📝 About This Recipe
This audacious fusion takes the soul-warming comfort of Canadian poutine and electrifies it with the bold, spicy-sweet profile of Korean Tteokbokki and the vibrant textures of Mexican street food. Crispy golden fries and chewy rice cakes are smothered in a silky, smoky Gochujang gravy, then topped with melted cheese curds and a zesty pico de gallo. It is a messy, glorious celebration of global street food culture that hits every single taste bud.
🥗 Ingredients
The Base
- 1.5 lbs Russet potatoes (cut into 1/4 inch thick fries)
- 1 cup Korean cylindrical rice cakes (Garae-tteok) (soaked in warm water for 10 minutes)
- 4 cups Vegetable oil (for deep frying)
Spicy Gochujang Gravy
- 2 cups Beef or Mushroom broth (low sodium)
- 2 tablespoons Gochujang (Korean chili paste) (adjust for heat preference)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 tablespoon Soy sauce
- 1 tablespoon Honey or Agave
- 2 cloves Garlic (minced)
K-Mex Toppings
- 1.5 cups White cheddar cheese curds (at room temperature for maximum melt)
- 1/2 cup Kimchi (finely chopped and sautéed)
- 1/4 cup Pickled Jalapeños (sliced)
- 1/4 cup Cilantro (freshly chopped)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 whole Lime wedges (cut into 4 pieces)
👨🍳 Instructions
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1
Begin by soaking the rice cakes in a bowl of warm water for at least 10-15 minutes to soften them, then drain and pat them completely dry with a paper towel.
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2
Prepare the potatoes by soaking the cut fries in cold water for 30 minutes to remove excess starch; this ensures a crispier fry. Drain and dry thoroughly.
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3
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for 2 minutes until it smells slightly nutty and turns golden.
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4
Slowly whisk in the beef broth, a little at a time, to avoid lumps. Once smooth, stir in the Gochujang, soy sauce, honey, and minced garlic.
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5
Bring the gravy to a gentle simmer. Let it thicken for 8-10 minutes until it coats the back of a spoon. Keep warm on the lowest heat setting.
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6
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for about 5 minutes until pale and soft. Remove and drain on a wire rack.
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7
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until they are deeply golden and crispy.
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8
In the last 60 seconds of the second fry, carefully add the dried rice cakes to the oil. They will puff up slightly and become crispy on the outside while remaining chewy inside.
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9
Remove the fries and rice cakes from the oil, toss them in a large bowl with a pinch of salt, and immediately begin assembly.
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10
Place a generous layer of fries and rice cakes in a wide serving bowl or platter.
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11
Scatter the room-temperature cheese curds and sautéed kimchi over the hot fries.
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12
Ladle the hot Gochujang gravy over the top, ensuring it hits the cheese curds to help them soften and melt slightly.
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13
Garnish with pickled jalapeños, fresh cilantro, and toasted sesame seeds. Serve immediately with lime wedges on the side.
💡 Chef's Tips
Always bring your cheese curds to room temperature before serving; cold curds won't get that signature 'squeak' and soft melt when the gravy hits them. Make sure the rice cakes are bone-dry before frying, otherwise the oil will splatter aggressively. For a vegetarian version, use mushroom broth and ensure your kimchi doesn't contain fish sauce or shrimp paste. If you want extra depth, add a splash of toasted sesame oil to the gravy just before serving. Double-frying the potatoes is the secret to a poutine that doesn't go soggy under the weight of the gravy.
🍽️ Serving Suggestions
Pair this with a crisp, cold Mexican Lager or a slightly sweet Korean Makgeolli (rice wine) to balance the heat. Serve alongside a fresh cucumber salad (Oi Muchim) to provide a cooling crunch. A side of Mexican street corn (Elote) off the cob makes for a fantastic textural contrast. For a complete K-Mex feast, serve with small Bulgogi beef tacos. Top with a fried egg (sunny side up) for an even richer, brunch-style experience.