This isn't the healthiest recipe, but it is delicious! And, if you go easy on the toppings and use oven fries and/or substitute your root vegetables, it's not completely horrendous nutritionally.

Kimchi Fries

Slightly adapted from Aaron & Claire

Ingredients

Bulgogi

• 450g extra lean ground beef¹
• 1/4 c. soy sauce²
• 2 Tbsp. sugar (or 1:1 monk fruit sweetener)
• 2 Tbsp. mirin
• 2 Tbsp. oyster sauce
• 2 Tbsp. minced garlic
• 1 Tbsp. sesame oil
• 1/2 tsp. black peppercorns, ground
• 1 tsp. oil

Kimchi

• 1 tsp. oil
• 1 1/4 c. kimchi, chopped
• 3 Tbsp. kimchi juice

Everything Else

• 400-500g oven fries³
• 1/2 red onion, chopped
• 1/2 c. shredded cheese⁴ (cheddar, mozzarella, manchego, or another cheese of your choice)
• 1/4 c. sour cream (optional)
• 3-4 Tbsp. nacho cheese/salsa con queso (optional)
• 3-4 Tbsp. mayo (optional)
• 1-2 Tbsp. sriracha (optional)
• 1/4 c. chopped fresh cilantro (optional)
• 1 green onion, chopped (optional)

Directions

1. Combine the beef, soy sauce, sugar, mirin, oyster sauce, garlic, sesame oil, and pepper for the bulgogi. Set aside.
2. Preheat the oven and get your oven fries cooking. If your oven has a convection mode (convection bake, convection roast, or airfry), I recommend using that for extra-crispy fries.
3. While the fries are baking, heat the oil for the bulgogi over medium heat.
4. Add the bulgogi (with all of its marinade) to the pan and cook, stirring occasionally, until the beef is cooked through and most of the liquid has evaporated.
5. Transfer the bulgogi to a clean bowl and add the oil for the kimchi to the pan.
6. Add the kimchi along with the kimchi juice to the pan and cook, stirring occasionally, until the kimchi softens and most of the liquid is gone. Remove from heat and set aside.
7. Once the fries are done, divide them into four portions.
8. Top each portion with some of the bulgogi, kimchi, chopped red onion, and shredded cheese.
9. Garnish with your choice of sour cream, nacho cheese, mayo, sriracha, cilantro, and/or green onion.

---

¹ You'll only need ~1/4 of the beef, but I find it easier to cook up a whole pound at once and then just save the rest for another use. ^Back
2 I used 2 Tbsp. each of dark soy and light soy, but all light soy is also fine. I wouldn't recommend using all dark soy though. ^Back
3 I used veggie fries instead of traditional potato fries. The ones I got were a mix of carrot, parsnip, and beetroot and I really liked how they worked out. I was very happy with my results. And it reduced the Points cost of the meal a fair bit. So, feel free to play around with different root vegetables for this. ^Back
4 Since we still had some vidalia onion dip left over from the baby shower, we just opted to warm that up and use it in place of both the shredded cheese and the chopped onion. Obviously, this isn't something we normally just have lying around though, so I've written up the recipe as originally suggested with shredded cheese and red onion. ^Back