Loaded Kimchi and Chorizo Fries

For years now, I have been a big fan of Korean kimchi. There’s something so great about it, either eaten alone, or placed inside a variety of different items. I’ve done everything from a kimchi grilled cheese, to a burger, tacos, fried rice, and even nachos. Yes, I love kimchi that much. There’s something about the fermented vegetables that offers the awesome balance of spice and sour. With that said, this past weekend I was looking through my cupboard, and thought ‘oh crap, I better use those russett potatoes soon or they are going to go bad’. That’s when it came to me, well, to make hand cut french fries (which I highly recommend), but then I had to go up another level, and start purging some things in the refrigerator. That’s when I saw Mexican chorizo, and the kimchi. Now we have loaded kimchi and chorizo fries. They were amazing.

Loaded Kimchi and Chorizo Fries

Let’s get started.


  • 4 whole russet potatoes, cleaned, peeled, cut into thick match sticks
  • 4 cups of canola oil
  • 1 large shallot, minced
  • 2 green onions, thinly sliced
  • 3/4 cup of Mexican chorizo, cooked and drained
  • 3/4 cup of Korean kimchi, roughly chopped
  • 1 1/2 cups shredded Cheddar Jack cheese
  • salt, to taste
  • 1 tsp cracked black pepper

Start by soaking your cut fries in a bowl of cold water. This will prevent them from turning color, as well as remove some of the starch. After about 30 minutes, drain the potatoes, and rinse with cold water. Place on a large baking sheet lined with a towel, or paper towel, and lightly pat all of the fries to remove excess water.

During this time, heat a pot of oil on the stove over medium-high heat. If you have a thermometer, use it, and bring your oil up to 300 degrees. You are going to cook these twice. Add a batch of fries into the preheated oil, and cook for about minutes, then remove the fries with a spider strainer, and place into a wire strainer, or a paper lined plate.

Repeat with the remaining fries.

During this time, cook your chorizo. It’s a bit greasy, so strain any excess oil when it is done cooking.

Bring the oil to 350 degrees. In batches, cook the fries once again, for about 5 minutes or until nice and golden brown. Again, strain and season with salt and pepper.

How to make loaded kimchi and chorizo fries

To a saute pan, take a tablespoon of the french fry oil, and heat that up. Add the shallots, cooked chorizo, and the kimchi. Warm these through, mixing along the way.

Preheat your oven to 350 degrees.

To a baking sheet, or if you have one use a cast iron fajita plate, and add the fries. Top with the kimchi and chorizo mixture, then top with the cheese. Top with any remaining kimchi mixture.

Loaded Kimchi and Chorizo Fries

Cook until the cheese is nice and melted. Garnish with the sliced green onions, and dig in.

I almost felt guilty eating these. They were hard to stop. Perfect heat, texture, and don’t even get me started on the cheese. It’s an explosion of flavor, and this would be a great one for a game day appetizer. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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