Kick up your nachos for Super Bowl Sunday
Julie Van Rosendaal shares a more elaborate version of your standard tray of nachos
This story was originally published on Feb. 1.
Looking to up your nacho game? They make a simple and substantial snack on Super Bowl Sunday, but they have far more potential beyond tortilla chips, grated cheese and ground beef, not that there's anything wrong with that.
There are plenty of interesting takes on nachos happening these days — in fact, there's an entire restaurant devoted to trays of baked nachos in Inglewood.
The possibilities are endless, really — you could start with tortilla chips and layer roasted veggies, pulled pork or beef short rib, chili, salsa, guacamole.
Really, anything that goes well in a taco is perfect for piling on nachos.
But you can push it further — there are Korean and even poke nachos out there, but this particular combo, made with light, crunchy fried wonton wrappers, came from the brilliant minds at Serious Eats
They also like to cook the kimchi in a hot skillet, which tames it somewhat, and drizzle the finished nachos with lime-spiked sour cream, if you're so inclined.
You could also add some kick to your sour cream with a squirt of gochujang, which is Korean fermented chili paste or Sriracha.
Korean-style Nachos with Bulgogi Beef and Kimchi
This is a more elaborate version of your standard tray of nachos, but they're interesting and ridiculously delicious.
The cheese sauce is simple to make and can be made ahead, then rewarmed — alternatively, grate some aged white cheddar over the nachos to streamline things.
- 1/4 lb sirloin or tenderloin, sliced paper-thin (bulgogi-style)
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar or honey
- 1 Tbsp sesame oil
- 1 Tbsp lime juice
- 1 green onion, chopped
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 2 cups grated aged white cheddar
- 1/4 cup (or more) juice from the kimchi jar
- fresh wonton wrappers, halved diagonally
- canola or other vegetable oil, for cooking
- 1/2 cup chopped kimchi
- fresh cilantro
- gochujang (Korean fermented chili paste) or Sriracha
- sour cream
- lime wedges (optional)
To make the beef, toss it with all the marinade ingredients in a bowl or heavy duty Ziploc bag, coating the meat well. Refrigerate for a couple hours, or overnight.
To make the cheese sauce, whisk together the butter and flour in a medium saucepan over medium-high heat; whisk in the milk and bring to a simmer, stirring as it thickens. Stir in the cheese and kimchi juice, stirring until melted and smooth.
To cook the wontons, heat an inch or two of oil in a small, shallow pot or skillet until it's hot but not smoking; cook about 4 pieces of the wonton at a time — or enough so that they aren't overlapping — until they're golden on both sides, turning with tongs. This should only take a minute.
Transfer to a plate lined with paper towels and shower with salt while they're still warm.
Set a skillet over medium-high heat, add a drizzle of oil and cook the bulgogi beef in batches, just until cooked through. This will also take just a minute or two.
Top the wonton chips with bulgogi beef, cheese sauce, chopped kimchi and fresh cilantro; add a squirt of gochujang if you like, and serve with lime wedges.
Serves 4 to 6.
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