Veggie Only Recipe

Prepare and cook fries

If using fresh potatoes: preheat oven to 425°F (220°C). Cut potatoes into fries, rinse and pat dry. Toss with 2 tbs neutral oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a baking sheet lined with parchment and bake 25–35 minutes, flipping halfway, until golden and crisp. If using frozen fries: follow package directions for oven or air-fryer, seasoning with salt and pepper after cooking.

Keep fries warm on a sheet in a low oven (200°F / 90°C) if assembling multiple plates.

Prep vegetables

Peel (if needed) and julienne or grate the carrots to yield about 1 cup. Thinly slice the red cabbage into fine strips for about 1 cup. Trim and thinly slice green onions on the bias; reserve some green tops for garnish. Chop kimchee into bite-sized pieces (about 3/4 cup).

If the kimchee is very wet, briefly squeeze out excess liquid so it doesn't make the fries soggy; reserve a tablespoon of kimchee juice for the sauce if desired.

Make spicy mayo

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon gochujang, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon toasted sesame oil. Whisk until smooth and adjust heat or salt to taste (add more gochujang for heat or a dash of lime for brightness). If too thick, thin with 1–2 teaspoons of water or reserved kimchee juice.

Assemble loaded fries

Arrange hot fries on a serving platter or divide between plates. Scatter chopped kimchee evenly over the fries, then top with julienned carrots and shredded red cabbage. Drizzle the gochujang mayo over the top in zigzags. Sprinkle sliced green onions and sesame seeds. Finish with a squeeze of lime or lemon if using.

Serve immediately while fries are hot and crisp so toppings maintain texture.