Have y’all ever tried Kimchi Fries? I hadn’t heard of them before visiting Toronto a couple years ago, when I ordered them at this cute vegan Asian fusion cafe called Grasshopper. These fries were MAGICAL—all smothered in a cheesy vegan gravy and topped with kimchi and a spicy mayo-like sauce. So naturally, they were the first thing on my mind when I returned to the comfort of my own kitchen.
I wanted to create a more veggie-centric version of Kimchi Fries so I compromised with Spicy Korean Coleslaw Fries. All the Korean inspired flavor but with more crunch. Plus, no deep frying necessary. These fries follow the same method as my Crispy Potato Wedges! After they get all nice and crispy in the oven, they’re tossed up with cabbage, carrots and a spicy gochujang mayo that I’m gonna show you how to make.
Spicy Korean Coleslaw Fries
Ingredients:
- 3 large potatoes
- 3 tbsp oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cayenne
- salt and pepper, to taste
- 1/2 cup cabbage
- 1/4 cup carrots
- 1 tsp lemon juice
- salt, to taste
- optional: pickled radishes
- 4 tbsp vegan mayo
- 2 tbsp gochujang aka spicy Korean red pepper paste
- 1 tsp agave or sweetener of choice
Instructions:
- Preheat oven to 400 degrees Fahrenheit. Lightly grease or line a baking tray with parchment paper.
- Wash and scrub potatoes. Pat dry and cut into wedges by first cutting each potato in half, then slicing the halves vertically to create the wedges.
- Transfer wedges to baking tray and add oil. Season with garlic powder, chili powder, paprika, cayenne, and salt and pepper to taste. Toss to combine
- Bake at 400 degrees for 30 minutes, flipping halfway.
- In the meantime, prepare the slaw. Finely chop the cabbage and carrots. Add lemon juice and salt to taste.
- Prepare gochujang mayo by whisking together vegan mayo, gochujang, and agave.
- When the fries are ready, transfer to a dish and top with slaw (and pickled radishes if you are using them).
- Drizzle the gochujang mayo on top and save the rest for dipping the fries.