Kimchi cheese and pork belly fries

Melt the American cheese with milk over heat to make a cheese sauce; stir in kimchi and a little red miso.

Chop the pickled chilies and add them to the sauce with a little of their pickling liquid; taste, then add gochujang for more heat.

Thinly slice the shiitakes and saute in scallion oil until crisp.

Heat vegetable oil, the rest of the scallion oil and some corn oil to 375F.

Shake the frozen fries in a colander to knock off freezer burn, then deep fry, starting with a small amount for safety.

Salt the fries while still hot.

Chop the cooked pork belly and heat it in a pan until lightly crisped.

Top the hot fries with the hot cheese sauce, then the crispy mushrooms and pork belly, a heaping amount of scallions and raw red onion.