Korean Beef Nachos with Wonton Chips
Crispy wontons chips topped with tender peices of caramelized beef bulgolgi, kimchi green onions and Korean cheese sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Marinade 1 day
Total Time 20 minutes
Servings 4 servings
- 1/2 lbs. ribeye, thinly sliced
- 20-30 Wonton wrappers
- Shredded cabbage
- 1 cup kimchi, chopped
- Green onions
- Korean cheese sauce
- Gochugaru (optional for garnish)
Slice wonton wrappers in triangles and lay each piece flat on a baking sheet.
Spray with nonstick cooking spray, sprinkle with salt and gochugaru, and bake at 350 degrees for 5-7 minutes, until golden brown.
Place wonton chips on a plate and top with beef, shredded cabbage, kimchi, green onions and kimchi cheese sauce (see below).
Sprinkle with gochugaru for extra spice.
Combine marinade ingredients in a bowl and add beef. Refrigerate for 24 hours.
Heat 1 tbsp. of cooking oil in a wok or cast iron skillet over medium high heat. The oil should be smoking.
Add the beef and stir fry until crisp and caramelized on the outside, about 3-5 minutes.
Remove from heat and set aside.
Calories: 367kcal | Carbohydrates: 33g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1151mg | Potassium: 383mg | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 1.1mg | Calcium: 303mg | Iron: 2.4mg