Korean Nachos
This creative dish takes the concept of nachos and infuses it with a Korean twist. The result is a medley of textures and flavors, with the savoriness of our Korean BBQ sauce, the flavorful meat, the cheesiness, and the freshness of the toppings all coming together in each delicious bite.
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Product(s) Used
Special Diet
Gluten-FreeCourse
Appetizer, Dips & SnacksMain Ingredient
BeefOccasion
EntertainingIngredients
- 1 12-ounce bag gluten-free tortilla chips
- 1 pound lean ground beef
- 1 medium onion diced
- 1 cup SAN-J Korean BBQ Sauce
- 2 tablespoons butter
- 2 tablespoons gluten-free all-purpose flour
- 1 cup milk
- 8 ounces white cheddar cheese grated
- 2/3 cup kimchi chopped
- ½ cup chopped fresh cilantro
Directions
- Preheat the oven to 400º. Line a baking sheet with parchment paper or a silicone baking mat.
- Pour the tortilla chips onto the prepared baking sheet and cook for 5-6 minutes or until warm.
- In a large skillet over medium heat, combine the ground beef and onion. Cook, breaking up the beef, until the beef is no longer pink, about 5 minutes. Drain off the excess fat, add the Korean BBQ Sauce, and let simmer, stirring occasionally, until the sauce thickens, about 10 minutes.
- In another skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring. Whisk in the milk until smooth, then cook until it begins to thicken, about 3 minutes. Stir in the cheese and cook, stirring, until the cheese is melted.
- Transfer the tortilla chips onto a serving platter, top with the cheese sauce then, using a slotted spoon, spoon the beef all over. Top with the chopped kimchi and cilantro and serve.
Check out more appetizer recipes.
