Taro Kimchi Fries

Peel the taro (I used half of a two-pound taro), cut it into strips and rinse until the water comes out clear. Let them dry in a strainer. Fry the bacon just right before crispy, remove it, and set aside; add the onion and kimchi in the same grease and cook for about 5 minutes. Fry the taro strips on medium-high, deep in oil. Taro cooks faster than potatoes and gets crispy on the outside and soft inside. Fry them until you feel they are crispy. When done, put them in a bowl and season with salt, black pepper, and paprika to taste. Add them in an oven-safe dish, then put on top half of the cheese, (this depends on how cheesy you want them, feel free to add more), then add the onions and kimchi on top, following with the rest of the cheese and broil until melted. Garnish with green onions and sesame seeds.