Canadian poutine meets Koreas favourite flavours in this super easy vegetarian snack that will intrigue and delight.
- Place potatoes in a large bowl of cold water (this stops potatoes oxidising and removes the starch).
- 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.
- 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.
- Divide fries immediately between 4 plates and top with cheese. Pour over piping hot kimchi gravy and sprinkle with onion and sesame seeds.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set