Best Kimchi Fries

Korean food and American comfort food don’t seem like they’d go together, but trust me on this one. My kids introduced me to kimchi fries after they tried them at a food truck downtown. I was skeptical at first, but one bite changed my mind completely.

These fries hit every craving you didn’t know you had. You get crispy potatoes, tangy kimchi, melted cheese, and a creamy sauce that brings it all together. It’s messy, it’s loaded, and it’s exactly what you want when you’re hungry for something different.

The best part? You probably already have most of the ingredients at home. Just grab some kimchi from the store and you’re halfway there. I make these for game day, movie nights, or whenever we want something fun for dinner. Fair warning though – once you make them, your family will ask for them again and again.

What Kind of Potatoes Should I Use?

Russet potatoes are your best bet for kimchi fries because they get crispy on the outside while staying fluffy inside. These starchy potatoes hold up well to baking and won’t fall apart when you load them up with all those tasty toppings. If you can’t find russets, Yukon Gold potatoes work as a decent substitute, though they won’t get quite as crispy. Make sure to pick potatoes that feel firm and don’t have any soft spots or green patches – those can make your fries taste bitter.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Russet potatoes: Yukon Gold or red potatoes work great too, though they’ll give you a slightly different texture. Sweet potatoes are also a fun twist if you want something different.
• Korean chili powder: Regular paprika works fine if you can’t find Korean chili powder (gochugaru). For more heat, try cayenne pepper but use just a pinch since it’s much spicier.
• Kimchi: This is really the star of the dish, so I wouldn’t recommend skipping it. But if you absolutely can’t find kimchi, try sauerkraut mixed with a bit of sriracha for a similar tangy, fermented flavor.
• Bacon: Skip the bacon to keep it vegetarian, or try diced ham, chorizo, or even crispy tofu for different flavor profiles.
• Cheddar cheese: Monterey Jack, mozzarella, or even pepper jack cheese work well. For a more authentic Korean touch, try using shredded Korean corn cheese if you can find it.
• Scallions: Regular green onions, chives, or even finely chopped regular onions will do the trick for that fresh, oniony finish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making kimchi fries is not getting your potatoes crispy enough before adding the toppings – soggy fries will ruin the whole dish, so make sure they’re golden brown and crispy on the outside before moving to the next step.

Another common error is adding the cheese too early, which causes it to burn rather than melt nicely, so wait until the last 2-3 minutes of cooking to sprinkle it on top.

Don’t forget to drain your kimchi well before chopping it up, as excess liquid will make your fries soggy, and if you’re using bacon, cook it until it’s nice and crispy to add that perfect textural contrast.

Finally, serve these immediately while everything is still hot and the cheese is melted – kimchi fries are best enjoyed fresh out of the oven when all the flavors and textures are at their peak.

What to Serve With Kimchi Fries?

Kimchi fries are pretty much a meal on their own, but they’re perfect as a side dish for Korean BBQ like bulgogi or galbi – the spicy, tangy flavors complement grilled meats really well. You can also serve them alongside Korean fried chicken for the ultimate comfort food combo, or pair them with a simple cucumber salad to balance out all that rich, cheesy goodness. If you’re keeping things casual, these fries work great as a shareable appetizer with some cold beer, or you can turn them into a full meal by topping them with a fried egg and some sesame seeds. They’re also fantastic with other Korean dishes like bibimbap or even just some plain steamed rice if you want to tone down the heat a bit.

Storage Instructions

Keep Fresh: Kimchi fries are definitely best enjoyed fresh and hot right out of the oven. If you have leftovers, store them in the fridge for up to 2 days in an airtight container, but honestly they won’t be quite the same crispy goodness as when they’re fresh.

Make Ahead: You can prep the fries ahead by cutting and seasoning the potatoes, then storing them in cold water in the fridge for up to 24 hours. Just drain and pat them dry before baking. The kimchi topping can also be prepped a day ahead and kept in the fridge.

Warm Up: To bring leftover kimchi fries back to life, spread them on a baking sheet and pop them in a 400°F oven for about 8-10 minutes. This helps crisp them up again, though they’ll never be quite as perfect as the first time around!

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 22-27 g
• Fat: 45-55 g
• Carbohydrates: 105-120 g

Ingredients

For the fries:

• 3 tbsp olive oil (or any neutral oil like canola)
• 3 large russet potatoes (cut into 1/4-inch thick fries)
• Salt and black pepper, to taste
• 2 tsp Korean chili flakes (adds authentic heat and color)

For the toppings:

• 2 tsp sugar
• 1 small onion, thinly sliced (about 1/8-inch thickness)
• 4 oz cheddar cheese, shredded (freshly shredded for better melting)
• 1 scallion, chopped (white and green parts separated)
• 2 slices bacon, chopped (optional, adds smoky crunch)
• 2/3 cup kimchi, roughly chopped (use King Arthur fermented kimchi for best flavor)

Step 1: Prepare and Roast the Fries

• 3 large russet potatoes, cut into 1/4-inch thick fries
• 3 tbsp olive oil
• 2 tsp Korean chili flakes
• Salt and black pepper, to taste

Preheat your oven to 450°F.

Cut the russet potatoes into 1/4-inch thick fries and place them on a sheet pan.

Drizzle with olive oil and toss well to coat evenly, then season generously with Korean chili flakes, salt, and black pepper.

The chili flakes will caramelize slightly during roasting, creating an authentic color and deep, complex heat.

Bake for 45 minutes, stirring the fries halfway through cooking to ensure even browning on all sides.

The fries should be golden and crispy when done.

Step 2: Render Bacon and Build the Kimchi Topping

• 2 slices bacon, chopped
• 1 small onion, thinly sliced
• 2/3 cup kimchi, roughly chopped
• 2 tsp sugar

While the fries roast, cook the chopped bacon in a skillet over medium heat until it’s crispy and the fat is rendered, about 8-10 minutes.

Remove the bacon and set aside, leaving about 2 tablespoons of bacon fat in the pan.

Add the thinly sliced onion to the pan and cook for 2-3 minutes until it starts to soften and become translucent.

Stir in the chopped kimchi and sugar, then cook for another 8-10 minutes, stirring occasionally.

The kimchi will caramelize at the edges and the onion will become deeply golden—this is where the magic happens, as the fermented kimchi develops a rich, savory-spicy depth.

I like to taste a small piece of the kimchi mixture before assembling the fries to ensure the heat level is right for your preference.

Step 3: Assemble and Broil the Kimchi Fries

• roasted fries from Step 1
• kimchi-onion mixture from Step 2
• 4 oz cheddar cheese, shredded

When the fries are golden and crispy, transfer them to a broiler-safe dish or sheet pan.

Spread half of the shredded cheddar cheese evenly over the fries, then top with all of the kimchi-onion mixture from Step 2, distributing it as evenly as possible.

Scatter the remaining cheddar cheese over the top, then place the dish under your preheated broiler for 1-2 minutes, watching carefully until the cheese is melted and bubbly.

I recommend keeping the broiler door cracked slightly and checking after 1 minute, as broilers can vary greatly in intensity and you don’t want the cheese to brown too much or the fries to burn.

Step 4: Finish and Serve

• assembled kimchi fries from Step 3
• cooked bacon from Step 2
• 1 scallion, chopped

Remove the fries from the broiler and immediately top with the cooked bacon from Step 2 and the chopped scallion (use both white and green parts for color and flavor).

The heat of the fries will continue to warm everything and let the fresh scallion brighten the dish.

Serve immediately while the cheese is still hot and gooey, and the fries are at their crispiest.