Korean-style Loaded Fries

Korean-style Loaded Fries

Course: AppetizersCuisine: Asian


Prep time


Cooking time




  • 1 pkg. Extra firm Tofu

  • 1.5 Tbsp garlic, minced

  • 1 tablespoon ginger, (grated)

  • 1 small onion, (chopped)

  • 2 tablespoons oil

  • 2 bag McCain Seasoned Fries

  • 1/2 cup pepper Jack cheese

  • Seasoning Sauce
  • In a bowl whisk below ingredients together.

  • 2 tbsp gochujang paste, or Sambal chile-garlic paste

  • 2 tsp hoisin sauce, (you can substitute with soybean paste)

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp water

  • 1 tsp gochuru chili flakes

  • Spicy Mayo
  • In a bowl, combine all the ingredients below until well blended.

  • 4 tablespoons mayonnaise

  • 1 tablespoon gochujang

  • 1 tablespoon soy sauce

  • 1 tablespoons white vinegar

  • Toppings
  • Kimchi chopped

  • cilantro

  • fresh jalapeño

  • Sesame seeds

  • Scallions


  • Make Tofu
  • Drain and press the tofu. Heat a large pan over medium-high heat, add oil and fry the ginger, garlic and onion, stirring, until soft and fragrant.
  • With your hands, crumble tofu into the pan. Add prepared sauce and let it cook, stirring the bottom of the pan occasionally.
  • While cooking break the tofu until all the tofu is crumbled and stir until browned. Adjust the seasoning taste. Transfer tofu to a bowl and reserve.
  • Build The Loaded Fries
  • Bake the McCain Seasoned Fries according to package directions. Once fries are done remove from the oven and change from bake to broil.
  • Sprinkle cheese on top of the fries evenly. Broil on middle rack for 2-3 minutes or until cheese is melted. Remove from oven immediately.
  • Layer prepared crumbled tofu, kimchi and drizzle with the dressing.
  • Sprinkle with sesame seeds, scallions cilantro and chopped jalapeño. Serve immediately.

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