Earlier this week I shared my recipe for Spicy Korean Pork and I hinted towards how those tender, spicy bite sized pork slices could be used in a variety of Korean inspired dishes– Well today friends, let me open your eyes and your bellies to this warm cheesy goodness known as kim cheese fries
I first had kim cheese fries from a delicious food truck in Houston called Coreanos that served Korean-Mexican fusion. Kim cheese is a play on the traditional Korean side, kimchi, but with the added bonus of CHEESE which we all know makes everything better.
As I was imagining all the layers of ingredients for this savory, spicy, delight, I thought about how I could photograph the dish with piles of fries and toppings balanced high on a pretty platter for you.
But let’s be real here. You’re not going to do that when you make this at home.
I know you.
You’re going to scoop layers of crispy french fries, spicy Korean pork, kimchi, shredded cheese let it all ooze and melt in the oven. Then you’ll sit on the couch and eat the whole damn thing right out of the pan.
Or maybe that was just me. I was several full bites in before I looked up to see Peter staring at me in both horror and delight and gently suggesting I scoop my own serving onto a plate.
But who has time for plates when something looks as good as this?
And tastes even better.
The kimchi was store bought and we picked a nice spicy version to pair with the spicy korean pork I had made earlier that day.
I also sliced and fried a fresh batch of french fries, but you could certainly bake your own or even cheat and use ready-made frozen fries. Go on– TREAT YO SELF.
- 3 cups french fries (cooked)
- 1 lb spicy Korean pork
- 1 cup kimchi
- 1.5 cups shredded cheese
- green onion, to garnish (optional)
- Preheat oven to 190 degrees C (375 F)
- Layer french fries at the bottom of a small pan or casserole dish
- Spread spicy Korean pork on top of fries
- Spread kimchi evenly over pork
- Top entire dish with cheese
- Baked in oven until cheese is melted (approximately 10-15 min)
- Garnish with green onion
- Serve hot