I cannot contain my enthusiasm over this Kimchi fries dish. I tasted kimchi fries at a Korean-Mexican restaurant in Beijing, and ever since then, I’ve wanted to make them at home. Really, kimchi cheese fries? Absolutely nothing, that’s what.
Caramelized kimchi and onions are sprinkled atop oven-baked fries that have been seasoned with Korean chili powder. Melted cheese completes the dish, and crumbled bacon and chopped scallions up the flavor factor.
The kimchi fries are the best after-work snack, Super Bowl party dish, or movie night munchie.
- 110g of shredded cheddar cheese
- 3 large russet potatoes
- 2 slices of bacon, chopped
- 1 thinly sliced small onion
- 1 scallion, chopped
- 2/3 cup of roughly chopped Kimchi
- 3 tablespoons of olive oil
- 2 teaspoons of Korean chili powder
- 2 teaspoons of sugar
- salt and pepper
- In order to bake successfully, an oven temperature of 450 degrees must be maintained. Prepare a baking sheet for the fries by cutting the potatoes into fries.
- Dress with olive oil, Korean chili powder (or paprika), and salt and pepper to taste. For even browning, stir the fries a few times while baking for a total of 45 minutes.
- Prepare the toppings once the fries have baked for 30 minutes. The bacon should be cooked until crisp in a skillet over medium heat. Get rid of using a slotted spoon and put to one side.
- Chopped kimchi, sliced onion, and sugar can all be added to the bacon fat in the pan. Caramelize in a stir-fry for 10 minutes.
- Spread half the cheese over the fries in a baking dish or on the baking sheet. Spread the kimchi mixture on top of the remaining cheese.
- Wait until it’s melted and gooey under the broiler, about 1-2 minutes. The onions and bacon you set aside will do the trick.