Kimcheese Fries

IngredientsCheese, Vegetables
Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Kimcheese Fries

Source: Recipe and photo courtesy of California Milk Advisory Board

Fries are increasingly moving from the Sides section of the menu to the Starters section, as operators embellish them with global flavors and customers enjoy their shareability. Chef Marquez goes for a Korean-style poutine by topping shoestring fries with a cheddar cheese sauce, then piling on spicy kimchee, crumbled nori and scallions. 


3 cups Cheddar Cheese Sauce (recipe follows)
Peanut or canola oil for deep-frying
4 1/2 lb. shoestring french fries
Kosher salt
1 tbsp. shichimi togarashi (Japanese seven spice)
1 tbsp. finely ground nori
2 1/2 cups (1 1/2 pounds) coarsely chopped kimchi
Thinly sliced green onions

Cheddar Cheese Sauce
5 cups whole milk
5 tbsp. all-purpose flour
5 tbsp. unsalted butter
4 cups (1 lb.) shredded medium cheddar
Kosher salt and freshly ground black pepper, to taste


  1. Prepare Cheddar Cheese Sauce; keep warm.
  2. In deep-fryer or large pot fitted with a thermometer, heat oil to 350˚F.
  3. Per order, cook 3 oz. fries in hot oil, about 5 minutes per batch. Immediately sprinkle generously with salt and toss with 1/4 tsp. shichimi and 1/4 tsp. nori. Spoon 1/4 cup kimchee over fries and drizzle with 1/4 cup cheese sauce. Top with green onions.

Cheddar Cheese Sauce
Heat milk in medium saucepan over medium heat to just below a simmer. When bubbles are just beginning to come to the surface remove from heat. Melt butter in large saucepan over medium heat; whisk in flour. Continue to whisk until mixture is light brown, about 3 minutes. Slowly, while whisking, add milk. Whisk continuously until the sauce is silky and thickened. Add the cheese and whisk until melted and smooth.

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