| | Kimchi poutine
Kimchi poutine
Kimchi poutine 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place potatoes in a large bowl of cold water (this stops potatoes oxidising and removes the starch).
  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.
  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.
  4. Divide fries immediately between 4 plates and top with cheese. Pour over piping hot kimchi gravy and sprinkle with onion and sesame seeds.
Time for preparing:
10 min.


  • 1kg brushed potatoes, peeled, cut into fries
  • 30g butter
  • 1 1/4 tablespoons plain flour
  • 1 cup Massel chicken style liquid stock
  • 2 teaspoons soy sauce
  • 1/2 cup kimchi, drained, finely chopped (see Notes)
  • Rice bran oil, to deep-fry
  • 50g mozzarella, finely chopped
  • 100g cheddar, finely chopped
  • 2 green onions, shredded
  • 2 teaspoons sesame seeds, toasted