Loaded Korean-Inspired ‘Steak’ Fries

Preparation

1. Air fry or bake the fries according to the package directions. Immediately after baking, place the fries in a large bowl and toss with the gochugaru until all the fries are thoroughly coated in seasoning.
2. Meanwhile, place the vegan cheddar shreds, non-dairy milk, gochujang and salt into a blender. Pulse until mostly smooth. Transfer the cheese sauce to a small non-stick saucepan over medium low heat and cook, stirring every few minutes, until smooth and heated through, 8 to 10 minutes.
3. A few minutes before the fries and cheese sauce are done, heat the tablespoon of oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the steak pieces to the pan and cook until heated through according to package directions, 2 to 3 minutes.
4. To assemble the loaded fries, add 1/3 of the seasoned fries to a large serving plate, followed by 1/3 of the steak pieces and 1/3 of the cheese sauce. Repeat this process two more times. Garnish the loaded fries with green onion, toasted sesame seeds and kimchi, and enjoy immediately!
5. Recipe Notes:
6. For a healthier option, feel free to substitute cauliflower tots, sweet potato fries, or mixed root vegetable fries instead.
7. Gochugaru is a Korean chili powder used in many Korean dishes. You can find it at most local Asian markets and specialty food health food stores such as Whole Foods and Sprouts. If you’re unable to find gochugaru, you can substitute it for chipotle chili powder or cayenne pepper.
8. Gochujang is a fermented Korean chili paste. It’s savory, with hints of spice and sweetness. I typically find gochujang at my local Asian Market and specialty supermarkets such as Whole Foods and Walmart. If you’re unable to find gochujang, you can sub it for a mixture of equal portion miso and chili paste, thai chili paste, or sambal oelek.

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