BULGOGI NACHOS WITH GOCHUJANG AIOLI

BULGOGI NACHOS WITH GOCHUJANG AIOLI

Football season is also beer and snack season!

We would like to introduce to you the ultimate Game-Day finger food to share with the guys (and girls of course) along with a couple of cold ones – guaranteed to fuel you from kickoff to the end of the match. These hearty and meaty homemade Nachos are made using gyoza wrappers and feature a Korean twist and a bit of a kick!

Don't worry if you are feeling a little lazy, feel free to use pre-packaged plain tortilla chips for this recipe if you prefer, but you'll be surprised at how much more crunchy and delicious homemade nachos can be! Try pairing them with our Kirin Ichiban beer!

Recipe by Crystal Michael

Ingredients

Average 60 m 8 serving

For the beef marinade*:

500g of Beef Sirloin, cut into thin strips

1/2 cup of Soy Sauce

1 tbsp of grated fresh Ginger

1 tbsp of finely chopped Garlic

1 medium white Onion, grated

2 Spring Onions, thinly sliced

1 Pear, grated

1 tbsp of Brown Sugar

1 tbsp of Honey

2 tbsp of Sesame Oil

1 tbsp of Roasted Sesame Seeds (optional)

Pinch of Black Pepper

 

*We recommend that you let the beef marinate for a minimum of 4 hours prior to cooking.

 

For the nachos:

3 packs of Gyoza Sheets (wonton wrappers), cut into triangles

Sea Salt, season to taste

Oil for frying

 

 

For the gochujang aioli:

 

1 tbsp Sour Cream

1/2 cup of Japanese Mayonnaise

1 tbsp Gochujang

Lemon Juice from half a lemon

1 tbsp Togarashi Schichimi

 

 

Additional toppings:

 

2 cups of Cheddar Cheese shavings

1 cup of Mozzarella Cheese shavings

1/2 cup of homemade Kimchi (optional), finely chopped (Kimchi recipe here)

2-3 Jalapeño peppers, thinly sliced (optional)

1 Spring Onion, thinly sliced

Directions

Prep 30 m Cook 30 m
  1. Start by preparing the bulgogi marinade. If you haven't already, cut the sirloin into thin slices and place it in a plastic, airtight container.  Add the soy sauce, sugar, honey, sesame oil, black pepper and the finely chopped garlic and ginger.



  2. Next add the grated white onion and pear. You can use a food processor for efficiency. Then, add the sliced spring onions and toasted sesame seeds and lightly stir everything together, to coat all the beef slices with the sauce.

    Seal the container and leave in the fridge to marinade, preferably for at least 4 hours. We want the acids in the marinade to break down the beef fibers, so that it comes out tender and delicious!



  3. Next, we are going to cut our wonton wrappers into triangles to make the nachos! Start by cutting the circular sheets down in half and then cut the round sides into a point, to create a triangle, as shown in the photos below.


  4. Don't throw away the ends! We are going to be frying these as well and make delicious crisps with different toppings, so make sure to put them aside for later.

    Our wonton nachos are now cut and ready for frying!


  5. Heat the oil in a deep skillet and prepare for frying. Test the temperature with a few of the nachos first, to make sure that the oil is ready. If it's not hot enough, then most likely your nachos are going to absorb the oil and sink to the bottom of the skillet instead of floating up and becoming nice and crispy, and if its too hot, the nachos might end up burning! For this step, you can use a fryer basket or a set of tongs.

    You want to get a nice colour on the nachos, but please note that they do cook very fast, so be prepared to move quickly. They need just a few seconds to cook, so keep an eye on them and as soon as they become a golden brown, they are ready to take out!



  6. Place the cooked nachos on a paper towel to absorb the excess oil and sprinkle with some sea salt. These were so delicious we ended up taking a short break and munching on a few before moving on with the rest of the recipe!



  7. Transfer the nachos into a large oven-safe baking plate and put aside.


  8. While the oil is still hot, if you are also using the ends of the wonton wrappers, you can fry them in the same way and sprinkle with sea salt.



  9. For these you will need a small oven-safe bowl and what we did is we put one layer of nachos, then topped it off with some cheddar cheese shavings, added another layer of nachos, some more cheese and lastly a teaspoon of Togarashi Schichimi!



  10. We baked this for a few minutes in the oven until the cheese had melted and then topped it off with some spring onion!

    This is a nice meat-free alternative to our homemade nachos recipe that could easily be made into a vegan dish, if you substitute the cheddar and use vegan cheese instead.



  11. Next, we are going to prepare our gochujang aioli. Mix the aioli ingredients using a food processor until smooth and even in colour. Transfer to a bowl and put aside.



  12. Now to stir fry our beef! Heat up a skillet and start cooking the beef slices, until you get a nice light brown colour on all sides. We recommend that the beef is cooked medium, as it will also later be placed in the oven for a minute until the cheese melts on top and you definitely want it to remain juicy and tender!


  13. Time to assemble the dish. First of all, we apply a generous amount of cheddar & mozzarella shavings on top of our nachos and then we coat them with the cooked beef slices.



  14. Now is the time to add the kimchi and jalapeño peppers, if using any.

    We used our own homemade fermented kimchi, which added a really nice depth of flavour to the dish and a nice pop of red colour, which had a similar look and texture as the Mexican-style nachos salsa!



  15. Next, add another layer of the cheese mix, and put the plate in the oven on medium high heat for a couple of minutes or until the cheese melts completely.



  16. Take out the plate from the oven, and add some chopped spring onion for a bit more colour and an extra kick!



  17. And lastly, pour the gochujang aioli over the nachos and they are ready to serve!



  18. Enjoy this hearty and delicious shareable dish with a glass of light and refreshing beer like our Kirin Ichiban!