Disco fries—slathered with gravy and melted cheese—are a classic diner staple in my home state of New Jersey. Here’s my Korean American version.


  • 1 pound/ 453 grams frozen shoestring French fries

  • 3/4 teaspoon cornstarch

  • 3/4 cup/180ml chicken stock

  • 1 tablespoon vegetable oil

  • 1 cup/225grams Korean Pulled Pork

  • Kosher salt or sea salt

  • 3/4 cup/ 170grams grated sharp cheddar or Gruyere cheese

  • 3/4 cup/170grams drained Cabbage Kimchi, finely chopped

  • 1/2 cup/120ml sour cream

  • 1 tablespoon Sriracha sauce

  • 1/4 cup/45grams chopped red onion

  • 8 to 10 slices pickled jalapenos, drained

  • Handful of chopped fresh chives, for serving (optional)

  • For the Korean Pulled Pork

  • ½ cup/120ml orange juice

  • 2 tablespoons soy sauce

  • 2 tablespoons doenjang (Korean soybean paste)

  • 2 tablespoons gochujang (Korean chile paste)

  • 1½ teaspoons gochugaru (Korean chile flakes)

  • 3 limes, halved

  • 4 pounds/1.8kg boneless pork butt, cut into 2- to 3-inch pieces and trimmed of excess fat

  • 1 large onion, quartered

  • 1 large navel orange, halved

  • 5 cloves garlic, smashed

  • 1 (2-inch) knob fresh ginger, thickly sliced and smashed

  • Kosher salt or sea salt freshly ground black pepper


  • 1.

    Preheat the oven to 300°F/150°C.

  • 2.

    In a large, wide, oven-safe heavy-bottomed pot, whisk together the orange juice, soy sauce, soybean paste, chili paste, chili flakes, the juice of 1 lime, and 2 cups/480ml water until smooth. Add the pork, onion, orange halves, garlic, and ginger and stir to combine. Bring to a boil over high heat and then reduce the heat to maintain a simmer for about 10 minutes. Cover the pot and transfer to the oven. Cook, stirring halfway through, until the meat is very tender and falls apart easily, 2 to 21/2 hours.

  • 3.

    Using a slotted spoon or tongs, transfer the meat to a large shallow bowl. Pass the braising liquid through a fine-mesh strainer into another large, wide, heavy-bottomed pot (or strain it into a bowl and then return it to the same pot), discard the solids, and skim off the fat. Bring the liquid to a gentle boil and cook until it has reduced by half (about 1¼ cups/200ml), 10 to 15 minutes. Set aside.

  • 4.

    Preheat the broiler and position a rack 4 to 5 inches from the heat source. Line a baking sheet with aluminum foil.

  • 5.

    When the pork is cool enough to handle, coarsely shred the meat with your fingers or two forks, discarding any bits of fat. Transfer the pork to the prepared baking sheet. Drizzle with the reduced liquid, season with salt and pepper, and gently toss. Spread the pork in an even layer and broil until the meat is lightly charred and crisped in spots, about 6 minutes.

  • 6.

    Squeeze the juice from the remaining 2 limes (or to taste) over the pork, and toss.

  • 7.

    Cook the French fries according to the package instructions. Meanwhile, in a small bowl, whisk the cornstarch into the stock and then set the slurry aside. In a medium nonstick skillet, heat the oil over medium-high heat. Add the pork and cook, stirring occasionally, until heated through, about 3 minutes. Stir the slurry into the pork and cook, stirring, until the mixture thickens, about 2 minutes, and then keep warm.

  • 8.

    When the fries are almost ready, preheat the broiler and position a rack 4 to 5 inches from the heat source.

  • 9.

    Transfer the fries to a large shallow baking dish or broiler-safe platter and season with salt. Sprinkle the cheese on top and broil until the cheese melts, about 1 minute. Spread the pork mixture on top, followed by the kimchi. Spoon small dollops of the sour cream all over, drizzle with the Sriracha, and top with the onion, jalapeños, and chives, if using. Eat the disco fries before they get all soggy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1552kj
  • Fat Total 95g
  • Saturated Fat 36g
  • Protein 109g
  • Carbohydrate 61g
  • Sugar 14g
  • Sodium 2382mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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