Kimchi Fries

Ingredients & Substitutes

Please scroll down to the below recipe card for full measurements:

• Yukon Gold Potatoes: or substitute with yellow russet potatoes because these are best for oven-baked fries as they contain low-medium starch. However, if you only have white potatoes, rinse them in cold water after slicing to the remove excess starch. Sweet potatoes will also work.
• Kimchi: store bought kimchi from the Korean grocery store or homemade kimchi will work. If you're vegan, substitute with vegan kimchi that doesn't contain animal products. A good vegan brand is by Pulmuone sold at H-Mart.
• 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: avoid using minced garlic as it won't evenly coat the fries.
• Onion powder
• Paprika powder: this gives it a nice subtle smoky flavor to balance out the fermented kimchi.
• Japanese mayo (aka Kewpie mayo): a creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs like in regular mayo. As a last resort, substitute with regular mayo that is thick and creamy. 
• Green Onions: for garnishing.
• Sesame Oil: or substitute with sesame seeds. If you're allergic to sesame, omit this ingredient.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon. 

Other Topping Ideas

• Sesame seeds, toasted
• Sriracha sauce mixed with the Japanese mayo for a spicy version
• Shredded cheese
• Sautéed onions
• Gochugaru, aka Korean chili powder
• Sautéed Ground Beef
• Cheese Sauce

Instructions

Below are step-by-step instructions on how to make kimchi fries:

1. Slice potatoes into ½-inch thick x 2-inch long sticks. Then rinse the potato sticks under cold running water, strain and shake out as much excess water as possible. Pat dry the potatoes with clean paper towels to remove excess moisture. Transfer them to a large mixing bowl.
2. Season potatoes with garlic powder, onion powder, paprika, and vegetable oil. Massage the spices and oil into the potatoes with clean hands until they're evenly coated.
3. Choose ONE cooking method:
   • To bake in the oven: Preheat the oven to 450 degrees F. Spread the seasoned potato sticks in a single layer without any overlap on a large baking sheet lined with parchment paper. Giving each piece enough space. Bake on the middle rack for 35 minutes in total or golden brown and fork tender, flipping the fries over half way.
   • To deep fry: Heat 3 cups of 750 ml of vegetable oil in a large pan on medium heat, around 350 F with a digital instant read thermometer. Fry seasoned potato sticks in small batches until golden brown, flipping over halfway. Remove fries with a slotted spoon and transfer to a wire rack or paper towel lined plate to drain off excess oil.
   • To Air Fry: Preheat the air fryer to 400 degrees F. Lightly spray the air fryer basket with vegetable oil. Place the seasoned potato sticks in a single layer without any overlap so there's enough space between each piece. You will need to air fry in small batches. Air fry for 14-18 minutes, flipping over halfway, until they are crispy and golden brown. If they're not golden brown, air fry for another few minutes until they are.
4. Transfer fries to a large serving bowl. Top the fries off with sesame oil, kimchi, Japanese mayonnaise and green onions. Enjoy!

Storage

• These kimchi fries are best enjoyed fresh or they will so soggy.
• Leftovers can be stored up to 4 days in an airtight container in the fridge. I suggest keeping the toppings separate from the fries when storing.
• To reheat: microwave the fries for a few minutes or reheat in the air fryer or oven at 350 F for 5-10 minutes until hot.