Ramen Poutine

This Asian-inspired poutine is topped with chicken gravy and curds, but we’ve also added a few classic ramen toppings, including kimchi, nori and finished it off with a jammy egg.

Prep Time:
10 min
Cook Time:
25 min


  • 2 large russet potatoes
  • Salt, to taste
  • Oil, for deep-frying
  • ½ cup ( 125 mL ) kimchi
  • 1 sheet of nori, cut into thin strips
  • 2 soft-boiled eggs, peeled
  • ½ cup ( 125 mL ) cheese curds or shredded Mozzarella
  • ½ cup ( 125 mL ) white chicken gravy, warmed
  • 1 green onion, sliced
  • Toasted sesame seeds


  1. Slice potatoes lengthwise and then into ¼-inch (1 cm) thick strips.

  2. Place in a pot; cover with cold water. Add a generous pinch of salt.

  3. Bring to a gentle boil. Cook until tender, 5 to 10 minutes, skimming off any foam that comes to the surface.

  4. Drain by removing gently from the water with a slotted spoon. Place on a cookie sheet lined with paper towel. Air dry, uncovered, for a minimum of 15 minutes and up to overnight.

  5. Heat oil in a deep fryer to 350°F (180°F). Add fries and fry until crispy, approximately 5 minutes, depending on the fryer you are using.

  6. Divide fries between 2 medium serving bowls. Top with kimchi, nori, eggs cut in half, cheese curds, and gravy.

  7. Garnish with green onion and sesame seeds.