Korean BBQ Nachos, the best kind of fusion

What ingredients do you need to grill Korean nachos?

• Wonton wrappers and frying oil, or store-bought wonton sheets
• Marinated Korean bulgogi beef
• Onion
• Corn, fresh or frozen grains
• Shredded jack or mozzarella cheese
• Kimchi
• avocado
• green onion
• coriander
• Fresh or pickled jalapeno slices

Optional toppings to give your Korean BBQ nachos a great twist – and why shouldn’t you:

• Gochujang mayonnaise
• Roasted sesame seeds

Scroll down to the recipe below for exact amounts.

Ingredient notes and resources

1. Wonton wrappers Made from wheat flour, water and sometimes eggs. It is now available in most regular grocery stores, most likely in the refrigerated section where tofu is found. Any shape will work, whether round or square, and you can also get the larger squares for egg balls and spring rolls and cut them into a smaller size yourself. You may be able to find them already fried or “wonton chips” in grocery stores in major cities. Just make sure they are wonton wrappers, which are opaque yellow, and not summer rolls or rice paper wrappers, which are translucent and slightly white.
2. Marinated Korean bulgogi beef
3. Kimchi
4. Shredded jack or mozzarella cheese
5. Corn, fresh or frozen grains
6. Avocado, onion, green onion, cilantro, jalapeño and all other fresh herbs and produce From the Santa Monica Farmers Market on Wednesdays, or from Whole Foods Market when I can’t find what I need at the farmers market.

Instructions on how to make nachos with Korean BBQ

There are quite a few ingredients for Korean BBQ Nachos, and you can go from “scratch” to “store bought” as you please. I’ve included instructions for the best we can get.

Make wonton chips

Heat 1 inch of oil in a cast iron skillet to 350°F. While the oil is heating, cut the wonton wrappers into halves, either rectangles or triangles.

Fry the wonton wrappers in batches until lightly golden brown, turning once during frying. Transfer the fried wontons to a paper towel to absorb excess oil. Sprinkle with sea salt. Discard the oil in the pan once it cools.

Chop the kimchi and set aside in a bowl.

Return the pan to medium heat. Add the marinated beef bulgogi and sliced ​​onions to the pan and cook until well done, about 8 minutes. Transfer the cooked ground beef to a plate and set aside. Discard any oil in the pan.

Return the pan to medium heat. Add the corn and cook well, allowing some of the corn to darken or char for a toasted flavor. Remove the corn to a bowl and leave it aside.

Wipe the cast iron skillet with a paper towel. Start building your Korean BBQ nachos starting with a layer of wonton chips in the bottom of the pan. You won’t use all the wonton chips.

Scatter the cooked Korean roast beef over the chips.

add corn,

Layer of grated cheese over the corn.

Place the pan with the Korean BBQ nachos under the broiler until the cheese is melted and bubbling, about 3 minutes. Garnish with chopped kimchi, avocado slices, scallion slices, cilantro, and jalapeño. Serve the toppings side by side in plates.

Professional advice: If you want to have enough ingredients, repeat a second layer—potato chips, bulgogi beef, corn, cheese—and then place it under the broiler to melt the cheese.

Professional tips and techniques for grilling Korean nachos

1. On salmon serving sizes: I generally allocate 6-8 ounces (1/2 pound) of salmon per serving, which works out to 2 pounds total for this recipe. Eight ounces is actually a pretty large serving, and most people won’t eat that much because of all the other delicious little things on the table. However, leftover cooked salmon will keep for about three days in the refrigerator, or freeze for a few weeks, and is great for adding to grain bowls for lunch and dinner.
2. Precooking. You can prepare the puttanesca sauce in advance. It will keep in the refrigerator in an airtight container for about three days. However, the recipe comes together very quickly, and there’s no need to do anything beforehand.
3. Parmesan. No, do not put cheese of any kind on this plate. I will disown you. Cheese and fish do not belong together. Not only is salmon the main ingredient, there are anchovies in the sauce. No parmesan.

Alternatives

If you know how to make a recipe fit a specific diet, let the reader know here. Don’t pretend – only offer guidance on topics you have actual experience with.

• Store-bought wonton chips
• Other chips for wonton chips – Use any other strong bracket in its place
• Another Korean seasoned protein -Use gluten-free muffins instead of baking white bread to make it gluten-free
• vegetarian – You can replace the beef hamburger with a vegetable burger to make it vegetarian
• vegetarian
• gluten free
• Dairy free

Even if the reader doesn’t follow a specific diet (e.g., gluten-free), they may have friends or family who cook for them and could use this. This is also a great idea to link to another blogger who has a similar recipe that works for a different diet.

And the differences

Like I always say, don’t do it Need No special equipment to prepare almost any recipe. However, that doesn’t mean that there are some gadgets and gizmos that might make it super easy to get bibimbap sauce from the pantry to the plate —.

**Pro Tip: Save the bottles of Sriracha hot sauce for after you’re done! When you make the bibimbap sauce, pour it into an empty, clean Sriracha bottle and you can squeeze the sauce right over the bibimbap bowls just like you do at OG Korean restaurants!

One thing to note is that you may not be able to use a squeeze bottle of Sriracha if you add the optional garlic to your bibimbap sauce recipe because the garlic will get stuck to the top of the press!

Prep, leftovers, and storage

Almost every component of Korean BBQ nachos can be prepared separately in advance, then the actual nachos can be assembled in the pan and the cheese melted just before serving. Here are some timings:

• Wonton chips From scratch can be made up to 3 days in advance. Store in an airtight container at room temperature.
• Bulgogi meat They can be seasoned and cooked a day ahead. Store in an airtight container in the refrigerator. Reheat in a cast iron skillet for about 5 minutes until heated through.
• Kimchi Can be cut several days in advance. Store in an airtight container in the coldest part of the refrigerator.

Once the cheese is assembled and melted, Korean BBQ nachos don’t hold up well with leftovers because the wontons will become too soggy. However, you can store it in an airtight container in the refrigerator for up to two days. Reheat in the oven, toaster, or air fryer.

What can you serve with Korean grilled nachos?

A large piece of omega-3-rich salmon in an antioxidant-rich tomato sauce can be a complete meal! But if you want something green or starchy too, here are some great suggestions to pair with it:

• Tri-color Caesar salad with anchovy dressing, keeping the ocean theme
• I like roasted broccoli, or steamed if you want to keep all your cooking on the stove
• Boil some pasta and add it directly to the puttanesca sauce, of course
• Garlic bread, or even just a slice of dark toast to dip in our salty and tangy Umami Puttanesca sauce

More nachos

Why yes I have a thing for nachos to the point that it has its own recipe category on this site, why do you ask?

Instructions

Print recipe

Korean grilled nachos recipe

Serves 4 to 6 depending on serving size

Prep time20 minutes minute

Total time5 minutes minute

turn: Appetizers, snack

kitchen: American

Keyword: Vegetarian nachos

ingredients

Korean BBQ Bulgogi

• 2 Pound or pound Rib-eye, thinly sliced ​​through grain paper
• 1 Medium-sized onion, cut into lengthwise slices
• 6 tablespoons Soy sauce or tamari
• 2 tablespoons sugar
• 2 tablespoons Rice wine (sake or soju)
• 5 clove Finely chopped garlic
• 1 small spoon Grated ginger
• 1 Tablespoon Sesame oil

Fried wonton chips

• A neutral, high-temperature cooking oil such as avocado oil
• 1 eviction Wonton wrappers

For nachos

• 1 cup Corn kernels Fresh or frozen
• 3 Glasses Shredded jack or mozzarella cheese
• 2 Glasses Kimchi, finely chopped
• 2 avocado Peeled, seeded and cut into slices
• 1 green onion Tear it into strips
• ½ Package coriander Leaves
• Jalapeno slices Fresh or pickled

directions

Marinated with Korean roast beef bulgogi

Fry wonton wrappers into chips

• Cover a large plate with paper towels. Heat 1 inch of oil in a cast iron skillet over medium-high heat, or to 350°F.

• Fry one slightly overlapping layer of wonton wrappers until golden brown. Flip the wonton wrappers over to brown on the other side. Transfer the fried wontons to a plate lined with paper towels. Sprinkle with salt while still hot. You will have to do this in about 5 or 6 batches.

Cook beef and corn

• Heat 1 tablespoon of oil in a cast iron skillet over medium to high heat. Remove the beef and onions from the marinade, add them to the hot skillet and cook until browned, about 8 minutes. Transfer the cooked ground beef to a plate and set aside. Discard any oil in the pan.

• If you are roasting/cooking corn, pour off the oil from the cast iron skillet, leaving just a shimmer on the surface. Turn heat to medium. Add the corn to the hot skillet and grill until the corn begins to char. Remove corn to a plate or bowl.

Assemble the nachos

• Turn the oven broiler on high.

• Wipe the cast iron skillet with a paper towel. Start building your Korean BBQ nachos starting with a layer of wonton chips in the bottom of the pan.

• Scatter half of the cooked Korean roast beef over the chips. Add half the corn, then half the grated cheese. Repeat the layers again, ending with the cheese.

• Place the pan with the Korean BBQ nachos under the broiler until the cheese is melted and bubbling, about 3 minutes. Garnish with chopped kimchi, avocado slices, scallion slices, cilantro, and jalapeño. Serve the toppings side by side in plates.