Appetizers & Sides,  Collaborations,  Cooking Recipes

Turn into a munch-monster with these Korean-Style Fries (feat. US Potatoes)

These Korean-Style Fries are packed with flavor! I used good quality fries made with US Potatoes to maximize the experience too!

The best thing that’s happened to the world these past few decades is that more and more people are becoming open-minded. This has allowed us to accept other countries’ cultures more readily, and that has permeated into how we make and eat food as well. Fusions are so common these days, and unsurprisingly so many of them work!

I myself like to dabble in this a little. Thanks to this collaboration with Potatoes USA, I had a chance to make my own version of Korean-Style Fries at home. And it was a pretty epic way to eat French Fries!

As I mentioned in my previous post, I decided to whip up something familiar yet different at the same time using US frozen fries. Last time I worked with Potatoes USA, I made this awesome Egg and Potatoes Casserole that’s fitting and filling for breakfast, lunch, or dinner. Today we’re doing something everybody knows and loves: FRIES!

I remember back in college, fries were always my choice of comfort food. I’d go and get myself some fries paired with a vanilla sundae because I loved how the salty and sweet mingled with each other.

These Korean-Style Fries on the other hand are a mix of sweet, salty, spicy, and even umami thanks to all the components that make it up. Many Korean dishes have all these flavors incorporated into one, and I really wanted to bring that to life here.

Fries are one of those things you somehow can’t say no to even if you tried. Once you take your first bite, suddenly you find yourself going back for more! This is especially true once you try fries made using US potatoes. Thanks to the advanced technology and knowledge of potato growers affiliated with Potatoes USA, frozen US potatoes are of topnotch quality as well.

They have this way of quick-freezing fresh US potatoes to lock in all their nutrition and preserve their original flavors so that when you cook the frozen version, it’s as if you’re cooking fresh ones. (I have a whole post dedicated to the different types of US potatoes you can find in the local market so go check that out for more info!)

Just look at how beautiful and appetizing these frozen fries are. And I love how large and long they are! They are absolutely perfect for making these Korean-Style Fries.

These fries are actually quite simple once we break the components down. Basically, you’ve got your fries cooked using frozen US potatoes (any brand with the US potatoes label will do) and then you’ve got a load of toppings in Korean flavors.

I started by marinating my meat ala-bulgogi, using pork instead of beef since that’s what I had access to at the time. After that it was just a matter of cooking and prepping everything else before getting the fries on the pan. And yes, kimchi is involved because what else could make it more Korean-style than that?

For the fries, I followed the instructions on the package and used only a small amount of oil to fry them up. Too little oil will burn them so make sure you use just the right amount. It’s generally better not to thaw fries before frying because this way the oil splatter doesn’t get out of hand. It doesn’t take long before they are cooked through and beautifully golden.

I would suggest preparing all the other components before cooking the fries. Ideally, you want to serve them freshly cooked for maximum crispness. So that means you’ll want your toppings already gathered into an “assembly line”.

You can serve these in a big platter and just lay the toppings on, but I like doing individual servings using these cardboard boat containers. 500 grams of fries can be divided into around four servings, depending on how much you want to eat or share. Once the fries are on the serving plates, it’s just a matter of putting the toppings on the fries.

I love how colorful these Korean-Style Fries are. The appearance expresses the flavors you get: there’s that spicy kick from the gochujang-mayo, and then salty-spiciness as well from the kimchi bits. The sweetness comes from the meat marinated in honey, and then you get earthy flavors from the sesame seeds (plus chives and cilantro too), as well as umami from the roasted seaweed strips.

Believe me, this is just loaded with goodness!

Of course, the effort to prepare all this would be a waste if you don’t use good fries in the first place, so remember to use frozen US potatoes! Quality of US potatoes are even across varieties and brands, so you can be assured of a wonderful time munching on these Korean-Style Fries.

Korean-Style Fries

These fries are fully loaded with Korean flavors as toppings, made using high-quality frozen US potatoes.
Servings 4


For the bulgogi*

  • 250 grams thinly sliced sirloin or tenderloin
  • 1 Tablespoon soy sauce
  • 1 1/2 Tablespoon water
  • 1 Tablespoon honey
  • 1/2 Tablespoon sesame oil
  • 1/2 Tablespoon toasted sesame seeds
  • 3 cloves garlic, minced
  • Dash of salt and pepper

For the gochujang mayo

  • 2/3 cup mayonnaise
  • 2 Tablespoons gochujang, Korean red pepper paste

For the fries and toppings**

  • 500 grams US frozen fries, straight-cut or whatever cut of fries you like
  • 1 cup kimchi, sliced into small pieces
  • 1 Tablespoon thinly sliced chives
  • 1 to 2 Tablespoons roasted seaweed strips
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon cilantro leaves, optional but good


  • 1. Mix together all the ingredients of the marinade in a bowl then add in the meat, making sure to fully coat everything. Marinade the meat at least 30 minutes before cooking. (Better if overnight.) Once ready, cook in a pan with a bit of oil until cooked through and browned. Make sure not to overcook so that it doesn't become tough. Cut into small pieces and set aside.
  • 2. Prepare the gochujang mayo by mixing together the mayonnaise and red pepper paste. Also prepare the rest of your topping ingredients and arrange them on a table.
  • 3. Cook the US frozen fries according to package instructions. Drain with paper towels to remove excess oil.
  • 4. Once fries are ready to serve, arrange in a serving platter or divide into smaller portions. Top with a generous amount of mayo, then spoon some kimchi and meat on top. Finally, garnish with chives, seaweed strips, sesame seeds, and cilantro for added flavor and color. Enjoy hot and crunchy!


*I used Maangchi's bulgogi marinade for the meat.
**You may or may not use all the topping ingredients for the fries.

Learn more about the health benefits of US Potatoes on their Facebook page! This post was brought to you by Potatoes USA, but all opinions stated above are my own.

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