LOADED Cheesy Kimchi Fries!

Kimchi fries, my friends, are where the wild things are. Imagine the cultural landscape of a traditional Korean table crashing headlong into the rugged terrain of an all-American drive-thru. Here, the humble French fry is no longer just a deep-fried baton of comfort; it becomes a conveyor of the vivacious and fiery kimchi, a fermented cabbage staple with roots deep in Korean history. Like a mosh pit at a punk show, it's chaotic, unpredictable, and leaves an unforgettable impression. We’ve swapped stage dives for kimchi dives here, people!

In this fusion playground, the cheese is the great unifier, that creamy diplomat smoothing out the sharp edges of the kimchi's bold tanginess. Its gooey, melty goodness holds together the crunchy, earthy fries and the spicy, funky kimchi in a harmonious hug. It's the soothing rhythm section holding its own against the electrifying lead guitar of the kimchi. Cheesy kimchi fries are, in many ways, an edible metaphor for a grand rock concert: loud, messy, exhilarating, and bound to leave you clamoring for an encore.

The truth is, cheesy kimchi fries defy the boundaries of 'traditional' cuisine, an anarchic rebellion against culinary conformity. They embody the spirit of innovation, seamlessly blending flavors from different worlds in one audacious, delicious package. It's not just food – it's an experience, a rollercoaster ride of textures and flavors that will leave your taste buds reeling in delight. So grab a fork (or your fingers, we won’t judge), and dive headfirst into the anarchic deliciousness of cheesy kimchi fries. You're in for one hell of a ride.🤘🏼 Adam

Yield: 4-6

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Loaded Kimchi Fries

Cook time: 30 MinTotal time: 30 Min

Ingredients

• 2 lb Russet Potatoes (3 large), batons
• 2 tsp Sesame Oil
• 1 tbsp Neutral Oil
• 1 cup Kimchi, chopped
• 1 Red Onion, Julianned
• 2 Scallions, sliced
• 1 Jalapeño, sliced
• 1 bag Shredded Mozzarella
• 1/2 cup Fresh Cilantro, roughly chopped
• Toasted Sesame Seeds
• Lime, wedges
• 1-2 tsp Sugar
• 1-2 tsp Kosher Salt
• 2 large containers Canola Oil, for frying

Instructions

1. In a large dutch oven, heat oil to 300F.
2. Fry potatoes for 2 minutes, then remove from the oil and let rest for 5 minutes. Increase the temperature of the oil to 375F and fry again until golden brown and crispy. Drain fries then add them to a 9x13 baking dish.
3. Add a touch of canola oil to a pan on medium heat. Add kimchi, onions, scallions and sugar. Cook until softened.
4. Add the kimchi mixture on top of the fries, then top with shredded mozzarella. Bake at 400F for 5 minutes, or until the cheese has melted.
5. Top with fresh cilantro, jalapeño and toasted sesame seeds. Serve immediately.