Loaded Korean Nachos

Fully Loaded Korean Nachos with bulgogi, kim-chi guacamole, and gochuang sour cream!

Bulgogi? Check! Kim-chi guacamole? Check! Gochujang sour cream? Check! If these three items don’t have you running to the kitchen to make fully Loaded Korean Nachos would the gooey mozzarella cheese convince you? I’m of the opinion that any excuse to eat guacamole is a good one. I’m not quite sure how it happened, but I went from zero nacho recipes to having two very different nacho recipes in the past couple of months. If you missed it, I made Loaded Greek Pita Nachos and stated that I have full “Nacho Fever” … I was serious. The recipe for the Greek Nachos can be found here. The resurfacing of Nacho Fever is due to another Canadian Food Bloggers Collaboration that I’m pumped about. Everyone took the idea of nachos and made it to fit their own style. Life is pretty great when you have a group of food bloggers trashing up nachos. It’s silly, but I’m pretty excited to see what everyone came up with and read their stories behind it. From savoury to sweet we have all your nacho needs covered!

For these nachos I used cheese a bit more sparingly than I would for regular nachos. I made this decision as I really wanted the Korean flavours to pop through without having cheese blanket them. If you’re all about the cheese, tack more on! I used Mozzarella cheese; if you prefer or only have cheddar cheese that to will work. I was trying for a more mellow cheese flavour. I really like the way the colours popped on the nachos with the purple cabbage, red peppers, and cilantro. As you can see, I used red tortilla chips, however, any old tortilla chip or even pita will work.

My favourite part of this recipe is the kim-chi guacamole. The kim-chi combined with the avocado makes for a truly fresh flavoured the change in texture is scrumptious. The gochujang sour cream is spicy, consider this your head’s up. I don’t have the highest tolerance for spicy foods, but I love gochujang so much that I knew I had to incorporate somehow.

The recipe calls for the steak to be very thinly sliced. I’ve found the easiest way to do this is by freezing the meat for 20 minutes or so before cutting. You don’t want it rock hard, but having it more firm will allow your (very sharp) knife to cut through the meat more easily.

Samantha

Yields 4

Loaded Korean Nachos

Fully Loaded Korean Nachos with Bulgogi, Kim-Chi Guacamole, and Gochujang Sour Cream.

4 hrPrep Time

15 minCook Time

4 hr, 15 Total Time

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Ingredients

• Bulgogi:
• 1 lbs ribeye steak, very thinly sliced (see note on this in above)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp minced ginger (fresh)
• 1/2 cup soy sauce
• 2 tbsp sugar
• 1 tsp toasted sesame oil
• 1 tbsp vegetable oil
• Nachos:
• 1 bag tortilla chips
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup finely chopped cilantro
• 1/2 red bell pepper, chopped
• 1/4 of a small red cabbage, finely sliced
• Kim-chi Guacamole:
• 2 avocados
• 1/2 cup kim-chi
• juice from 1 lime
• Gochujang Sour Cream:
• 1 cup sour cream
• 1-3 tbsp gochujang (depends on how much spiciness you can handle)

Instructions

1. To make the bulgogi, place steak slices, onion, garlic, ginger, soy sauce, and sesame oil in a plastic bag and toss to coat steak. Marinate for at least 4 hours, preferably overnight.
2. Remove from fridge and pat solids (meat and onion) dry, tossing liquid. Add vegetable oil to a large skillet or wok and heat to medium-high. Add meat and onion and cook for 5-7 minutes until cooked through. Set aside.
3. Preheat oven to 375° F.
4. Layer tortilla chips, cheese, and bulgogi having some of each ingredient featured in each layyer. Top with cilantro, red pepper, and cabbage. Place in oven for 10-15 minutes until cheese is bubbly and browning in sections.
5. To make guacamole, place avocado in a medium bowl and mush with a fork until soft. Add kim-chi and lime juice, mix until well blended.
6. To make gochujang sour cream, mix gochujang and sour cream together.

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https://www.mykitchenlove.com/loaded-korean-nachos/

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Enjoy! xo