Kimchi Fries. Homemade French fries seasoned with garlic and paprika simply loaded with kimchi with mayo. Simply delicious!
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These loaded kimchi fries are such a tasty dish, and they will blow your taste buds away! They serve well as an appetizer, side dish or snack.
I first learned of these loaded fries when I went to Bahn Mi Boys here in Toronto. I took my first bite and it seriously made my eyes roll to the back of my head as they were so delicious! The hint of sweetness and tanginess from the fermented napa cabbage with creamy spicy mayo over those crispy fries was pure heaven.
Kimchi fries are not a traditional dish served at a Korean restaurant but it's very popular, trendy and a dish you'd find at restaurants that are open to food experimentation or at food trucks.
The original kimchi fries comes from Jae Kim, who is the owner of Chi'Lantro. His food truck focuses on serving Korean and Mexican food. His version is more complex but I wanted to share my simplified version of this infamous Asian fusion dish featuring main ingredients: potato and kimchi!
This kimchi fries recipe is super easy to make at home because we're using store bought kimchi for ease but feel free to use homemade kimchi. You can also make the fries in the air fryer as well if you wish but if you have an oven, it'll be easier to avoid air frying in batches.
Ingredients
Please scroll down to the below recipe card for full measurements:
- Potatoes: I highly recommend yellow russet potatoes for these fries because they are best for baking or roasting fries since they contain low-medium starch. However, if you only have white potatoes, just make sure to rinse them in cold water after cutting them into fries.
- You may also substitute with sweet potato fries for a healthier alternative. But please monitor the baking time as sweet potatoes contain more sugar versus regular potatoes, so they are prone to burning.
- Kimchi: store bought or homemade kimchi will work. If you're vegan, you can use vegan kimchi which is sold at certain Korean grocers like H-mart and it does not contain fish sauce. Pulmuone makes a great version of vegan kimchi. Any Korean grocer will carry this ingredient in their refrigerated section.
- Neutral oil: any flavorless oil with a high smoke point such as avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil.
- Garlic powder: I prefer using garlic powder over minced garlic as it's a powder form that evenly distributes and coats the fries.
- Paprika powder: This gives it a nice subtle smoky flavor to balance out the fermented kimchi.
- Japanese Mayonnaise: or substitute with normal mayonnaise or vegan mayo. You may also substitute with sour cream if you wish. This ingredient will take your fries to the next level!
- Green onions: these add more color to contrast the vibrant red kimchi mixture.
- Sesame oil: drizzle a little sesame oil over top for that wonderful nutty aroma.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Additional toppings
Feel free to sprinkle any of these additional ingredients on top of the fries to elevate them further:
- Sesame seeds, toasted
- Sriracha sauce for a spicier version
- Cheddar cheese, grated
- Sautéed sliced onion: yellow onions or white onion will work
- Gochugaru, aka Korean chili powder
- Sautéed Ground beef
- Cheese sauce
How to make Kimchi Fries
- Preheat your oven to 450 degrees F.
- Slice potatoes into ½ x ½ inch thick fries. If you're using white potatoes, rinse them in cold water and strain them - this remove extra starch.
- On a large baking sheet or sheet pan lined with parchment paper, spread your thick cut fries in a single layer. Season fries with paprika powder, garlic powder and oil.
- Using your hands, massage the oil and spices into the fries until well coated. Bake for 35 minutes on the middle rack, flipping them halfway through.
- Remove fries from oven with a slotted spoon or tongs and transfer them to a serving plate.
- Top off with kimchi and drizzle with mayo. Garnish with green onions. Enjoy with suggested topping ideas found in blog post (above)
Storage & Reheating
It's best consumed same day as the fries tend to go soggy next day. But if you wish to store them, they will last up to 4 days in an airtight container in the fridge. I would suggest keeping the kimchi, mayo and green onions separate from the remaining ingredients when storing.
Expert Tips
- I would not recommended seasoning your fries with salt because the kimchi is very high in sodium already.
- Place your fries on the middle rack when baking and make sure to flip over half way.
- I would highly recommend lining your baking sheet with parchment paper so the fries don't stick.
Other recipes you may like!
📖 Recipe
Easy Simple Kimchi Fries
Ingredients
- 8 medium size russet potatoes with skin on
- 1 tablespoon vegetable oil or sub with any neutral tasting oil
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3-4 tablespoon Japanese mayonnaise or sub with normal mayo
- 1 cup kimchi chopped
- 1 green onion finely chopped, for garnish
- 1 teaspoon sesame oil toasted kind
Instructions
- Preheat your oven to 450 degrees F.
- Slice potatoes into ½ x ½ inch thick fries. If you're using white potatoes, rinse them in cold water and strain them - this remove extra starch.
- If needed, roughly chop kimchi into bite sized pieces.
- On a large baking sheet or sheet pan lined with parchment paper, spread your thick cut fries in a single layer. Season fries with paprika powder, garlic powder and vegetable oil.
- Using your hands, massage the oil and spices into the fries until well coated. Bake for 35 minutes on the middle rack, flipping them halfway through.
- Remove fries from oven with a slotted spoon or tongs and transfer them to a serving plate.
- Top off with kimchi and drizzle with mayo and sesame oil. Garnish with green onions. Enjoy with suggested optional topping ideas found below in Notes section.
Notes
- Sesame seeds, toasted
- Sriracha sauce for a spicier version
- Gochugaru, aka Korean chili powder, for added spice
- Cheddar cheese, grated
- Gochujang mayonnaise (made by adding 1 tablespoon of gochujang to â…“ cup mayo)
- Kimchi juice
- Fresh ginger
- Cheese sauce
- Spicy gochujang aka Korean red pepper paste
- Sautéed sliced onion: yellow onions or white onion will work
- Sautéed Ground beef or sliced beef ribeye
- Taco meat
- Cooked Korean BBQ chicken, pork or beef
- Korean fried chicken, preferably in bite sized pieces
Heidi | The Frugal Girls
I loved your idea to use avocado oil, this is such a great alternative to regular oils! 💕
christieathome
Thanks so much Abhijna! I really appreciate your kind comment and I can't wait to see how they turn out 🙂 Have a great weekend my friend!
Josefina
Thank you so much for this recipe Christie!!! When u think fries couldn’t get better u come and say Hey!!! Throw some Kimchi on top!! Lol!! Just loved it 🙂
christieathome
Thanks so much Josefina! Haha yes you're so right! It's so simple too. Have a great weekend and thanks again!
Rebecca Dillon
This looks absolutely delicious! <3
christieathome
Thanks Rebecca!
Alex
I am craving these - they are so delicious. Such a great recipe and wonderful combination!
christieathome
Thanks so much Alex!!! It was really delicious.
Molly
I tried making these fries the other day and damn they were delicious! I couldn't stop myself.
christieathome
Thanks so much Molly! I really appreciate that!
LetsCurry
Christie,
These fries look so satisfying and the fact they can be made as a finning snack during this lockdown is a big help.
Thank you for such an amazing recipe.
christieathome
Thanks Haseena! They were incredibly easy to make too! Hope you have a great day!
Christie
Sherri
What a great way to take fries to the next level! Love this idea and love that it's vegan too! 🙂
christieathome
Thanks Sherri! It was really delish and so easy to make!
Rosemary Squires
OMG kimchi on fries?! Talk about the ultimate gut health combo! PS-- I'm currently growing some green onion seeds hehe
christieathome
Thanks so much Rosemary! It was so good and easy to make! I love that you're growing some green onions!