Inspired by Kimchi Fries from Coreano, Auckland, New Zealand
Coreano takes authentic Korean flavours and mashes them with mexican street food. I first tried this dish at their pop-up store when living in Auckland, New Zealand.

Who doesn’t love a good fusion dish? Especially one that gets it right. We’ve got pulled pork, spicy Kimchi, and a creamy mexican crema.

It’s tangy, it’s sweet, it’s spicy. The pulled pork is melt in your mouth, the Kimchi is crunchy and a little sour and they come together on a perfect hot crispy french fry.

Are you sold?

Just before I left Auckland, New Zealand, fusion food was getting bigger. One in particular caught my eye, Coreano – blending authentic Korean flavours with Mexican food. Both cuisines are already known for having bold flavours, it was either going to be a hit, or a dud.

If you’re a regular Kimchi eater, you’ll know it’s an acquired taste. It’s a bit like the sauerkraut of the east, a fermented spicy cabbage that once you love it, you’re hooked.

If you couldn’t tell from the mouthwatering combinations, korean and mexican? It works. These loaded fries are a sensory experience, they’re great to look at and taste even better than you can imagine.

All the dressings. From (L-R) Salsa Roja, Coriander, Kimchi, Shallots, Mexican Crema, Carnitas

The loading process, first the carnitas, shallots and kimchi

Grilling the kimchi mellows out the sourness of the cabbage while retaining its crunch and spice. The mexican crema adds a creamy component that calms down some of the heat while bringing all the flavours together in one bite.

LoadedKimchiFries-SideViewGrab a fork and… dig in!

LoadedKimchiFries-SideviewCloseupA little bite of everything in a perfect mouthful


Time to try it for yourself! These are great for having a few friends over, give each person a DIY plate or just a (almost) lazy dinner for one. If you have all the ingredients ready this is an easy Under 30 minute dish to throw together.

Print Recipe
Loaded Kimchi Fries with Pulled Pork BigOven - Save recipe or add to grocery list Yum
Course Brunch, Main Dish, Side
Cuisine Fusion
Cook Time 25 minutes


Course Brunch, Main Dish, Side
Cuisine Fusion
Cook Time 25 minutes




  1. Cook your fries until crispy and golden.
  2. While the fries are cooking, heat your carnitas and get the rest of your toppings ready.
  3. In a pan grill the kimchi until warm, then finely slice and put aside with the rest of the toppings.
  4. To serve: Place your fries on a tray, then top with the carnitas, kimchi, shallots. Add the cheese if using - if not drizzle your salsa roja, then mexican crema and finally a good sprinkling of the chopped coriander.
  5. Then dig in! Lots of napkins, highly recommended. Bon appetit! Victoria

*I made my mexican crema with 50% sour cream, 50% heavy cream and a little water to thin. Mix well and let sit at least 15 minutes.

** Great if you have leftovers! Otherwise I simmered 250g of pork shoulder with some cumin, paprika, cayenne, coriander, orange juice, salt and pepper on low for 3-4 hours. Then shred!


Tags : Carnitasfriesmexicanmexican cremapotatoespulled porksalsa roja

The author admin

Victoria is the face behind She likes to eat breakfast for dinner and ice cream for breakfast. You'll often find her standing in line for a new restaurant or drinking a glass of red whilst creating magic in the kitchen. A fan of good food, give her some cheese, parma and a good dessert and she's a happy chappy.

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