📝 About This Recipe
This show-stopping fusion dish marries the smoky, citrusy soul of San Diego's carne asada fries with the sweet-and-savory depth of Korean BBQ. Succulent, thinly sliced ribeye is marinated in a traditional pear-based kalbi sauce, then seared to caramelized perfection over a bed of golden, crispy fries. Topped with a vibrant kimchi crema and spicy aromatics, it’s a bold, messy, and irresistible celebration of K-Mex street food culture.
🥗 Ingredients
The Kalbi Steak
- 1.5 lbs Ribeye steak (thinly sliced against the grain into bite-sized strips)
- 1/3 cup Soy sauce (low sodium preferred)
- 3 tablespoons Brown sugar (packed)
- 1/4 cup Asian pear (finely grated to tenderize the meat)
- 1 tablespoon Toasted sesame oil
- 4 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
The Fries & Cheese
- 24 oz Frozen extra-crispy French fries (crinkle-cut or beer-battered work best)
- 2 cups Mexican Blend Cheese (shredded Monterey Jack and Cheddar)
Kimchi Crema & Toppings
- 1/2 cup Mexican Crema (or sour cream thinned with a splash of lime)
- 2 tablespoons Kimchi juice (strained from the jar)
- 1 teaspoon Gochujang (Korean chili paste)
- 1/2 cup Napa cabbage kimchi (roughly chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 3 pieces Green onions (thinly sliced)
- 2 tablespoons Pickled Jalapeños (for a vinegary kick)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, brown sugar, grated Asian pear, sesame oil, garlic, and ginger until the sugar dissolves.
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2
Place the thinly sliced ribeye in a gallon-sized freezer bag and pour the marinade over it. Massage the bag to coat every piece of meat and refrigerate for at least 30 minutes (or up to 4 hours) to allow the pear enzymes to tenderize the beef.
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3
Preheat your oven or air fryer according to the French fry package instructions. Aim for maximum crispiness, as the fries need to support the heavy toppings.
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4
While the fries cook, prepare the Kimchi Crema by mixing the Mexican crema, kimchi juice, and gochujang in a small bowl. Set aside in the fridge to let the flavors meld.
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5
Heat a large cast-iron skillet or wok over high heat with a tablespoon of neutral oil. It should be shimmering and slightly smoking.
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6
Drain the excess marinade from the beef. Add the beef to the hot skillet in a single layer. Do not crowd the pan; cook in batches if necessary to ensure the meat sears and browns rather than steams.
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7
Cook the beef for 2-3 minutes without moving it to get a dark, caramelized crust, then toss and cook for another 1-2 minutes until fully cooked. Remove from heat.
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8
Once the fries are golden and crunchy, remove them from the oven. If using an oven, pile them closely together on a parchment-lined baking sheet.
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9
Immediately sprinkle the shredded cheese over the hot fries. Return to the oven for 1-2 minutes until the cheese is bubbling and completely melted.
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10
Distribute the hot Kalbi beef evenly over the melted cheese layer.
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11
Top the beef with the chopped kimchi and pickled jalapeños.
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12
Drizzle the Kimchi Crema generously over the entire platter in a zig-zag pattern.
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13
Garnish with fresh cilantro, green onions, and a sprinkle of toasted sesame seeds. Serve immediately while the fries are at their peak crispiness.
💡 Chef's Tips
For the best texture, freeze the steak for 20 minutes before slicing to get those paper-thin, restaurant-style cuts. If you can't find an Asian pear, a Bosc pear or even a grated Fuji apple works as a great substitute for tenderizing. Avoid using a microwave to melt the cheese, as it will make the fries soggy; use the broiler for 60 seconds for a perfect melt. Make sure to pat the chopped kimchi dry with a paper towel before adding it to the fries to prevent excess moisture from softening the dish.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a lightly sweetened Korean Barley Tea. Serve with a side of extra Gochujang aioli for those who want an additional heat boost. A side of quick-pickled cucumbers (Oi Muchim) provides a refreshing crunch that cuts through the richness. Enjoy as a shared appetizer during a game night or as a decadent late-night main course.