Kimchi Fries

If creative snacks and recipe mashups are your thing, these kimchi fries should be at the top of your list of things to try. As someone who can’t get enough potatoes, I’m always looking for new french fry recipes, especially ones that double as dinner. This combination of seasoned browned ground beef and punchy kimchi over crispy fries, from recipe contributor Ann Sheehy, was inspired by a restaurant dish she saw on TV. Her version is easy to make at home yet delivers bold, hearty flavors that are perfect for a snackable dinner or as an irresistible football food on game day.

Kimchi, a traditional Korean fermented vegetable dish, has become a staple ingredient in my household, adding a jolt of spice and crunch to everyday, simple meals. Since kimchi has several health benefits, it’s a double win. There are many different types of kimchi, though cabbage or radish kimchi is most common. Every brand of kimchi has its own blend of aromatics and heat, including garlic, ginger and chili powder, so you may need to try a few before finding your favorite.

There are many intense flavors in this dish, from the chopped kimchi, onion and garlic to the bevy of seasonings, including honey, vinegar, tamari and sesame oil. Once they are cooked together, the pungency mellows into a delectable, umami-rich taste. This recipe is great if you find raw kimchi too strong or if you have leftover kimchi after making kimchi fried rice or a Korean chicken crunch wrap. But this recipe is also so fun, unexpected and tasty that it’s worthy of picking up a fresh jar.

Ingredients for Kimchi Fries

• Lean ground beef: We recommend 90% lean ground beef for this recipe so it’s meaty but not greasy. If you use a fattier blend of ground beef, drain off the excess drippings thoroughly.
• Kimchi: Different brands of kimchi have vegetables of varying sizes, from bite-sized pieces to long, whole leaves. To help it blend into the ground beef, the kimchi in this recipe is chopped. No need to drain the liquid; simply lift the kimchi out of the jar or package with a fork so that the remaining kimchi stays moist.
• Onion and garlic: Fresh onion and garlic cut through the deep fermented taste of kimchi. Since the onion isn’t sauteed separately, it will retain some of its sharp flavor. Use a milder type of onion that won’t overwhelm the other ingredients.
• Gluten-free tamari soy sauce: Tamari and soy sauce are similar in color, and both are made from soybeans, but tamari has a more robust, umami flavor that works well in this recipe. Plus, it’s often gluten-free or readily available as a gluten-free option.
• Honey: A touch of honey in the meat mixture adds a light sweetness against all the savory flavors and caramelizes in the hot skillet. The type of honey you use will determine how strongly you taste it, with lighter ones being milder than darker ones.
• White vinegar: If you primarily clean with vinegar, you might have forgotten that some types of vinegar, like white, are great in recipes when you want a bright, sharp hit of acidity without a strong secondary flavor.
• Sesame oil: Toasted sesame oil has a deep nutty flavor but a low smoke point, so it’s best used, as in this recipe, as a flavoring agent rather than a cooking oil. I keep my sesame oil in the refrigerator to prevent it from spoiling quickly.
• Pepper: Black pepper is floral and sharp when freshly ground, so it’s always best to buy whole peppercorns and grind them as needed. We recommend these as the best pepper grinders to make the task easy and quick.
• Frozen shoestring potatoes: Thinner french fries in this recipe mean that every bite has the ideal ratio of potato to meat to kimchi. We found the best french fries to buy if you are overwhelmed by all the options at the store.
• Salt: Salt pulls moisture from meats and veggies, so to prevent the ground beef mixture from releasing excessive liquid and steaming instead of browning, we recommend adding salt after the meat is cooked.
• Herbs: These fries are generously topped with minced fresh chives and parsley to cut through the rich, salty flavors. If your store, like mine, always seems to be out of chives, try growing chives at home so you can just snip them fresh from the garden. In this recipe, chives, scallions and green onions would all work.
• Sriracha mayonnaise: It’s easy enough to make your own Sriracha mayonnaise with just a few ingredients, but it’s also widely available at the supermarket. Keep it in your fridge to add to sandwiches, burgers, hot dogs and sausages, as in this grilled brats with Sriracha mayo recipe.

Directions

Step 1: Make the ground beef and kimchi mixture

In a large bowl, combine the ground beef, kimchi, onion, garlic, tamari, honey, vinegar, sesame oil and pepper. Refrigerate, covered, for at least four hours.

Editor’s Tip: Your hands are the best tools to ensure everything is evenly mixed. If you don’t love touching raw meat, you can wear disposable gloves.

Step 2: Cook the beef mixture and fries

Prepare the shoestring potatoes according to package directions. In a large nonstick skillet over medium heat, cook the beef mixture, breaking the meat into crumbles, until no longer pink, 12 to 15 minutes. Drain the meat and stir in the salt.

Editor’s Tip: You can use any frozen fries, but cook them until nice and crispy so they don’t become soggy under the toppings.

Step 3: Assemble and top the kimchi fries

Divide the potatoes among six large bowls and top with the beef mixture. Sprinkle with the chives and parsley. Serve with Sriracha mayonnaise.

Editor’s Tip: For less heat in the recipe, serve with regular mayonnaise and a dash of Sriracha. These are the best mayonnaise brands to use.

Kimchi Fry Variations

• Make them cheesy: Give these fries cheeseburger vibes by spreading cheese over the ground beef and kimchi mixture. Use a mild good melting cheese so it coats the fries well but doesn’t overpower the rest of the dish. Pop each bowl in the microwave to melt the cheese, or build the fries on one large baking sheet and bake until the cheese is melted. Then, divide the fries into portions and garnish with herbs and mayonnaise.
• Cook fries from scratch: Instead of starting with frozen potatoes, make homemade french fries to use as the base. Try to cut the potatoes into evenly sized pieces so they cook at the same rate in the hot oil.
• Use different meat: Instead of all ground beef, try using half ground pork and half ground beef. The pork will have a lighter taste but may have more fat, so be sure to spoon off any excess grease after cooking.
• Add more toppings: We stuck with Sriracha mayo and fresh herbs as a topping, but you could add plenty of other fun garnishes, such as toasted sesame seeds, crushed peanuts, pickled red onions or a drizzle of homemade chili crisp.

How to Store Kimchi Fries

Kimchi fries are best when they are hot and freshly made, but you can transfer leftovers (preferably without the mayo and herb topping) to a food storage container and refrigerate them for three to four days. You can also store the cooked fries and beef mixture separately, then assemble and heat them together before topping and serving.

Can you make kimchi fries ahead of time?

You can prepare several components of kimchi fries ahead of time, but it’s best to cook and assemble the dish when you’re ready to eat. The ground beef mixture needs to be made at least four hours in advance, but overnight is also fine. You can also chop your herbs in advance and store them in a paper towel-lined storage container for one to two days. Then you won’t have to dirty a cutting board and knife when it’s time to make the dish.

How long do kimchi fries last?

Kimchi fries leftovers last three to four days in the refrigerator, though they will be soggier than when freshly made. You can reheat them in an air fryer or an oven until the meat is warm and the fries have slightly crisped. If you don’t think you will get through the full recipe, try making a half batch. Or, divide the raw ground beef mixture into smaller portions and freeze separately so you can make a single serving when the mood strikes.

Kimchi Fry Tips

What can you serve with kimchi fries?

Kimchi fries are hearty enough to be a snackable main course. Or, you can serve smaller portions alongside other appetizers, such as Korean fried chicken, cheesy dip recipes and pigs in a blanket. To wash down kimchi fries, shake a citrusy cocktail to cut through the richness. Or, try one of the best non-alcoholic beers if you prefer not to drink.

Can you make kimchi fries vegetarian?

To make vegetarian kimchi fries, substitute a plant-based meat substitute for the ground beef and ensure the kimchi you use doesn’t contain any seafood. Traditionally, kimchi contains fish sauce or fermented seafood, such as salted shrimp (saeujeot), for seasoning and to achieve a deeper umami flavor. However, you can find vegetarian and vegan kimchi. Plant-based meat won’t have the same hearty taste as beef, so after cooking you may need to add more tamari, sesame oil or salt.

Can you make kimchi fries with something besides french fries?

If classic shoestring fries aren’t your favorite or you’re out, you can spoon the savory beef and kimchi mixture over plenty of other bases, from waffle or sweet potato fries to steamed white rice and roasted vegetables. Using a bed of tortilla chips would also work. Or, pack the beef mixture into a tortilla for a Korean-flavored twist on a burrito.