Looking for snack plate worth sharing? These Spicy Kimchi Fries are filled with delicious flavors and textures for a party in your mouth!
Kimchi is a staple in Korean cuisine. It is made of fermented vegetables — typically cabbage and Korean radish — mixed with a variety of herbs and spices. This recipe uses caramelized kimchi paired with crispy gochujang French fries.
A closer look at what’s inside:
Use russet potatoes to make a classic French fry. Bake these at high heat to get the perfect crispy fry! Baking fries vs. frying keeps them from absorbing too much oil.
Make sure you use a cooking oil that can withstand the temperature at which you are cooking. Different oils break down at different temperatures, losing nutritional value and leaving an unpleasant taste. Avocado oil has one of the highest smoke points at 520° Fahrenheit. Olive oil starts breaking down around 410° Fahrenheit, so it is better not to use in high heat cooking. I also find avocado oil does not alter the flavor of the dishes I use it in like some oils can.
Have you heard of this popular red chili paste? It is savory, sweet, and spicy — hitting all of those flavor profiles in one. I used gojuchang from Lucky Foods that is made with raw sugar instead of corn syrup like many brands.
I love adding garlic powder to my fries for both the flavor and the health benefits!
Salt + Pepper
Don’t forget the salt + pepper! I add salt at the end to taste so I can get it just right. I’ve also read that waiting to add salt helps the fries get crispier. Something about salt causing the potatoes to release water…
Kimchi contains probiotics and is good for your health. It is thought to reduce inflammation and benefit the heart, immune system, and memory. It has a bold fermented flavor that some find a little intense. This recipe caramelizes the kimchi for a delicious sweet twist on the traditional side dish. I used Kimchi from Lucky Foods. They offer a number of flavors and vegan options.
Soy sauce originated in China over 3,000 years ago. Traditionally it is made by fermenting soy and wheat. I used regular soy sauce in this recipe, but you can also use reduced sodium soy or a soy sauce alternative.
As you might guess, rice vinegar is made from fermented rice. It is commonly used in Asian cooking and has less acidity than other vinegars. Rice vinegar is often used to sweeten dishes and is a great way to add flavor.
I used just a touch of cane sugar in this recipe to caramelize the kimchi and bring a little sweetness to the plate. You can sub for coconut sugar if you want a low-glycemic alternative.
Are you a fan of Lucky Foods products? Check out these Vegan Carrot Dogs using Lucky Foods Bulgogi Sauce and Kimchi Hot Sauce!
This is a sponsored post written by me on behalf of Lucky Foods. The opinions and text are all mine. The Lucky Foods product mentioned in this post were sent to me as a gift to use in this recipe, thank you so much!
Spicy Kimchi Fries
- 2 large russet potatoes
- 2 tablespoons avocado oil
- 2 teaspoons Lucky Foods Seoul Gochujang
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- Salt to taste
- 1 cup Lucky Foods Seoul Kimchi any variety
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- Preheat the oven to 450° Fahrenheit and line two 9” x 13” baking sheets with parchment paper. If your oven has convection bake, opt to use the setting to more evenly bake both trays. Convection bake should be set to 425° Fahrenheit (some ovens do the conversion automatically when you punch in the baking temperature).
- Rinse the russet potatoes well and scrub the skin to clean. Dry each potato.
- Cut russet potatoes into fries — roughly ¼ inch thick on each side.
- Transfer to a medium-sized bowl and add avocado oil, gochujang, garlic powder, and pepper. Use your hands to mix everything together until the fries are evenly coated in oil and spices.
- Lay the fries out on the prepared baking sheets, making sure to leave space between each fry. This will help them to crisp up.
- Bake for 15 minutes. Remove the fries from the oven and flip them over.
- Bake for an additional 10+ minutes until the fries start to brown on the edges and get crispy. If you cut extra small fries, they may be done in less time. Larger fries may take a little longer.
- While baking, prepare the Caramelized Kimchi.
- Remove fries from the oven and sprinkle with salt to taste.
- Top with Caramelized Kimchi, Lucky Foods Kimchi Mayo, green onions, and sesame seeds. Dig in!
- In a small mixing bowl combine soy sauce, rice vinegar, and sugar.
- Add Kimchi and coat with the sauce mixture.
- Heat a frying pan over medium-high heat.
- Once hot, add the kimchi and any extra liquid to the pan.
- Cook for 5+ minutes stirring frequently until the kimchi starts to caramelize.