Portland Food Cart Kimchi Fries
Crispy fries loaded with sautéed kimchi and spicy mayo, in the style of Portland's Korean-fusion food carts.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Deep fryer or heavy pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 58
- protein
- 12
- calories
- 520
Instructions
- 1
Cut the potatoes into fries and soak them in cold water for 20 minutes. Pat them completely dry.
- 2
Heat oil to 325°F. Fry the potatoes for 4 to 5 minutes until soft but pale, then drain them.
- 3
Raise the oil temperature to 375°F. Fry them again for 3 to 4 minutes until crisp and golden.
- 4
Heat sesame oil in a hot skillet. Saute the kimchi until it is lightly browned.
- 5
Whisk the mayonnaise and gochujang together in a small bowl to make the spicy mayo.
- 6
Sprinkle salt over the fries as soon as they come out of the hot oil.
- 7
Pile the hot fries into a basket. Top with the sauteed kimchi and drizzle with spicy mayo.
- 8
Scatter the sliced green onions and sesame seeds over the top.
Chef's tips
Frying the potatoes twice makes them extra crunchy. Use older, well-fermented kimchi for a richer, tangier flavor when sauteed.
Storage
Best eaten fresh; fries do not store or reheat well.
Reheating
Re-crisp in a 425°F oven for 5-7 minutes if needed.
Common mistakes to avoid
- •Frying the potatoes only once, which leaves them soggy.
- •Skipping the cold water soak, which leaves extra starch and makes the fries less crisp.
Serving suggestions
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