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Top the kimchi fries with everything

VEGAN Baked Kimchi Cheese Fries

Joanne Molinaro
A plant based dairy free mashup of nachos and cheese fries!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine Korean
Servings 4 people

Equipment

  • blender
  • baking sheet
  • pot
  • pan

Ingredients
  

Kimchi Cheese Sauce

  • 3/4 small potato (thinly sliced)
  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 1 scallion white
  • 1/4 cup vegan kimchi
  • 1 tbsp gochugaru
  • 1/4 tsp ground turmeric
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp ground cumin
  • 1 tbsp vegetable oil
  • 1/2 cup roasted cashews (unsalted)
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 2 tbsp kimchi liquid
  • 1/2 cup plant milk
  • 2 tsp lemon juice
  • 1 tsp maple syrup

Baked Fries

  • 4 yukon gold potatoes (chopped into wedges)
  • sea salt
  • 2 to 3 tbsp oil

Kimchi Topping

  • 1/4 cup chopped onion
  • 2 cloves garlic (sliced)
  • 1 scallion (chopped)
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp sesame oil
  • 1/2 cup vegan kimchi
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame seeds
  • 1 scallion greens
  • cracked black pepper

Instructions
 

Kimchi Cheese Sauce

  • Place potatoes, onion, garlic, scallion whites, vegan kimchi, gochugaru, ground turmeric, garlic powder, onion powder, cumin, cashews, and vegetable oil in a small pot over medium high heat.
    place all ingredients for kimchi cheese sauce in a small pan
  • Next, add the gochujang and stir until all the vegetables are evenly coated.
    Adding gochujang to kimchi cheese sauce
  • Deglaze the pot with the soy sauce and stir.
    deglazing pot with soy sauce
  • Add 1/2 cup water and bring to a boil. Cover the pot and lower the heat to low and let it simmer for about 15 minutes, until the potatoes are fork tender.
    Adding water to pot
  • Add all the contents of the pot to a powerful blender. Add nutritional yeast, kimchi liquid, plant milk, lemon juice, maple syrup. Blend on high until smooth (about 1 minute on a high powered blender).
    Adding all contents of pot and milk to blender.

Baked Fries

  • Preheat your oven to 475° F.
  • Chop the potatoes up into wedges.
    Cut potatoes into wedges
  • Add them to a large pot of salted water.
  • Bring the water to a boil and cook the potatoes for about 15 minutes, until they are chopstick tender.
    Potatoes chopstick tender
  • Add oil to a large baking sheet.
  • Spread the par-boiled potatoes onto the baking sheet so they are not touching. Make sure not to overcrowd the baking sheet.
    Adding potatoes to baking sheet
  • Sprinkle with salt.
    Sprinkling potatoes with salt
  • Place the baking sheet on lowest rack of your oven and bake for 15 minutes, until the bottoms are golden brown. Flip the wedges and bake for an additional 7 minutes, until both sides are golden brown.
    Bake at 475 degrees F

Sweet and Sour Kimchi Topping

  • Add oils to a large pan over medium high heat.
  • Next, add scallion whites, onion, and garlic to the oil and cook until the onions become translucent, about 2 minutes.
    Add onion and garlic to pan
  • Add the kimchi and cook for an additional 1 minute.
    Add kimchi to pan
  • Add gochujang and maple syrup. Stir the vegetables until evenly coated and cook for an additional 3 minutes, until the kimchi is soft.
    Add gochujang to pan
  • Top the baked fries with Kimchi Cheese Sauce, Sweet and Sour Kimchi Topping, sliced avocado, toasted sesame seeds, cracked black pepper, and scallion greens.
    Top the kimchi fries with everything
Keyword baked fries, cheese fries, fries, kimchi, kimchi fries
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