Korean Kimchi Loaded Fries (Easy & Tasty!)
Korean kimchi loaded fries that are crispy & packed with flavor! Healthier than regular loaded fries, but just as tasty! Plus a simple option in 15 minutes!
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
- ⅔ 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 (see either this
kimchi mayo ,gochujang mayo , orsriracha mayo recipe)
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 or Kimchi Mayo
- Make your choice of mayo by following this
gochujang mayo orkimchi mayo recipe. Serve immediately with your fries!
Notes
Top Tips
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).
- 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!
- Serve immediately! The fries get soggy really quickly so you definitely want to eat them as soon as possible!
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).