Jae Park

There’s no stopping the loaded fries train as it hurtles across world cuisine concepts, finding fans eager for the fusion of global ingredients with the beloved fried potato. The latest stop is Korean comfort-food chain Bonchon where check averages have climbed 40 percent since the item was added to the menu, reports Jae Park, Culinary Director. The crowd-pleaser appeals to guests who applaud the Korean twist on American loaded fries and the American twist on Korean bulgogi, he says.

Besides being a trendsetting mash-up, the dish delivers a winning flavor trifecta: savory, salty and spicy. “You’ll taste a little heat from the spicy mayo, saltiness from the fry seasoning and then savory notes from the bulgogi,” says Park of the build that features house-seasoned fries piled high with thinly sliced marinated steak, mozzarella, a drizzle of spicy mayo and a finish of chopped green onion. It’s an easy pick-up for franchisees, who can cross-utilize bulgogi meat used in the traditional dish, as well as with a riff on sliders.