Kimchi poutine
Canadian poutine meets Korea's favourite flavours in this super easy vegetarian snack that will intrigue and delight.
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0:10
To Prep |
0:10
To Cook |
11
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Method
- Notes
-
Step 1
Place potatoes in a large bowl of cold water (this stops potatoes oxidising and removes the starch).
-
Step 2
Melt butter in a small saucepan over medium-high heat. Cook flour, stirring, for 30 seconds. Slowly stir in stock until combined and cook until mixture boils and thickens. Add kimchi and soy sauce and cook until hot.
-
Step 3
Meanwhile, heat oil in a large saucepan over high heat until oil reaches 180C or a piece of bread sizzles on contact. Drain potatoes and pat dry with paper towel (or use a salad spinner). Deep-fry potatoes for 5-8 minutes or until golden and crunchy. Drain on paper towel.
-
Step 4
Divide fries immediately between 4 plates and top with cheese. Pour over piping hot kimchi gravy and sprinkle with onion and sesame seeds.
Kimchi is a fermented Korean side dish often made from cabbage. It is spicy and sour. It can be found in Asian food stores. Store in the fridge for a great staple to lift a soup, serve with a stir-fry or add to scrambled eggs.
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