Description
French fries get a Korean twist in this updated poutine. Kimchi adds a spicy, fermented kick to the classic comfort food.
Ingredients
Units
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- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup heavy cream
- 1/4 cup chicken stock
- 1 tsp soy sauce
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- As many French Fries as will fit in a 6-inch cast-iron skillet in a single layer
- 1/2 cup cheese curds
- 1/4 cup chopped Kimchi
- 1 tsp chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 350°F (177°C).
- Melt the butter in a 6-inch skillet. Stir in the flour and cook, stirring, over low heat for 3 minutes to make a roux. Gradually add the cream, chicken stock, and soy sauce, stirring until smooth. Season the gravy with cayenne, salt, and pepper to taste. Keep warm until ready to serve.
- Place the french fries in the bottom of a 6-inch cast-iron skillet. Sprinkle the cheese curds and kimchi over them.
- Heat the skillet in the oven at 350°F (177°C) until the cheese is warm and melty, about 5 minutes.
- Remove the skillet from the oven and pour the gravy over the fries.
- Top with the chopped parsley and serve immediately in the skillet.
Notes
- For crispier fries, par-fry them before adding them to the skillet and reheating.
- Gochujang paste can be added to the gravy for a deeper, richer Korean flavor.
- Leftovers can be stored separately (fries, cheese, gravy) in airtight containers for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 50