We’ve partnered with Pints and Plates to share a recipe for irresistible kimchi fries paired thoughtfully with a Belgian-style Witbier.
While Christmas cooking can be magically cozy and nostalgic, the pressure to hit every holiday tradition can make the kitchen feel stifling. So that first day after the holiday, when I can make whatever I want in the kitchen, is a fun one for me. I also find that the downtime between Christmas and New Year’s is a great time to catch up with friends, and enjoy low-key gatherings and unexpected snacks and drinks.
In that spirit, I present these kimchi fries with Sriracha mayo from pintsandplates.com. Homemade french fries are a revelation. With a crispy exterior and tender center, they’re the perfect snack for a cold day with good friends. The addition of kimchi, fresh chilies, cilantro, and a spicy Sriracha mayo (not to mention a couple bottles of well chosen beer) provide bold flavors that make for an excellent break from any kitchen boredom you may be feeling this time of year.
We paired the kimchi fries with Blue Moon Belgian White Belgian-style wheat beer. Blue Moon Belgian White is made with fresh Valencia oranges; their bright sweetness contrasts nicely with the sour lime and fermented kimchi in the dish, while coriander adds a bit of spice that plays nicely to the zesty sauce. I love the synergy of the pairing (who knew a Belgian-style wheat beer and kimchi were meant to be together?) and the fun vibe of the dish. For more thoughtful food and beer pairings, check out Pints and Plates!
Deep-frying is simplest when you have a fry thermometer and can easily monitor the oil temperature. I deep-fry in an electric skillet that provides even, constant heat for a predictable, no-fuss deep fry. If you have one on hand, this is a great time to use it. Otherwise, use a fry thermometer and monitor the temperature closely, adjusting heat as needed.
- ⅓ cup mayonnaise
- 1 ½ teaspoon red curry paste
- 1 teaspoon Sriracha hot sauce
- ½ teaspoon fish sauce
- 1 pound Russet potatoes (2 - 3 medium)
- 3 cups canola or peanut oil
- 1 teaspoon salt
- 1 cup mild or hot kimchi
- 2 green onions, sliced thin
- 2 tablespoons cilantro, chopped
- 10 jalapeño slices (pickled or fresh)
- 1 tablespoon fresh squeezed lime juice
- In a bowl, whisk to combine, mayonnaise, curry paste, Sriracha, and fish sauce.
- Slice potatoes into 1/4-inch thick sticks. Heat oil in a large heavy pot over medium-high heat until oil reaches 350 degrees F (see note above). Being careful not to overcrowd, fry potatoes in small batches for 2 minutes per batch. Transfer to paper towels to drain. Again working in batches and with oil still at 350 degrees F, fry potatoes in small batches for about 5 - 6 minutes a batch or until golden. Drain on a paper towel and season with salt.
- Place fries on a serving plate and top with kimchi, onions, cilantro, jalapeño, prepared sauce, and lime juice. Serve immediately.
Disclosure: This post is sponsored by Pints and Plates. Thanks for supporting the brands that make Brooklyn Supper possible!