May 29, 2011

Kalbi Frachos

 Generally speaking, I've been doing a decent job with the whole "eat mo' greens!" thing.  Generally speaking.

However, unlike my much healthier friends, I simply don't have the discipline (or motivation) to count calories, consume foods that are organic, gluten-free, or chock full of protein, soy, fiber, vitamins, and minerals, and pretend to like it all the time.  After all, there is a reason why the word "diet" begins with "DIE".

All kidding aside, ever so often (or just often), I let go of all restraints and allow myself to fully enjoy my food.  Because while food is supposed to fuel our bodies, eating isn't, or at least shouldn't, just be an activity of practical purpose.  Stop depriving yourself.  Live a little.  Be happy.  Now that I'm off my mini soapbox, I share with you one of my recent and amazing guilty pleasure creations: Kalbi Frachos. 

I crave pollo asada fries (from Sergio's) and carne asada fries (from Cotixan's or Lolita's) like, a lot.  But instead of driving 2 hours to San Diego, I decided to re-create it in my kitchen.  What's more, I decided it would be a good idea to give it a little Mex-Asian twist by using Korean-style short-rib meat (aka - kalbi, baby).  Good idea, indeed!  I also added some chips in the mix to maintain good "crunch" factor... and to make an already-fatty dish even fattier.  Go me.

Kalbi Frachos
can serve up to 6 hungry people or 3 hungry monsters.

  • 1 bag of frozen shoestring fries (or 2 large Russet potatoes, peeled and cut into slender pieces)
  • 2 cups of tortilla chips
  • 2 lb. kalbi (soaked in this marinade for a few hours)
  • 2 cups of Mex blend shredded cheese
  • 2 tbsp. cotija cheese 
  • 2 cups of guacamole
  • 2 cups of pico de gallo (or if you want to fancify, use mango de gallo) - I used both.
  • 1 dollop of sour cream
  • hot sauce (used liberally)


1) Deep fry or bake fries in an oven as directed on the bag.  If you're using real potatoes, toss the french fries in a mixture of some flour, garlic salt, paprika, onion salt first before dipping them into the sizzling oil or popping them into the oven.  (If baking, 450 degrees for 30-40 min. depending on how thickly you sliced Mr. Potato).  If you want crispier fries, deep-fry.

2) Next, cook the meat.  The best way is on the bbq grill, but I used a plain skillet and it turned out fine.  Once well-done, remove from heat and allow to cool for a few minutes.  Then, slice up the meat to bite-size pieces. Add back to the skillet, where the marinade has by now caramelized, and cook for another 10 min. in low-medium heat.

Some are meat & potatoes people

I am not. Let's add some color to the mix!

3) On a medium platter, distribute chips in a single layer.  Add a layer of crispy fries.  Next come the kalbi pieces.  Layer on the shredded cheese.  Heap on the guac, pico de gallo, and mango de gallo.  Sprinkle on more cheese, add a dainty dollop of sour cream, and top with cotija cheese and as much or as little hot sauce as your heart and taste buds can handle.

Another angle of my beautiful creation.

4) Eat - chew, don't inhale.

5) Go to the gym... tomorrow.

6) Share this recipe with friends or try it out yourself!

Pre-cheese melting


Mango de Gallo recipe here

How to cut a mango here.

Add together chopped red onions, diced garlic, dicer jalapenos, fresh chopped mangos, chopped cilantrao, lime juice and sea salt.  Mix together and let allow the juices to chill together in the fridge.

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