Kimchi Fries Recipe

Prepare potatoes

Cut the scrubbed russet potatoes into fries (about 1/2-inch thick). Soak cut fries in cold water for 30 minutes to remove excess starch; this yields crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Cook fries

Option A - Frying: Heat neutral oil in a deep pot or fryer to 175°C (350°F). Fry potatoes in batches for 4–6 minutes until golden and crisp. Drain on a wire rack or paper towels and immediately season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Option B - Oven: Toss dried fries with 80 ml oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Spread in a single layer on a baking sheet and roast at 220°C (425°F) for 30–40 minutes, turning halfway, until deep golden and crisp.

Season with nori

While fries are hot, toss them with the dried crushed nori (3 tbsp) and 1 tsp sesame oil so the nori adheres and flavor infuses. Taste and adjust salt to 2 tsp total if needed.

Marinate beef

In a bowl combine 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 2 tsp minced garlic, 1 tbsp grated Asian pear (or apple), 1 tsp sesame oil, and 1 tsp ground black pepper. Add the thinly sliced beef and 1 sliced scallion, toss to coat thoroughly, and marinate for 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook bulgogi

Heat 1 tbsp vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add marinated beef in a single layer (work in batches if needed) and cook without moving for 1 minute to get a sear, then stir/flip and cook another 1–2 minutes until beef is browned and cooked through. If there is excess liquid, increase heat to reduce to a glossy sauce. Stir in remaining sliced scallion for the last 30 seconds. Remove from heat and keep warm.

Prepare kimchi

Chop 1 cup well-drained kimchi and reserve 2 tbsp kimchi juice. If kimchi is very wet, drain more so it doesn't make fries soggy. Mix the chopped kimchi with 1 tsp gochujang and the reserved juice for an extra punch of flavor; set aside.

Make spicy mayo

In a small bowl combine 1 cup mayonnaise, 2 tbsp Sriracha (or gochujang for deeper flavor), and 1 tsp fresh lime juice if using. Taste and adjust heat or acidity. Transfer spicy mayo to a squeeze bottle or small bowl for drizzling.

Assemble kimchi fries

On a large platter or individual plates place the hot nori-seasoned fries. Scatter the chopped kimchi over the fries, then pile the cooked bulgogi on top. Drizzle spicy mayo over the beef and kimchi in a zigzag. Garnish with thinly sliced scallions, 1 tbsp toasted sesame seeds, and optional thin nori strips torn into pieces. Serve immediately so fries remain crisp.