Whether it's game day or movie night, these Korean inspired nachos bring the flavour with a hit of beef bulgogi, spicy kimchi and a gochujang cheese sauce. You’ll also find that the usual tortillas have been replaced with fried wonton sheets to complete the Asian makeover of this irresistible snack.
Half a kilo of your choice of beef, shaved thin
3 Tbsp. Kaokao Korean BBQ Sauce
1 Tbsp. Natural lime juice
2 Tsp. Sesame oil
1 spring onion, chopped
GOCHUJANG CHEESE SAUCE
2 Tbsp. unsalted butter
2 Tbsp. flour
1 cup cold milk
2 cups shredded white cheddar
1/2 cup gochujang
Salt and freshly ground black pepper to taste
FRIED WONTON TORTILLAS
2 Tbsp. Frying oil
200g. wonton wrappers, cut into triangles
Sliced spring onions
Minced fresh coriander
sesame seeds, toasted
Moon Mart Soy Yuzu Jalapenos
Kimchi, cut into pieces
Birdseye red chili peppers, sliced thin
FOR THE BULGOGI BEEF
Toss the beef slices with the green onions, Kaokao Korean BBQ sauce, brown sugar, lime juice and sesame oil, and marinate for 4 hours or up to overnight.
FOR THE GOCHUJANG CHEESE SAUCE
In a small saucepan, melt the butter over medium heat. Add flour and combine to make a roux. When the aroma becomes nutty, slowly whisk in milk, stirring to prevent lumps.
Once combined, add cheese slowly, continuing to whisk. Add gochujang and whisk until smooth. Season with salt and pepper. Turn off heat.
In a sauté pan, heat the vegetable oil over medium-high heat. Cook the beef in batches, without crowding the pan, until just cooked through, about 1 minute per side.
FOR THE WONTON CHIPS
Heat the oil in a medium sized frying pan. Fry the wonton wrappers until crisp and slightly browned. Remove and place onto a wire rack and season with salt.
Place your wonton chips on a plate then drizzle all over with Gochujang cheese sauce. Next is bulgogi beef and finally, garnish with Moon Mart Soy Yuzu Jalapenos, sliced green onions, chopped coriander, sesame seeds, chopped kimchi and lime wedges.