Korean kimchi loaded fries and gochujang fries that are crispy and packed with flavor! Much healthier than your normal loaded fries, but just as tasty!

Why You Will Love This Recipe


  • 🍟 Crispy and Flavorful: Every bite is crunchy and packed with bold Korean flavors.
  • 🥣 Crowd pleaser: With two options of either Korean Loaded Fries or Umami Gochujang Fries, there’s something for everyone!
  • 💪🏼 Two oil-free options! The Gochujang version can be made oil-free, and I included a bonus third variation using my oil-free mayonnaise!
  • 🕒 Easy to Make: Simple steps with clear instructions & photos included!
  • 🥳 Perfect for Sharing: Great for parties, gatherings, or a fun snack night.
  • 😋 Guilt-Free Indulgence: Enjoy a delicious snack without feeling weighed down.
Korean loaded French fries closeup, with a part of it already eaten.

Ingredients

  • Potatoes: The ultimate comfort ingredient!
  • Vegetable oil: For that perfect crispy texture.
  • Salt: Enhances the flavor of this Korean french fries.
  • Freshly cracked black pepper: Adds a touch of spice and depth. Use freshly cracked for the best flavor, you can taste the difference!
  • Scallion / Green Onion: Fresh garnish for a burst of color and that Asian touch.
  • Sesame seeds: Adds a nutty crunch and texture to the dish.
Ingredients for Korean kimchi loaded fries with labels on a white marbled background.

And you have 2 options for the toppings. First up, the Kimchi Loaded Fries.

  • Kimchi: Fermented Korean vegetable that packs flavor and healthy probiotics!
  • Agave syrup (optional but recommended): Helps with that caramelization. You can skip in a pinch but I highly recommend adding them!
  • Gochujang (optional but recommended): Korean chili paste for a spicy kick. Same thing here, skip in a pinch but do NOT skip if you’re going for the BEST flavor!
  • Sesame oil (optional): Adds a rich aroma.
  • Spicy mayo (optional, for garnish): Garnish for an extra creamy, spicy touch, characteristic of any loaded fries! Use either my Sriracha Mayo/Dynamite Sauce, my Kimchi Mayonnaise, or Gochujang Mayo recipe.

Or, if you’d like something quicker and easier, opt for this second version of Gochujang Fries!

Ingredients for the gochujang sauce with labels on a white marbled background.
  • Gochujang: The Korean red chili paste which packs flavor into the recipe!
  • Soy sauce: Adds a salty, umami depth.
  • Rice vinegar: Provides a subtle tanginess that rounds up the flavor.
  • Water: Thins the sauce to the perfect consistency.
  • Sesame oil (optional): For that characteristic aroma we all love.

Or as bonus, skip the sauce altogether and just dip them with my Spicy Gochujang Mayo or my Kimchi Mayo. This third version requires no real cooking and is done in under 5 minutes!

Ingredients Deep Dive: Kimchi and Gochujang

What is kimchi made of?

Kimchi is typically made from fermented napa cabbage, Korean radishes, garlic, ginger, and chili flakes, along with other seasonings like salt and fish sauce. Meaning that you have to read the ingredients if you’re vegan and don’t want to eat fish sauce! Or of course, feel free to DIY your own kimchi by following this Kimchi recipe from Maangchi, one of the OG Korean YouTubers!

Since kimchi is fermented, they’re typically on the softer side (but not mushy), although the bigger pieces of vegetables retain some of their firmer and slightly crisp texture.

A fork digging into Korean loaded fries, going through the caramelized kimchi.

What is gochujang sauce made of?

The Korean gochujang is a thick paste made of Korean red chilies, glutinous rice, fermented soy, and salt. It is spicy, savory, and sweet at the same time. Due to this balance of flavors, it’s considered mildly to moderately spicy.

And just to clear the confusion, there is a very big difference between sriracha and gochujang. Sriracha is much milder while gochujang has more depth and flavor!

Korean gochujang French fries in a pan looking sweet and glistening with umami.

Step-by-step Instructions

First up, cook the potatoes.

Prepare the Potatoes: Preheat oven to 375°F (190°C). Slice into 0.4-inch (1 cm) thick pieces, then cut into fries. Dry the potatoes thoroughly.

Season: In a large bowl, toss dried fries with oil, salt, and pepper until evenly coated.

Bake: Spread fries in a single layer on a lined baking sheet to avoid sogginess. Bake at 375°F (190°C) for 20 minutes. Then increase the heat to 425°F (210°C) and bake for 10-15 more minutes until brown and crispy like in the picture below. Adjust baking time as needed based on potato size.

Close-up of crispy oven-baked fries on a baking sheet, ready to be made into Korean fries.

Prepare the Sauce: About 5-10 minutes before the fries are done, prepare the sauce according to your preferred version (see below). This ensures the sauce is ready to enjoy right when the fries are done!

Toppings Option 1: Kimchi Loaded Fries

Now we’ll prepare the toppings if you choose the loaded fries option.

Add Ingredients: In a non-stick pan over medium heat, add your cooking oil. Once hot, add kimchi vegetables (without juice). Stir in agave syrup and gochujang if using. Mix well.

Caramelize Kimchi: Cook for 3-4 minutes until kimchi caramelizes and juices dry up. Avoid stirring too often so the kimchi can caramelize.

Deglaze and Finish: Pour the remaining kimchi juice to deglaze the pan. Sizzle for 1-2 minutes until most juice evaporates, but before all the juice evaporates. Then remove from heat immediately and drizzle with sesame oil if using.

Serve: Plate your fries and top with caramelized kimchi. Drizzle with the spicy mayo, and garnish with scallions and sesame seeds. Enjoy your kimchi fries!

Toppings Option 2: Sticky Gochujang Fries

And here are the instructions for the gochujang version!

Mix Ingredients: In a small bowl, combine all ingredients (except sesame oil if using).

Heat Up: In a large non-stick pan over low to medium heat, warm the gochujang mixture until it starts to bubble, about 1-2 minutes. Once it bubbles, stir the sauce continuously for 15-45 seconds until it thickens (be careful not to burn). Then immediately turn off the heat.

Coat and Serve: Add fries to the pan and coat them evenly with the sauce. Top with scallions and sesame seeds if using, and enjoy!

Toppings Option 3 (Bonus): Gochujang/Kimchi Mayo Fries

Feeling lazy or don’t have time? Just serve this with either my Gochujang Mayo/Aioli, or my Kimchi Mayo/Aioli. They’re both done in under 5 minutes, without any real cooking!

Secrets for the BEST Korean Fries

  • To make the crispiest fries, check out my Adobo Potato Fries recipe. It’s basically the same steps but with more details, plus the option to cook them in an air fryer!
  • Serve immediately! Fries get soggy really quickly so you definitely want to eat them as soon as possible!
    • If making multiple batches, crisp up the fries from the earlier batch for 5-7 minutes at 425°F (220°C) just before serving.
Korean loaded kimchi fries served in a white rectangular plate on top of a brown wooden serving plank.

Top Tips

  • I highly recommend freshly cracked black pepper for this recipe. This simple ingredient elevates the recipe!
  • Be sure to use a non-stick pan. The sauce will caramelize and become sticky so it might be a hassle to clean up if you’re not using a non-stick pan!
  • If the kimchi/gochujang sauce starts to burn or thickens too quickly, immediately turn off the heat. The residual heat in the pan can continue to cook them.
  • If you’re making the gochujang fries version, do NOT be tempted to add a bit more water once you’ve added the fries into the sauce. Doing so will cause the fries to become soggy! Just keep on stirring to coat the sauce evenly.

Serving Suggestions

There’s no better way to serve this Korean fries than with this Korean Strawberry Oat Milk! Add some sweetness after this flavor-packed dish!

Hosting a Korean-themed party? Then also make my Kimchi Vegetables Sushi plus my Spicy Gochujang Ramen/Udon recipe!

Two hands holding Korean loaded fries topped with caramelized kimchi, spicy mayo, scallions, and sesame seeds.

Jazzing Up This Korean Fries

Want to jazz this recipe up even further? Try adding garlic powder, paprika, cayenne pepper or gochugaru (Korean chili powder) to season the fries. You can also melt some (vegan) cheese on top of the loaded fries for an extra oomph if you want something more filling. Or if you have some Asian mushrooms like enoki or shimeji, they’re great when stir-fried and mixed into the fries!

Storage and Meal Prep Instructions

Storage: In the unlikely event that you have leftovers, store in the fridge for up to 3 days. To reheat, bake in the oven for 10 minutes at 425°F (220°C).

Meal Prep: You can prepare the sauce mixture ahead of time and store it in the fridge for up to 5 days. You can also pre-bake your fries so you only need to crisp them up in the oven for 10 minutes at 425°F (220°C). But remember, you only want to add the sauce to the fries just before serving.

Close-up of a fork digging into Korean loaded fries, piercing through the caramelized kimchi.

FAQ

Kimchi fries are crispy fries topped with caramelized kimchi, spicy sauce, and garnishes like scallion and sesame seeds, creating a delicious fusion of Korean and American flavors!

If you use gluten-free gochujang and sub the soy sauce with tamari, then yes, this recipe is gluten-free!

You can bake the fries without oil, but they may be less crispy. If you want to go oil-free, opt for either the sticky gochujang fries, or the option with gochujang or kimchi mayo. Make your own mayo in just 3 minutes using my Oil-free Mayo recipe, and you’re good to go!

Air fry in a single layer at 380°F (195°C) for 10-12 minutesToss them around then air fry for 5-10 more minutes until the fries are golden and crispy. If they are not that crispy yet, air fry them longer in 1-2 minute increments. Repeat with the other batches.

Absolutely! Note that the flavor will change but I bet they will still be delicious!

Sprinkling sesame seeds on top of glistening Korean gochujang fries.

Looking for More Asian Bites Recipes?

I’ve got plenty! Check out my Shiitake Sushi Roll, or my Cucumber Sushi Roll for a simpler sushi recipe. Or try my 5-Minute Marinated Tofu which is a crowd-pleaser and is super easy to make! Serve them with toothpicks to make it easier to nom on!

Prefer something sweet instead? Then try my Nutella Mochi or my Green Tea Ice Cream Mochi!

Korean French Fries, 2 Ways (Kimchi Loaded Fries & Gochujang Fries)

Korean kimchi loaded fries and gochujang fries side-by-side, both taken from above.
Korean kimchi loaded fries and gochujang fries that are crispy and packed with flavor! Much healthier than your normal loaded fries, but just as tasty!
Jem @ The Fruity Jem
Prep Time 10 minutes
Cook Time 10 minutes
Baking Time 20 minutes
Total Time 40 minutes
Serving Size 2 servings

Ingredients

  • 4-6 potatoes (2 pounds, 900 grams)
  • 1 Tablespoon vegetable oil
  • ¼ tsp salt
  • ¼ tsp freshly cracked black pepper
  • 1 scallion, chopped for garnish
  • 2 teaspoons sesame seeds for garnish

Version 1: Loaded Korean Fries

  • 1 teaspoon vegetable oil
  • cup kimchi
  • ½ Tablespoon agave syrup optional but recommended
  • 1 teaspoon gochujang optional but recommended
  • ¼ teaspoon sesame oil optional
  • 1 Tablespoon spicy mayo optional, for garnish

Version 2: Gochujang Fries

  • 2 Tablespoons gochujang
  • 2 Tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 Tablespoon water
  • ¼ tsp sesame oil optional

Instructions

Cook the Fries

  • Prepare the potatoes: Preheat your oven to 375°F (190°C). Wash and dry the potatoes. Slice the potatoes (without peeling the skin) into 0.4-inch (1 cm) thick pieces, then cut into fries. Lay the fries on a kitchen towel and wrap them to dry thoroughly (don't skip this step!).
  • Season: In a large bowl, toss the dried fries with oil, salt, and pepper until evenly coated.
  • Bake: Spread the fries in a single layer on a lined baking sheet, making sure they don't touch to avoid sogginess. Bake for 20 minutes at 375°F (190°C).
    Then, increase the heat to 425°F (210°C) and bake for another 10-15 minutes until brown and crispy. Keep an eye on them to prevent burning, as the exact time depends on the size and type of potatoes. Start with 10 minutes first, then increase the baking time if needed.
  • About 5-10 minutes before your fries are done, prepare the sauce following the instructions below. This way, the sauce will be ready when the fries are done!

For Version 1: Loaded Korean Fries

  • To a non-stick pan, add some cooking oil on medium heat. Once the oil is hot, use a spoon to scoop the kimchi vegetables into the pan, excluding the kimchi juice. No need to squeeze the juice out but just know that the oil will splatter since there is moisture in the kimchi.
  • Then add the optional agave syrup and gochujang. Stir well.
  • Let it cook in medium heat until the kimchi caramelizes and the kimchi juice starts to dry up, for about 3-4 minutes. Do not stir too often so that the kimchi has time to caramelize.
  • Then add remaining kimchi juice to deglaze the pan. Stir a little bit and let your kimchi sizzle further for about 1-2 more minutes, until most of the kimchi juice has evaporated.
  • Turn the heat off and drizzle some sesame oil if using, to add in some aroma. Your fries should also be done by now.
  • Now serving time! Add your fries to the serving plate, topping it off with the caramelized kimchi. Drizzle with the spicy mayo, scallion, and sesame seeds if using, and enjoy!

For Version 2: Gochujang Fries

  • In a small bowl, mix all the ingredients together (except the sesame oil if using).
  • In a large non-stick pan over low to medium heat, heat the gochujang mixture until it starts to bubble, for about 1-2 minutes.
  • Once it bubbles, stir the sauce quickly and continuously to prevent burning, while keeping the heat on for 15-45 more seconds. Once the sauce thickens (but before it burns), turn the heat off immediately.
  • Stir the fries into the pan and coat with the sauce. Transfer to the serving plate and top with the scallion and sesame seeds if using. Enjoy!

Notes

Top Tips
  • I highly recommend freshly cracked black pepper for this recipe. This simple ingredient elevates the recipe!
  • Be sure to use a non-stick pan. The sauce will caramelize and become sticky so it might be a hassle to clean up if you’re not using a non-stick pan!
  • If you’re making the gochujang fries version, do NOT be tempted to add a bit more water once you’ve added the fries into the sauce. Doing so will cause the fries to become soggy! Just keep on stirring to coat the sauce evenly.
  • Serve immediately! The fries get soggy really quickly so you definitely want to eat them as soon as possible!
Storage Notes
You can prepare the sauce mixture ahead of time and store it in the fridge for up to 5 days. You can also pre-bake your fries so you only need to crisp them up in the oven for 10 minutes at 425°F (220°C). But remember, you only want to add the sauce to the fries just before serving.
Meal Prep Notes
To reheat, bake in the oven for 10 minutes at 425°F (220°C).

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