Loaded Kimchi Fries (Vegetarian)

Crispy fries loaded with kimchi, cheese, spicy mayo and a smattering of fresh herbs and lime might just be the ultimate party food. 

This recipe is completely vegetarian.  There’s no meat involved.  And I think that’s a good thing.  

Leaving the meat out lets all that pungent kimchi take center stage, with loads of cheese, spicy mayo, and fresh herbs rounding out the dish. 

What are kimchi fries?

Some might call kimchi fries an abomination. I call them delicious. 

Kimchi fries are typically some version of French fries topped with kimchi and other ingredients like cheese, spicy mayo, meat, herbs and so on. 

The fries were first created in 2010 by Tex Mex-Korean BBQ restaurant Chi’Lantro in Austin, Texas. 

The original recipe from Chi’Lantro has become a bit of a sensation, and nowadays you’ll find many recipes for kimchi fries around the internet. 

This recipe is an alteration to Chi’Lantro’s original. The main difference is that the original uses meat, while this recipe is vegetarian.

But even without the meat, the kimchi, spicy mayo, cheddar cheese, cilantro and lime in this recipe all work together to pack a ton of flavor.  

If you’re looking for a recipe with meat, check out this version from Woks of Life that uses bacon.

How to make crispy French fries

Making super crispy fries at home isn’t as hard as it seems. Follow these steps and you’ll have crunchy fries in no time. 

Use Russet potatoes

Russet potatoes are ideal for fries. They have less moisture than other types of potatoes, letting them get super crispy on the outside while maintaining a fluffy center. 

Cut the potatoes

Peel the potatoes and then slice them lengthwise to ¼” slices. Now slice those into ¼” fries.

Soak the potatoes

Soak the potatoes in cool water for at least one hour and preferably more. You can soak them for up to 24 hours. 

The soaking process removes excess starch from the outside of the potatoes, which helps to achieve the perfect crispness. 

Dry the fries after soaking

Place the fries on a paper towel-lined tray to start drying them. Take more paper towels and blot the French fries dry.  Let the fries sit out for about 30 more minutes to let them fully dry.

The drying process is important because excess water can lead to limp fries. 

Fry the potatoes twice

The double frying method is the real key.  The first frying session fully cooks the potatoes and brings their moisture out. The second frying session, at higher heat, quickly crisps the outside of the fries and leaves their centers fluffy. 

Fry the potatoes in 350° oil for around five minutes until starting to turn a golden color. Remove them from the oil and set them on a paper towel-lined tray. 

Turn the heat up to get to 400° oil.  Now add the fries back into the oil and fry for an additional 30-60 seconds, until the fries achieve a golden brown color. 

Remove the fries to a paper towel-lined tray. Salt them immediately, while still hot. 

Ingredients

Russet Potatoes.  Russet potatoes are the best to use for fries.  Their low starch content yields fries that are super crunchy on the outside and fluffy on the inside.

Oil for frying.  I personally love to use peanut oil for making fries.  It has a high smoke point and imparts a subtle nutty flavor on the fries.  If you don’t have peanut oil, a neutral oil with a high smoke point like canola works perfectly.

Cheddar cheese.  You’ll grate a sharp cheddar cheese and top your fries with it.  Put it in the oven’s broiler for 2-3 minutes to get it all melty.  

Kimchi.  After broiling the cheese, you’ll top the fries with pungent, spicy kimchi. 

Spicy mayo (Kewpie mayo + sriracha + gochujang + lime juice).  After the cheese and kimchi, you’ll add a quick homemade version of spicy mayo with sriracha, gochujang, and fresh lime juice.  

Kewpie mayo from Japan is preferred for this recipe, but any North American mayo will work great too.

Cilantro.  Blanket the fries with some fresh cilantro to provide some freshness.

Scallions.  Sliced scallions provide some more freshness and a nice oniony bite to the finished dish.

Jalapenos.  Add on some freshly sliced jalapenos for even more spice and a nice crunch.

Lime wedges.  And finally, serve the kimchi fries with fresh lime wedges on the side to give some more acidity to the dish.

What else can I add to kimchi fries?

I think this recipe is perfect as is.  It’s loaded with flavor and hits all the right notes of crunchiness, pungentness, spiciness, cheesiness, freshness, and acidity.

But if you want to add even more to kimchi fries, here are some ideas.

More spicy Korean vegetables.  For even more freshness and spiciness, make a moochae (the fresh radish salad known as a “cheat kimchi” since it’s so quick to make at home). Chop it into bite-sized pieces and add that to the fries along with the kimchi.

Bacon.  Crisp some bacon, crumble it, and add it with the kimchi on top of the cheese.

Bulgogi.  If you want to go all out, make some Korean bulgogi and add it to the fries.

Bean sprouts.  Bean sprouts have a mild flavor and a nice crunchy texture that would work really well on top of kimchi fries.

How to serve loaded kimchi fries

Kimchi fries should be served immediately, while still hot, to make sure your fries are crispy and your cheese is melty.

You can reserve some of the toppings (sliced jalapenos, cilantro, and scallions) and spicy mayo on the side to add to the fries as you’re eating them.

What to serve with kimchi fries

These kimchi fries are loaded with so much flavor that they’re a meal unto themselves and can be served as a main course.  

They can also be served as a side to a bigger meal or during a party.

For a completely over the top meal, serve the kimchi fries along with these crispy Asian brussel sprouts (which also happen to be loaded with a ton of flavor) and a creamy sushi bake.