Recipe courtesy of Jae Kim

Kimchi Fries

  • Level: Intermediate
  • Total: 25 hr 15 min
  • Prep: 45 min
  • Inactive: 24 hr
  • Cook: 30 min
  • Yield: 4 servings
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12 ounces French fries

Caramelized Kimchi, recipe follows

Bulgogi (Korean-style BBQ Beef), recipe follows

Shredded Cheddar cheese

Chile mayonnaise, recipe follows

1 yellow onion, diced

Chopped fresh cilantro

Thai chile sauce (recommended: Sriracha)

Sesame seeds

Caramelized Kimchi:

2 tablespoons kimchi, recipe follows

2 tablespoons sugar

1 teaspoon gochujang* (See Cook's Note)

1 teaspoon soy sauce

1 tablespoon white vinegar


1 to 2 heads salted Napa cabbage, roughly chopped


1/4 cup julienned daikon radish*

1 teaspoon ground go chu ga roo*

6 cloves garlic, minced

6 teaspoons grated fresh ginger

1 teaspoon sugar

Bulgogi (Korean-style BBQ beef):

1 pound thinly sliced beef ribeye

1 small yellow onion, diced

3 cloves garlic, minced

2 tablespoons sugar

1/2 teaspoon minced ginger

7 tablespoons soy sauce

1 tablespoon white vinegar

1 teaspoon sesame oil

Chile Mayonnaise:

1/2 cup prepared mayonnaise

3 tablespoons Thai chile sauce (recommended: Sriracha)

1 teaspoon shichimi*


  1. Top fresh French fries with a layer of Caramelized Kimchi and Bulgogi. Sprinkle with shredded cheese and squeeze on Chili Mayonnaise. Sprinkle diced onion and cilantro to taste. Top with chili sauce and sesame seeds to taste.

Caramelized Kimchi:

  1. In a small bowl, combine the prepared kimchi with sugar, gochujang, soy sauce, and vinegar. In a small saute pan, caramelize the mixture over medium heat.


  1. In a medium bowl, combine the beef, onion, garlic, sugar, ginger, soy sauce, and vinegar, cover and marinate in the refrigerator for 12 to 24 hours. In a medium skillet, brown the ingredients over medium-high heat. Set aside until ready to assemble.

Chile Mayonnaise: 

  1. In a small bowl, stir the mayonnaise, chile sauce, shichimi together. Transfer the sauce to a squeeze bottle.

Cook’s Note

* Can be found at specialty Asian markets.

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