Dairy Farmers of Ontario shared this recipe for Korean Inspired Poutine with Cheese Curds. This creative twist on the Canadian classic combines crispy fries, bulgogi-style beef, kimchi béchamel, and fresh cheese curds for a bold mix of savoury, creamy, and spicy flavours. It’s a fun, crowd-pleasing dish that brings together the best of Korean and Canadian comfort food.
Korean Inspired Poutine with Cheese Curds
Serves 2-4
Ingredients:
- 1½ lbs uncooked flank steak or ribeye, sliced thinly
- 1 cup prepared bulgogi marinade
- 4 tbsp local butter, divided
- 2 tbsp flour
- ½ cup local milk
- ½ cup local cream
- 1 tsp salt
- 1 tsp pepper
- ¾ cup kimchi, divided
- 1 cup local white cheddar cheese curds
- 4 cups french fries, cooked
- 1 cup cooked corn
- ¼ cup kewpie mayo
- ¼ cup green onions, sliced
Directions:
- In a large bowl, combine the sliced beef with the bulgogi marinade. Set aside while preparing the sauce, or marinate for up to 30 minutes.
- To make the béchamel, melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
- Slowly whisk in the milk and cream. Add the salt and pepper. Cook, stirring often, until the sauce thickens.
- Add ⅓ cup kimchi to the béchamel. Blend until smooth, then set aside.
- In a frying pan, melt 2 tbsp butter over medium-high heat. Add the marinated beef and cook until browned and tender, about 2–4 minutes. Remove from heat.
- To assemble, layer the cooked fries, bulgogi beef, white cheddar cheese curds, corn, and remaining kimchi in a serving bowl.
- Pour the kimchi béchamel over top. Drizzle with Kewpie mayo and garnish with sliced green onions. Serve immediately.
