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Bulgogi Kimchi Fries are an unique and healthy alternative to loaded cheese fries. Baked homemade fries are topped with bulgogi, kimchi and a special Sriracha sauce. Recipes for bulgogi and homemade kimchi are included!

I have a confession…I am not perfect (although J, the Hubs, thinks I am and I’d like to keep it that way). These Bulgogi Kimchi Fries were supposed to published last Tuesday but life got in the way so here I am, a full week later, finally hitting the publish button on this recipe post.

Better late than never, eh? It got me thinking…ever watch Wayne’s World when Wayne and Garth have a flashback and go back in time? Well, for this post to make any sense, we will have to have a flashback to last Tuesday…

doodl-oodl-oo… doodl-oodl-oo… doodl-oodl-oo…

What the funk is going on with New England’s weather? I woke up this morning to a snowfall of 3 inches with a nice shiny layer of ice on top. Did we not get the memo that Spring is here?

That’s a strong possibility and one that makes more sense than snow and ice falling from the sky the second week in April. Honesty, I think I’m more upset that the lovely patches of grass in my backyard are now gone.

Fear is now deeply rooted inside of me that warmer weather may never come to the Northeast. I really don’t even remember what it was like to be sweaty and hot. Another thing, I officially do not have tan lines anymore.

As a native Floridan, I was born with tan lines and I’ve always had them. Not anymore, thanks to New England. Now I’m as pasty white as all those people who I used to see walking around the Orlando theme parks and who I used to make fun of because of their super bright white legs.

Yeah, that’s me now. Karma has found me and decided to teach me a hard, cruel lesson.

What is Kimchi?

Okay, now that I have all that out of my system, let’s get to talking about some Bulgogi Kimchi Fries! I adore kimchi in ways you can’t imagine. I would probably eat kimchi every day, on everything, if I could.

This is what makes kimchi so delish:

It’s crunchy

tangy

sour

salty

sweet

and devilishly spicy

And, I dare say, it’s pretty healthy (as long as you use a fish sauce with no added sugar or preservatives, like the Red Boat brand). Fermented foods are a wonderful addition to healthy eating plans.

Fermentation preserves the food’s nutrients, improves a person’s digestive system, and provides many different strains of probiotics. I know what you are thinking right now? It’s that these Bulgogi Kimchi Fries are pretty dang healthy! Can I eat these every day? I say, sure why not!

Note: I am NOT a licensed Nutritionist but I do love me some fries. Please ignore everything I say about these fries or any fries being healthy enough to eat every day.

How to make kimchi

My kimchi isn’t the most traditional, but it’s quick and very tasty. I’ve made it with the traditional Napa cabbage and with regular green cabbage. Both make great kimchi and I usually go with whichever is fresher and less expensive at the grocery store.

Mine is also very spicy so the challenge here was making sure this recipe is spicy enough to count but not be hella hot. Start with 1 tablespoon Korean chili powder, taste a small piece of the cabbage to test the hotness, then add more chili powder to make it spicier.

Make some Bulgogi Kimchi Fries next time the crunchy, tangy, sour, salty french fry craving hits!