Korean BBQ Nachos

5 from 1 vote

Crispy fried wonton chips, sweet and savory bulgogi, and a tangy kimchi cheese sauce make these Korean BBQ nachos the most insanely delicious nacho plate. Perfect for a crowd or dinner on the couch!

Prep Time25

Cook Time25

Total Time50

Course: Appetizer

Cuisine: Korean-American

Servings:

Calories: 535kcal

Author: Teri & Jenny

Ingredients

40 2.5" square wonton wrappers halved diagonally

kimchi cheese sauce

2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
1/2 cup kimchi juice
1 1/3 cups shredded white cheddar

assembly

1 1/2 cups cooked bulgogi, chopped
2/3 cup charred corn
2 thinly sliced green onions
1/4 bunch chopped cilantro
2 cups avocado oil for frying

US Customary - Metric

Instructions

fried wonton chips

Fill a tall pot with frying oil and place over medium-high heat. Once the oil reaches 350˚F carefully add a handful of cut wontons, stirring the wontons as they’re added to the oil to prevent them from sticking to one another.
Fry the wontons for 3 to 4 minutes or until golden brown and crispy. Drain onto paper towels and sprinkle with salt. Repeat in batches until all of the wontons have been fried.

kimchi cheese sauce

Melt butter in a saucepan over medium heat.
Add flour and whisk together for 2 to 3 minutes.
Add milk and kimchi juice and stir together until no lumps remain and the mixture has thickened enough to coat the back of a wooden spoon.
Reduce the heat to low and add the cheese a little at a time whisking after each addition. Continue to cook and whisk the sauce together until all of the cheese has been incorporated and evenly melted. Season with salt and pepper. Remove from heat.

assembly

Place wonton chips onto a large platter, in a single layer.
Top wonton chips with a generous drizzle of cheese sauce.
Top cheese sauce with the bulgogi, corn, green onion, and cilantro. Serve immediately.

Nutrition