Korean Kimchi Loaded Fries

What are kimchi fries?

These Korean kimchi loaded fries are lightly salted fries loaded with a cheesy kimchi sauce and crispy gochujang tofu. They are then scattered with sliced spring onions and sesame seeds, and drizzled with spicy sriracha mayo.

Korean kimchi loaded fried: ingredients:

Most of these ingredients can now be found in most large supermarkets. However, you might need to visit an Asian or Korean supermarket to find the best options.

• French fries

Kimchi cheese sauce:

• Kimchi
• Butter
• Flour
• Milk
• Cheddar cheese 

Crispy gochujang tofu:

• Tofu 
• Corn flour
• Gochujang
• Ketchup
• Sugar
• Garlic
• Gochugaru (optional)

Garnish

• Sesame seeds
• Spring onion 
• Sriracha mayo

How to make Korean kimchi loaded fries

First, make the cheesy kimchi sauce. Start by draining and roughly chopping your kimchi.

Melt the butter in a medium-sized pan and fry the kimchi for around 2 minutes, stirring often. Stir through the flour before gradually pouring in milk and stirring until you have a thickened sauce. Tip in the grated Cheddar cheese and stir until it has all melted. Cover and set aside whilst you prepare the tofu.

Start by mixing together your tofu sauce ingredients. In a bowl stir together the ketchup, gochujang, garlic, sugar, gochugaru, and water. Now, tear your tofu into chunks and toss together with the cornflour.

Heat 2 tbsp of vegetable oil in a medium frying pan and fry your tofu until golden and crispy. Remove from the pan and wipe clean before adding in your spicy gochujang sauce. Once the sauce is bubbling, toss through the tofu until it is fully coated.

Salt your cooked fries, I used frozen French fries, and tip them into a serving bowl. Pour over the kimchi cheese sauce and top with the spicy tofu. Enjoy your kimchi cheese fries garnished with spring onion and sesame seeds and drizzled with sriracha mayo.

Can you fry kimchi?

Yes. To make this sauce it is best to fry the kimchi first to remove excess liquid and enhance the flavours. Drain and roughly chop the kimchi before frying.

Are kimchi fries spicy?

This depends on the kimchi you use. Some kimchi is super spicy, whilst other kimchi is very mild. However, by mixing in the kimchi with the cheese, the kimchi sauce is not too spicy.

The sticky gochujang crispy tofu, however, is made using gochujang and, optionally, gochugaru. Gochujang is Korean chilli paste and gochugaru is Korean chilli flakes. This is a little spicy. If you don’t like spice, omit the gochugaru.

Is kimchi vegetarian?

Traditionally, kimchi is made using fish sauce and shrimp paste. This kind of kimchi is not vegetarian. However, most Asian or Korean supermarkets sell both vegan and non-vegan versions of kimchi which taste almost identical.

Korean kimchi loaded fries: similar recipes

Check out my other vegetarian loaded fries recipes:

• Nando’s loaded fries
• Animal-style fries
• Cheeseburger loaded fries

Korean Kimchi Loaded Fries

5 from 1 vote

Fries loaded with cheesy kimchi sauce and crispy gochujang tofu. Garnished with sesame seeds and spring onion. Drizzled with sriracha mayo. Perfect for parties or late night snacking!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 3

Course: Party Food

Cuisine: Korean

Calories: 866

Ingredients Method

Ingredients

  

• 500g frozen French fries

Kimchi cheese sauce

• ½ cup chopped kimchi
• 1½ tbsp butter
• 1 tbsp flour
• ⅔ cup milk whole or semi-skimmed
• 75g/2⅔oz Cheddar cheese grated

Crispy gochujang tofu

• 280g/10oz extra firm tofu pressed, if necessary
• 3 tbsp corn flour
• 2 tbsp vegetable oil
• 2 tbsp gochujang
• 3 tbsp ketchup
• 1 tbsp sugar
• 2 garlic cloves minced
• 1 tbsp water
• 1 tsp gochugaru optional, if you like spice

Garnish

• toasted sesame seeds
• sliced spring onion green part only
• sriracha mayo

Method

 

1. Preheat you oven to 220℃/200℃ fan (430℉/390℉).
2. First, make the kimchi cheese sauce. Melt the butter in a medium sauce pan over a medium heat. Add in the chopped kimchi and stir-fry for 2 minutes.
3. Reduce the heat to medium-low. Stir in the flour and cook for 30 seconds.
4. Gradually pour in the milk, stirring constantly until everything is combined. Continue to heat until thickened, around 2 minutes.
5. Stir through the grated cheddar until melted. Take off the heat, cover and set aside.
6. Cook your fries according to packet instructions. Whilst the fries are cooking, make the crispy gochujang tofu.
7. Tear your tofu into chunks, around 1 inch cubed.
8. Add to a large bowl and sprinkle over the cornflour. Toss to coat.
9. In a small bowl, mix together the ketchup, gochujang, garlic, sugar, gochugaru, and water.
10. Heat your vegetable oil in a medium-large frying pan over a medium heat. Add in your tofu. Fry until golden brown all over, around 7-8 minutes. Remove from the pan.
11. Wipe the pan clean and turn the heat to medium-low. Add the sauce into the pan and heat until starting to bubble. Toss through the tofu until coated. Take off the heat.
12. Once the fries are cooked, reheat your cheese sauce. Tip your fries into a bowl, pour over the cheese sauce and top with the tofu. Garnish with spring onion, sesame seeds, and a drizzle of sriracha sauce.