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Bar Bites: Kimchi Frito Pie
Super Bowl Sunday may be the only time of year where sustenance for the entire day comes not from three square meals, but from multiple beers and multiple beer-friendly snacks. It may be a day centered around football—but it's a day where your eating options may span anywhere from buffalo wings, to guacamole, to bratwurst, to gumbo.
Over the last few Super Bowls, though, I've discovered the joys of Frito Pie—a Tex-Mex masterpiece that involves dumping a can of chili into a bag of Fritos (don't judge until you've tried it, it's especially delicious with homemade chili). And although a traditional Frito Pie accompanied by a cold beer has become a guilty pleasure of mine, I've found that this chip and chili combo is incredibly adaptable to any number of flavors. Like, say, kimchi.
That's right, kimchi—the utterly funky and fiery Korean condiment of fermented cabbage. I've found that a quick sauté or stir-fry of ginger, garlic, beef, and chopped kimchi goes remarkably well when poured atop a pile of Fritos. While some may see this version of Frito Pie as sacrilege, I see it as a nice change of pace for your Super Bowl party.
And when topped off with sliced green onions, cilantro, and shredded cheese, the spicy kimchi and savory beef creates a tasty, tasty mess of flavors with the salty corn chips. A mess best washed down with a cold beer.
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About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.