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1
Start by soaking your cut fries in a bowl of cold water.
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2
This will prevent them from turning color, as well as remove some of the starch.
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3
After about 30 minutes, drain the potatoes, and rinse with cold water.
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4
Place them on a large baking sheet lined with a towel, or paper towel, and lightly pat all of the fries to remove excess water.
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5
During this time, heat a pot of oil on the stove over medium-high heat.
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6
If you have a thermometer, use it, and bring your oil up to 300 F. You are going to cook these twice.
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7
Add a batch of fries into the preheated oil (but dont crowd them).
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8
Cook for about 5 minutes, then remove the fries from the oil with a spider strainer, and place on a paper towel-lined plate.
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9
Repeat with the remaining fries and remove them once done.
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10
Now bring the oil to 350 F. In batches, cook the fries once again, for about 5 minutes or until nice and golden brown.
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11
Again, drain them on some paper towels and season with salt and pepper.
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12
Into a saute pan, add a tablespoon of the french fry oil, and heat that up over medium heat.
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13
Add the shallots, cooked chorizo, and the kimchi.
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14
Warm these through, mixing along the way.
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15
Remove from heat.
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16
Preheat your oven to 350 F.
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17
Onto a baking sheet, or if you have one use a cast iron fajita plate, add the fries.
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18
Top with the kimchi and chorizo mixture, then top with the cheese.
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19
Top with any remaining kimchi mixture.
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20
Cook until the cheese is nice and melted.
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21
Remove from oven.
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22
Garnish with the sliced green onions, and dig in.
