Experience a fusion of East and West with these delectable paleo-friendly kimchi fries, a dish inspired by the culinary creativity of food truck fusion cuisine. Whether served as a side or a main course alongside a refreshing green salad, these fries are sure to tantalize your taste buds.
If you have a penchant for loaded fries or the iconic Canadian poutine, then this Asian fusion twist is bound to become a new favorite. Made with crispy baked sweet potato fries, savory caramelized kimchi, and a spicy sauce, these kimchi fries offer a unique blend of flavors that will leave you craving for more.
The original concept of kimchi fries is credited to Chi’Lantro BBQ in Austin, Texas, renowned for their Korean-Mexican fusion cuisine. With home cooks around the world replicating this dish, I decided to join the trend and explore the hype surrounding kimchi fries.
Traditionally prepared with white potatoes and topped with cheese or cheesy sauce, my version offers a lighter, paleo-friendly twist that doesn’t compromise on taste. And let me tell you, they are absolutely delicious!
This dish is suitable for both paleo and vegetarian diets, making it an ideal choice for a Meatless Monday or whenever you feel like switching up your protein routine. Pair it with a simple salad or, if you’re in the mood for some protein, consider adding grilled chicken or prawns on the side.
Cook’s notes
If you prefer, you can use regular white potatoes, but I personally adore the sweetness of sweet potato fries. When baking them, ensure they are spaced out on the baking sheet to achieve a crispy texture.
For those unfamiliar with kimchi, it’s a Korean fermented cabbage dish typically made with napa cabbage, radish, chili paste, garlic, ginger, and fish sauce or shrimp paste. While there are various types of kimchi available, the classic version can be found in Asian grocery stores or health food stores. Look for it in the refrigerated section.
Kimchi is commonly served as a side dish or condiment, offering a unique blend of flavors. When cooked, kimchi develops a complex, almost umami-rich taste. When caramelized with a touch of sweetness, it transforms into a sticky, flavorful topping that complements a variety of dishes. I’m already thinking of trying it on burgers or pork tacos next!
If you’re unable to find kimchi, you can substitute it with regular sauerkraut cooked with chili flakes, grated ginger, and garlic to mimic those distinct Korean flavors.
In my recipe, I use coconut sugar, coconut aminos, and Tamari for the caramelized kimchi. However, if these ingredients are not readily available, you can substitute them with honey and a pinch of salt. Tamari can be replaced with extra coconut aminos or a small amount of fish sauce.
Feel free to experiment with toppings to suit your preferences. I opted for a dairy-free approach with a spicy mayo sauce, radishes, and fresh herbs. You can also add grated cheese, crispy bacon, pulled pork, diced chicken, grilled mushrooms, avocado, nuts, seeds, or nutritional yeast flakes for a personalized touch.
Love sweet potatoes? Give my roasted sweet potatoes with walnut garlic and parsley crumbs or shredded beef ragu with sweet potato noodles a try.
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