Loaded Kimchi Fries Recipe (in 15 Minutes!) (2024)

FAQs

What are kimchi fries made of? ›

Fries are baked in the oven, seasoned with Korean chili powder, and then topped with caramelized kimchi and onions. Melted cheese rounds everything out, along with a sprinkling of bacon and scallions.

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

Is Kimchi Spicy? The bright red color of kimchi's signature seasoning, gochugaru, leaves many asking, "Is kimchi spicy?" The spice level of the kimchi depends on how much gochugaru went into the mix, with different versions available ranging from mild to very spicy.

Eating kimchi hot or cold for health benefits

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

Kimchi is a traditional spicy pickled vegetable dish in Korea. While it's usually made with cabbage, there are more than a hundred kimchi varieties, using everything from cucumbers and radishes to eggplants and pumpkin blossoms. Most kimchi recipes are based on three essential steps: First, the vegetable is salted.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

Early research suggests kimchi may strengthen your immune system. The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. The vitamin C found in kimchi can also help boost your immune health.

But generally, kimchi has a tangy, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process. Some people compare kimchi's spiciness to that of hot sauce or salsa, but with a more complex and layered flavor profile.

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.

Do you eat kimchi hot or cold? ›

Enjoy plain kimchi cold or warmed up.

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

: a spicy, pungent vegetable dish that consists of one or more pickled and fermented vegetables and especially napa cabbage and radishes with various seasonings (such as garlic, red chili pepper, ginger, scallions, and anchovy paste) and that is the national dish of South Korea.

Nutritional information

However, it is generally low in calories and rich in nutrients. Kimchi is also a good source of vitamin A, B vitamins, vitamin C, minerals, fiber, and amino acids. A 1-cup serving , which amounts to approximately 150 grams (g), contains around: 23 calories.

A half-cup serving of kimchi (85g) provides 20 calories, about 53% of which come from carbs, 21% from protein, and 26% from fat.

The authentic Greek-style French fries that you'd get at a restaurant are called Patates Tiganites (here's an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

According to the 2022 iteration of the Codex Alimentarius international food standards, kimchi is vegetarian in that it's simply “prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation”.

Tangy and Spicy: Kimchi is a fermented vegetable dish, primarily made with cabbage and seasoned with various spices, including chili pepper flakes. As a result, kimchi fried rice has a tangy and slightly spicy taste that adds a zesty kick to the dish.

Why Does Kimchi Taste Fishy? Traditional kimchi is often made with Korean fish sauce and salted fermented shrimp, which is why it has a fishy taste. However, there are also vegetarian and vegan versions of kimchi that do not use fish sauce, which means they don't have that fishy flavor.