture.
- Soak potatoes before baking for extra crispy fries.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 5g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg