Loaded Kimchi Fries



  • 3 large russet potatoes
  • 3 tbsps. olive oil
  • 2 tsps. Korean chili powder or paprika (optional)
  • Salt and pepper
  • 2 slices bacon, chopped*
  • 2/3 cup Classic Kimchi
  • 1 small onion, sliced
  • 2 tsps. sugar
  • 1-2 cups of cheddar cheese, shredded
  • 1 scallion, chopped


  1. Preheat oven to 450°F.
  2. Cut the potatoes into fries and place on a baking sheet. Toss with the olive oil, Korean chili powder (or paprika), and salt and pepper to taste.
  3. Bake for 45 minutes, flipping fries over once or twice while cooking. Meanwhile, prep your toppings.
  4. In a pan over medium heat, cook the bacon until crisp. Remove from the pan and set aside.
  5. Add the Classic Kimchi to the bacon fat* in the pan along with the sliced onion and sugar.
  6. Stir until caramelized, 10 minutes.
  7. In a baking dish or directly on the baking sheet, sprinkle half the cheese over the fries.
  8. Spread the kimchi mixture over that, and then top with the last of the cheese.
  9. Broil for 1-2 minutes until cheese is melted. Garnish with scallions.
  10. Enjoy!


*Instead of using bacon and bacon fat, you can use a tablespoon of oil and tofu or another meat substitute seasoned with the Korean chili powder for a vegetarian dish.

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