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Loaded Kimchi Fries


First there’s fries. Is it cocky to call our recipe perfect? Taste it for yourself, and then decide.MORE+LESS-

Updated November 15, 2019

1

bag (32 oz) frozen crinkle-cut French-fried potatoes

2

tablespoons gochujang paste

1

cup thinly sliced kimchi, drained and patted dry

1

package (20 oz) boneless skinless chicken thighs, cut into 1/2-inch strips

6

green onions, sliced on the bias, white and green parts separated

2

cups shredded sharp Cheddar cheese (8 oz)

1

tablespoon fresh cilantro leaves

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  • 1

    Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray. Add frozen potatoes; bake 35 to 40 minutes or until crisp on edges and golden brown.

  • 2

    In small bowl, beat mayonnaise, 1 tablespoon of the gochujang paste and the lime juice with whisk; set aside.

  • 3

    About 20 minutes before fries are done, in 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat; add kimchi. Cook 3 to 5 minutes or until beginning to brown. Transfer to small bowl; cover with foil to keep warm.

  • 4

    Add remaining 2 tablespoons butter to skillet; melt over medium-high heat. Add chicken; cook 4 minutes without moving. Stir chicken; stir in green onion whites, soy sauce and remaining 1 tablespoon gochujang paste. Cook 4 to 6 minutes, stirring occasionally, until chicken is cooked through (at least 165°F in center); drain and discard cooking liquid.

  • 5

    Move potatoes close together in pan. Top with 1 cup of the cheese, followed by chicken mixture, then top with remaining cheese. Top with kimchi. Bake 3 to 5 minutes or just until cheese is melted. Drizzle with gochujang mayonnaise; top with green onion greens and cilantro.

Expert Tips

  • Your brain might be wondering if searing the kimchi in butter is an unnecessary step, but your taste buds are begging you not to skip! This butter-searing method both mellows out the kimchi and caramelizes the edges of the cabbage to add sweetness. Try it—you’ll never look at kimchi the same way again.
  • Patting the chicken dry before adding to the hot skillet not only helps it brown nicely, but it will release easier rather than sticking, too.
  • We tried and tasted a lot of different proteins in this dish before we settled on fresh chicken thighs. After you’ve tried and fallen in love with these fries, consider experimenting yourself with different kinds of protein, like ground beef.

Nutrition Facts

Serving Size: About 1 Cup
Calories
480
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
1040mg
43%
Potassium
230mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
13%
Sugars
3g
Protein
23g
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
10%
10%
Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 4 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


Loaded Idaho® Potato Kimchi Fries

If you&rsquore a fan of Korean BBQ then you&rsquore going to be a big fan of these Idaho® potato kimchi fries. They&rsquore packed with so much flavor that you&rsquore going to want to make them again and again. Fries alone are amazing but when you add things like cheese, kimchi, beef and slaw on top, they just get better and better.

Ingredients:

  • 1 pound thinly sliced beef ribeye
  • 1 small yellow onion, finely minced
  • 3 garlic cloves, minced
  • 2 tablespoons sugar
  • ½ teaspoon minced ginger
  • 7 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon sesame oil
  • 2 medium carrots, julienned
  • 1 medium daikon radish, julienned
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon rice wine vinegar
  • 2 cups shredded cheddar cheese
  • ½ cup sriracha mayo
  • 1 cup store-bought kimchi, chopped
  • ½ cup fresh cilantro leaves
  • ¼ cup sliced scallions
  • ¼ cup pickled jalapeños

Directions:

  1. In a large bowl, combine the beef ribeye with the onion, garlic, sugar, ginger, soy sauce, white vinegar and sesame oil. Let marinate in fridge for about 1 hour or overnight.
  2. In a medium bowl, toss together the carrots, daikon, sugar, salt and vinegar. Let sit at room temperature for at least 30 minutes.
  3. Set a large skillet, or grill pan, over high heat. Once hot, add the marinaded beef and cook until crispy and charred, about 15 minutes. Remove from heat and set aside.
  4. Heat a large pot (Dutch oven will work great here) over medium-high heat. Fill it a little bit less than half of the way up with vegetable oil. Attach a deep fryer thermometer and heat the oil to about 350° F.
  5. Peel the potatoes and cut into thin fries. Immediately place the fries into a bowl of cold water to prevent them from turning brown and to rinse away the excess starch. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Make sure they&rsquore completely dry you don&rsquot want any moisture in the oil.
  6. Fry the potatoes in batches until light golden brown, about 3 to 5 minutes. Stir with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue frying the rest of the fries. Heat the oil to 375° F and fry the potatoes a second time (in batches as well) until deep golden brown and crispy, about 1 to 2 minutes. Transfer back to wire rack and sprinkle with salt to taste.
  7. Preheat oven to 350° F.
  8. To assemble the fries, arrange the potatoes on a baking pan. Sprinkle with cheese and bake until melted, about 5 minutes. Remove from the oven and top with the bulgogi, kimchi, sriracha mayo, pickled carrots and daikon, cilantro, scallions, and jalapeños. Serve immediately and enjoy!

Notes:

Note: If you want to keep these fries vegetarian, just omit the bulgogi beef steps and proceed without it!


Loaded Vegan Kimchi Fries

I have always been a kimchi fan – and when I went vegan I thought I was going to be out of luck when it comes to enjoying this spicy snack. BUT, luckily, finding vegan kimchi hasn’t been as hard as I thought.

I’ve found it at my local grocery store as well as Whole Foods. You could also make your own – but I went with the store-bought stuff.

Kimchi is spicy, tangy and makes for an amazing topping for fries!

To make this recipe even easier, I also opted for frozen waffle fries. Again, you could make your own, but we are going for easy today.

To give these fries even more flavor I also added some of the Sriracha Mayo I shared with you a couple weeks ago. Another layer of spice and deliciousness.

Finally top these off with your favorite greens – I went with a healthy handful of cilantro and green onions. Give everything a squeeze of fresh lime juice and you are in fry heaven!

These would be a perfect game day snack – grab a few forks and share the plate.


Recipe Summary

  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon toasted sesame oil
  • 1 pound boneless rib eye steak, cut into very thin, 3-inch slices
  • 2 tablespoons vegetable oil
  • 1/2 cup sugar
  • 1/4 cup distilled white vinegar
  • 2 tablespoons Korean chile paste (gochujang)
  • 2 tablespoons soy sauce
  • 1 cup kimchi
  • 1/2 cup mayonnaise
  • 3 tablespoons Sriracha, plus more for serving
  • 1 pound hot french fries
  • Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving

In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.

Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.

In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.

In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.

Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.


Kimchi Fries

These totally loaded kimchi fries are topped with cheese, sautéed kimchi, stir-fry beef and drizzled with a spicy gochujang sour cream sauce. They are perfect as an appetizer, main course or side dish!

Yield: 2-4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1/2 pound thinly sliced beef sirloin tips
  • 1 tablespoon sesame oil
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon sesame seeds
  • 1 pound frozen french fries
  • 1-2 cups shredded colby jack cheese
  • 2 cups chopped kimchi
  • 1 tablespoon minced cilantro
  • 1 tablespoon chopped green onion

Directions:

For beef:
In a small bowl add all ingredients and let marinate while the french fries cook.

Once the fries are done heat a pan over high heat and saute beef until no longer pink. This will only take a few minutes.

Remove beef from the pan and set aside.

For fries:
Prepare french fries according to package directions. Top with cheese and add back to oven until melted.

While the cheese is melting over the french fries quickly saute your kimchi. Using the same pan your sauteed your beef add you kimchi and quickly cook until warmed through.

Remove your cheese covered french fries from the oven and top with cooked kimchi, beef, cilantro, green onions and sauce.

For sauce:
In a small bowl whisk together until combined.


What is Kimchi?

Okay, now that I have all that out of my system, let's get to talking about some Bulgogi Kimchi Fries! I adore kimchi in ways you can't imagine. I would probably eat kimchi every day, on everything, if I could.

This is what makes kimchi so delish:

  • It's crunchy
  • tangy
  • sour
  • salty
  • sweet
  • and devilishly spicy

And, I dare say, it's pretty healthy (as long as you use a fish sauce with no added sugar or preservatives, like the Red Boat brand). Fermented foods are a wonderful addition to healthy eating plans.

Fermentation preserves the food's nutrients, improves a person's digestive system, and provides many different strains of probiotics. I know what you are thinking right now? It's that these Bulgogi Kimchi Fries are pretty dang healthy! Can I eat these every day? I say, sure why not!

Note: I am NOT a licensed Nutritionist but I do love me some fries. Please ignore everything I say about these fries or any fries being healthy enough to eat every day.


Recipe Summary

  • 1 (small) onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon toasted sesame oil
  • 1 pound boneless rib eye steak, cut into very thin, 3-inch slices
  • 2 tablespoons vegetable oil
  • ½ cup sugar
  • ¼ cup distilled white vinegar
  • 2 tablespoons Korean chile paste (gochujang)
  • 2 tablespoons soy sauce
  • 1 cup kimchi
  • ½ cup mayonnaise
  • 3 tablespoons Sriracha, plus more for serving
  • 1 pound hot french fries
  • Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving

In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.

Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.

In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.

In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.

Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.


6. Loaded Mexican Sweet Potato French Fries

Don't let regular fries have all the fun. Mix it up with sweet potato fries.

The subtle sweetness pairs amazingly with your favorite Mexican fixings in this Loaded Mexican Sweet Potato French Fries recipe.


Bacon Kimchi Fries

Your favorite food truck food, bacon kimchi fries, baked in the comfort of your own home. Baked French fries smothered in bacon, spicy kimchi, and sriracha mayo. Makes the perfect side dish or entree.

I know what you’re thinking, “Another bacon recipe?” And, yes, another bacon recipe. Sometimes you get your hands on some good thick-cut bacon and have to add it to your bacon, Brussels sprout, ranch pizza or your jalapeno, bacon beer cheese soup.

Kicking 2020 off the right way in my book!

This recipe came about because I was missing some of the food trucks we had more access to when we used to live in the city.

In the ‘burbs, you can maybe catch a good food truck every once in a while at a brewery. Our chances are even slimmer because we have kids, limited days and funds for going out, and limited babysitters.

Instead of hunting down good food trucks, I just decided to make my own at home.

This way my recipe is slightly healthier because we skip the deep frier. Yeah, I did add bacon. It’s all about balance, right?

Bacon kimchi fries are just that. Baked French fries smothered in warmed up kimchi and crispy bacon. Add a good, healthy drizzle of sriracha mayo all over the top along with some sesame seeds or furikake seasoning and you are good to go!

I like to suggest kimchi fried rice as a good introduction to kimchi if you have never had it before.

The spicy pickled cabbage is not too overwhelming in the fried rice. I am also adding my recommendation for this recipe as a jumping off point with kimchi as well.

The salty fries are the perfect vehicle to deliver the crispy bacon and spicy kimchi.

I know it might seem like blasphemy to say this, but you can even skip the bacon on the fries. It still takes very good.

Now all us suburbia folk can get our city food truck fix without having to leave the comfort of our homes.

No need to thank me. Just out here doing the Lord’s work and sharing the gospel about good loaded fry recipes.


A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G?Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.
They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will.

As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.


Watch the video: Chef Jae Kim at ChiLantro Barbecue: Spicy Chicken Kimchi Fries. 매운 닭 김치 감자튀김 (October 2021).