There are times in life when easy Loaded Kimchi Fries are absolutely, completely necessary!
Is there anything that kimchi doesn’t make better? No, I don’t think so. And these Loaded Kimchi Fries are especially delicious and easy to make at home!
Why Kimchi Fries?
An easy crowd pleaser and party food, Kimchi Fries are perfect for game days, movie nights, or whenever friends come over. They are sure to make everyone happy!
Crispy, salty french fries are smothered with cheese then topped with caramelized kimchi for a major flavor boost that’s exciting, unexpected, and incredibly delicious.
Korean-fusion food never looked so good!
- Frozen French Fries. For ease and convenience, I used bagged frozen french fries. Choose crinkle, straight-cut, shoestring, or waffle fries — whatever you like best. Or, if you like, make homemade fries.
- Kimchi. For that spicy, acidic bite!
- Cheddar + Mozzarella Cheese. The best combo for nachos and loaded fries! Cheddar for the flavor, mozzarella for the cheesy stretch.
- Spicy Mayo. The finishing touch. I used Wafu but you can sub with drizzles of Kewpie mayo and Sriracha instead.
- Avocado. Creamy chunks add so much flavor.
- Cilantro. Sprinkle all over for a fresh, herby element.
Make it extra by adding:
- chopped jalapeno
- dollops of sour cream
- cooked, crumbled sausage
- pico de gallo
How to make Kimchi Fries:
- Bake french fries on a sheet pan until crispy.
- Cook OLD kimchi until caramelized and golden orange. (OR chop up NEW kimchi into bite-sized pieces.)
- Smother fries with cheese. Then scatter cooked kimchi on top. Bake until cheese melts.
- Add spicy mayo, cilantro, and chopped up avocado. Enjoy!!
- Salt french fries. When they are done baking, sprinkle with salt and toss with a spatula. An easy tip that keeps frozen french fries extra tasty.
- Melt cheese gently. After the fries have finished baking, turn off the heat and sprinkle cheese. Slide the sheet pan back into the oven where the cheese should melt in the residual heat. Otherwise, the cheese will harden too much.
What kind of kimchi should I use?
Kimchi is a fermented food item and depending on its age, will taste very different.
For this recipe, OLD kimchi or NEW kimchi both work.
- For OLD kimchi, cook it down until caramelized and golden orange. The flavors will deepen and intensify, while also mellowing and removing that overly acidic flavor.
- For NEW kimchi, there’s no need to cook it down. Simply chop and sprinkle all over. That fresh, crunchy bite will be so tasty, just as it is!
FYI: Old kimchi is dark, juicy, and soft. When you take a bite, it will fizz in your both.
Other recipes with kimchi:
- Kimchi Queso Dip
- Kimchi Pizza with Bacon
- Thick-cut Pork Chops with Kimchi Pan Sauce
- Bibim Guksu (Korean Spicy Cold Noodles)
- Kimchi Pancakes (Jeon)
Easy Loaded Kimchi Cheese Fries
- 13 x 18" sheet pan
- Non-stick Skillet
- 1 lb package frozen french fries
- 1 cup kimchi (preferably old) (cut into bite sized pieces with scissors)
- 3 cups mozzarella + cheddar cheese (grated)
- 1-2 Tbsp spicy mayo (I used Wafu but you can sub with drizzles of kewpie mayo + sriracha)
- 1 avocado (diced)
- cilantro or green onion (chopped)
- Spread frozen french fries on a sheet pan in one layer. Bake frozen french fries according to package directions until they are crispy and heated through, about 20-25 minutes.
- For OLD KIMCHI: heat a non-stick pan over medium heat. Add 1 tsp of neutral cooking oil (I use grapeseed oil). When the oil is heated, add the kimchi and all the juices. Cook until the kimchi is cooked down and caramelized, about 5-6 minutes. Lower heat, if necessary. The kimchi should be golden orange in color and soft. There should be very little liquid in the bottom of the pan.
- For NEW KIMCHI: Chop up kimchi and set aside.
- Remove french fries from the oven and turn off the heat. Season fries with salt, making sure to toss evenly with a spatula. Sprinkle cheese all over. Scatter the cooked kimchi on top. Return to the oven and let the cheese melt slowly in the residula heat, about 4 minutes.
- Remove from the oven. Drizzle with spicy mayo (or Kewpie mayo and sriracha). Scatter cilantro and diced avocado. Eat immediately!
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