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korean-nachos-horizontal

Korean Nachos with Kimchi and Bulgogi Beef

From blog post: Korean Nachos with Kimchi and Bulgogi Beef

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November 14, 2016

Ingredients

Beef:

1/2 lb sirloin or tenderloin, sliced paper-thin (bulgogi-style)

2 Tbsp. soy sauce

2 Tbsp. brown sugar

1 Tbsp. sesame oil

1 Tbsp. lime juice

1 green onion, chopped

2 garlic cloves, crushed

2 tsp. grated fresh ginger

Cheese:

2 Tbsp. butter

2 Tbsp. flour

1 cup milk

2 cups grated aged white cheddar

1/4 cup (or more) juice from the kimchi jar

Other stuff:

fresh wonton wrappers, halved diagonally

canola or other vegetable oil, for cooking

sea salt

1/2 cup chopped kimchi

fresh cilantro leaves

gochujang (Korean fermented chili paste - optional)

lime wedges (optional)

Directions

1To make the beef, toss it with all the marinade ingredients in a bowl or heavy duty zip-lock bag, coating the meat well. Refrigerate for a couple hours, or overnight.

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3To make the cheese sauce, whisk together the butter and flour in a medium saucepan over medium-high heat; whisk in the milk and bring to a simmer, stirring as it thickens. Stir in the cheese and kimchi juice, stirring until melted and smooth.

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5To cook the wontons, heat an inch or two of oil in a small, shallow pot or skillet until it’s hot but not smoking; cook about 4 pieces of the wonton at a time - or enough so that they aren’t overlapping - until they’re golden on both sides, turning with tongs. (This should only take a minute.) Transfer to a plate lined with paper towels and shower with salt while they’re still warm.

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7Set a skillet over medium-high heat, add a drizzle of oil and cook the bulgogi beef in batches, just until cooked through. (This will also take just a minute or two.)

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9Top the wonton chips with bulgogi beef, cheese sauce, chopped kimchi and fresh cilantro; add a squirt of gochujang if you like, and serve with lime wedges. Serves 4-6.

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