Korean bbq nachos

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I’m no Korean bbq expert and I’m not extremely knowledgeable about Korean food but I’ve eaten it enough times to pick out some flavors that I’ve grown fond of. On the other end of the spectrum I’d consider myself a nacho connoisseur. With all of that said I present Korean bbq nachos. Tender bulgogi marinated skirt steak, gochujang cheddar cheese sauce, shaved brussel sprouts and carrots lightly marinated in kimchi liquid, pickled red onions, sliced anahiem peppers, green onions, and cilantro. All of this atop a lovely pile of sturdy tortilla chips ready to bear the weight of all of these mouthwatering ingredients.

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Bulgogi marinade:
1/2 lb outside skirt steak
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1/4 of an asian pear, peeled
1 garlic clove, grated

Blending bulgogi marinade

Gochujang cheese sauce:

32oz almond milk or whole milk
2 oz butter
2 oz flour
8 oz cheddar
2 tbsp gochujang
Salt to taste

Whisking in the cheddar cheese

Tortilla chips
Pickled red onions
Cilantro, roughly chopped
Green onions. thinly sliced on a bias
Anaheim peppers, sliced
Shredded brussel sprouts and carrots with kimchi liquid

Brussel sprout / Carrot dressed with kimchi liquid


Bulgogi skirt steak:
1. Start blending the soy sauce, sesame oil, honey, garlic, and Asian pear in a blender
2. Pour the marinade over the skirt steak, let it marinate for at least 2 hours or up to overnight
3. Before cooking, remove the steak from the marinade and wipe off as much as you can
4. Preheat a cast iron skillet to high heat, add a small amount of high smoke point oil, cook for about 3 minutes per side or until medium rare
5. Let the steak rest for 5 mins, slice into small chunks until you’re ready to assemble the nachos

Remember to slice against the grain

Gochujang cheddar sauce:
1. Start by melting the butter in a large pot over medium heat, add the flour to form a roux, stir roux for about 5 minutes
2. Whisk in the almond milk 1 cup at a time until you’ve reached the desired thickness of cheese sauce. If you prefer a looser cheese sauce then add it all. The sauce will thicken as the milk gets warmer.
3. Stir in the cheese a handful at a time until you’ve added it all, the sauce should be smooth
4. Finally, add the gochujang and salt to taste

Assembling the nachos:
1. Lay down a base layer of chips on a serving dish or plate, pile them on top of each other to add volume/height
2. Spoon the cheese sauce over the nachos, add as much or as little as you like
3. Evenly distribute the brussel sprout/carrot topping, pickled red onions, green onions, cilantro, anaheim peppers, and then the skirt steak
4. Enjoy!

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