Korean Kimchi loaded Fries
When bold Korean flavours meet crispy golden fries, the result is nothing short of sensational. These Korean Kimchi Loaded Fries are a vibrant, flavour-packed fusion of sweet, savoury, spicy, and tangy.
Ingredients
For the fries
- 800 g fries home made
- 15 ml vegetable oil
- salt to taste
- black pepper to taste
For the Korean BBQ beef
- 300 g steak sirloin or ribeye
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar brown
- 1 clove garlic finely minced
- 1 tsp ginger fresh, grated
- 1 spring onion finely chopped
- 1 tsp rice vinegar
- 1 tsp gochujang optional, for extra heat
For the toppings
- 100 g kimchi roughly chopped
- 2 tbsp mayonnaise
- 1 tsp sesame seeds
- 2 spring onions thinly sliced
- 1 handful coriander fres, finely chopped, optional
Instructions
Cook the fries
- Preheat the oven to 220°C (fan 200°C). Toss fries with vegetable oil, salt, and pepper. Spread evenly on a baking tray and bake for 20–25 minutes until golden and crispy, turning halfway through.
Marinate the beef
- In a bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, spring onion, rice vinegar, and gochujang (if using). Add the beef, mix well to coat, and marinate for at least 20 minutes (or up to 1 hour for deeper flavour).
Cook the beef
- Heat a large pan or skillet over high heat. Add the marinated beef and cook in batches if necessary, searing for 1–2 minutes on each side until caramelised and just cooked through.
Assemble the loader fries
- Place the hot fries on a large platter or dish. Top with the sizzling Korean BBQ beef, then scatter over the chopped kimchi. Drizzle with mayo and garnish with sesame seeds, spring onions, and fresh coriander if using.
Serve immediately
- Best served hot—perfect for sharing or devouring solo.