Loaded Idaho® Potato Kimchi Fries
The perfect blend of sweet, savory, chewy, and crispy is available with these Loaded Idaho Potato Kimchi Fries
. Prepare your homemade bulgogi marinade and combine it with beef ribeye for one hour or overnight in the fridge. Thirty minutes before you’re ready to cook, combine carrots, daikon, sugar, salt, and vinegar in a bowl and let sit at room temperature. Set your skillet to high heat and cook bulgogi beef for 15 minutes until crispy and charred. Heat vegetable oil to 350F and fry in batches until golden brown, about 3 to 5 minutes. Crank the heat up to 375F and fry for an additional 1 to 2 minutes to create deep golden brown fries. Preheat your oven to 350F and melt cheese over fries for about 5 minutes. Remove from the oven and top with bulgogi, kimchi, sriracha mayo, pickled vegetables, cilantro, scallions, and jalapeno. Serve immediately and enjoy!
Check out more Idaho potato recipes on the Idaho Potato YouTube page.