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!

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 large russet potatoes
• 3 tbsp olive oil
• 2 tsp korean chili flakes or paprika (optional)
• Salt and black pepper, to taste

For the toppings:

• 2 slices bacon, chopped (optional)
• 2/3 cup kimchi, roughly chopped
• 1 small onion, thinly sliced
• 2 tsp granulated sugar
• 4 oz cheddar cheese, shredded
• 1 scallion, chopped

Step 1: Prepare and Bake the Fries

• 3 large russet potatoes
• 3 tbsp olive oil
• 2 tsp Korean chili flakes or paprika (optional)
• salt and black pepper, to taste

Preheat your oven to 450°F (230°C).

Cut the russet potatoes into fries and arrange them on a baking sheet.

Toss the fries with olive oil, Korean chili flakes (or paprika), and salt and black pepper to taste, ensuring all pieces are evenly coated.

Bake in the preheated oven for 45 minutes, flipping the fries a couple of times during baking so they brown evenly.

I like to use parchment paper for easy cleanup and extra crispiness!

Step 2: Prepare the Toppings

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

While the fries are baking, start preparing the toppings.

Heat a pan over medium heat and add the chopped bacon (if using).

Cook until the bacon is crisp, then use a slotted spoon to remove the bacon and set it aside.

To the remaining bacon fat in the pan, add the roughly chopped kimchi, thinly sliced onion, and granulated sugar.

Stir-fry everything together until caramelized, about 10 minutes.

If you prefer a vegetarian option, simply swap the bacon fat for 1 tablespoon of olive oil.

Step 3: Assemble and Melt the Cheese

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

Once the fries are baked and the toppings are ready, it’s time to assemble.

Arrange the baked fries on a baking dish or keep them on the baking sheet.

Sprinkle half of the shredded cheddar cheese evenly over the fries.

Spread the kimchi-onion mixture from Step 2 over the cheese, then top everything with the remaining cheddar.

Broil for 1-2 minutes, just until the cheese is melted and bubbly.

Keep a close eye on it so the cheese doesn’t burn—I find watching this step extra satisfying as the cheese gets gooey!

Step 4: Finish and Serve

• scallion, chopped
• reserved bacon from Step 2

Take the fries out from under the broiler and top them with the chopped scallion and reserved crispy bacon from Step 2.

Serve immediately while hot and melty.