Korean BBQ Poutine Recipe: A Spicy Twist on a Canadian Classic

Looking for an exciting twist on the traditional Canadian poutine? Say hello to Korean BBQ Poutine! This fusion dish combines crispy fries with savory cheese curds, a zesty Korean BBQ sauce, and a spicy, umami-packed kimchi gravy. Perfect for poutine lovers who enjoy a bold, spicy kick!

Ingredients:

For the Fries:

4 large russet potatoes (cut into fries)

2 tbsp vegetable oil

Salt, to taste

For the Korean BBQ Sauce:

½ cup soy sauce

2 tbsp gochujang (Korean chili paste)

2 tbsp honey

1 tbsp sesame oil

1 garlic clove, minced

1 tsp grated ginger

For the Kimchi Gravy:

1 cup kimchi, finely chopped

2 tbsp butter

2 tbsp flour

2 cups beef or vegetable broth

1 tbsp soy sauce

Salt and pepper, to taste

For Assembly:

2 cups cheese curds

2 green onions, chopped

Sesame seeds for garnish (optional)

Instructions:

Prepare the Fries:

Preheat your oven to 425°F (220°C). Toss the potato fries in vegetable oil and season with salt. Spread them out evenly on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Make the Korean BBQ Sauce:

In a small saucepan over medium heat, whisk together soy sauce, gochujang, honey, sesame oil, garlic, and ginger. Simmer for 5 minutes until thickened. Set aside.

Make the Kimchi Gravy:

In a separate saucepan, melt butter over medium heat. Add flour and whisk until smooth, cooking for 1-2 minutes. Gradually add broth while whisking continuously. Stir in chopped kimchi and soy sauce, and cook until thickened, about 10 minutes. Season with salt and pepper.

Assemble the Poutine:

Place a generous portion of fries on a serving plate. Sprinkle cheese curds over the hot fries so they start to melt. Drizzle with Korean BBQ sauce and ladle on the kimchi gravy. Garnish with chopped green onions and sesame seeds.