Kimchi Fries
SO excited about this Kimchi fries recipe, everyone. When I
was living in Beijing, I went to a Korean-Mexican restaurant that had kimchi
fries on the menu, and I’ve been wanting to recreate it ever since. I mean,
kimchi cheese fries? What could be more awesome ?
The fries are baked in the oven, seasoned with Korean chili powder
(optional, for those who’d rather have a milder fry), and then topped with
caramelized kimchi and onions. Melted cheese rounds everything out, and a
sprinkling of bacon and scallions makes everything better.
Kimchi fries: the perfect movie night snack, super bowl party
food, or epic after-work pick-me-up.
Ingredients
·
3 large russet potatoes
·
3 tablespoons olive oil
·
2 teaspoons Korean chili powder or paprika (optional)
·
salt and pepper, to taste
·
2 slices bacon, chopped (optional)
·
⅔ cup
Kimchi, roughly chopped
·
1 small onion, thinly sliced
·
2 teaspoons sugar
·
4 oz. shredded cheddar cheese
·
1 scallion, chopped
Instructions
1. Preheat
oven to 450 degrees. 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. Bake for 45 minutes, tossing the fries a couple times during baking
to make sure they brown evenly.
2. After
the fries have been in the oven for 30 minutes, prep your toppings. In a pan
over medium heat, cook the bacon until crisp. Remove from the pan with a
slotted spoon, and set aside. Add the chopped kimchi to the bacon fat in the
pan (if you want to make the dish vegetarian, just use a tablespoon of oil),
along with the sliced onion and sugar. Stir-fry until caramelized, 10 minutes.
3.
In a baking dish or directly on the baking sheet, sprinkle half
the cheese over the fries. Spread the kimchi mixture over that, and then top
with the last of the cheese. Broil for 1-2 minutes until melted and gooey. Hit
it with the scallions and reserved bacon. Serve!
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