Korean Nachos

Wonton wrappers get fried into chips, then piled with soy-marinated Wagyu short rib, kimchi caramelized in the same skillet, and a gochujang-spiked nacho cheese sauce. It serves 8, so it's built for a table, not a solo plate.

Why You'll Love Korean Nachos

The beef marinates in soy sauce, brown sugar, ginger, and garlic before a quick sear, and the kimchi caramelizes in the same skillet for about 10 minutes to concentrate its flavor. A sour cream and lime drizzle over the top cuts through the richness.

Tips and Tricks

• Marinate long: Let the beef marinate overnight if possible for deep umami flavor.
• Fry fresh: Make wonton chips the same day-reheat in the oven to crisp up if needed.
• Don't rush the kimchi: Browning it concentrates flavor and adds depth.
• Keep the cheese warm: Use a thermos or double boiler to keep your cheese sauce silky smooth while layering.

Variations

• Protein switch: Sub with ground pork, tofu crumbles, or shredded rotisserie chicken.
• Cheese twist: Swap white cheddar for mozzarella or Monterey jack for extra meltiness.
• Vegan version: Use cashew nacho cheese and marinated tofu with kimchi and gochujang.

Substitutions

• Wonton wrappers → Tortilla chips or pita chips: Store-bought options work in a pinch.
• Sour cream → Greek yogurt: Keeps it tangy but adds a little protein.
• Gochujang → Sriracha or sambal: If gochujang isn't available.

Best Served With

• Cold lager or citrusy IPA
• Pickled daikon or cucumbers on the side
• A crisp Asian slaw with sesame vinaigrette

How to Store Leftovers

• Store toppings and fried wontons separately. Reheat beef and kimchi in a skillet and warm the cheese sauce gently. Re-crisp wonton chips in a 375°F oven for 3-5 min before assembling fresh nachos.

Common Questions

Korean Nachos

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Crispy fried wonton chips piled high with sweet-and-savory marinated Wagyu shortrib, caramelized kimchi, and a gochujang-laced cheese sauce. These Korean Nachos bring bold flavor, melty comfort, and satisfying crunch in every bite. Great for game day or a gathering where you want to bring something different.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Appetizer, Snack

Cuisine: Korean-Inspired

Calories: 1262

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Beef Marinade:

• 1¼ lbs Wagyu shortrib thinly sliced
• ½ medium white onion finely diced
• 2 garlic cloves minced
• 1 tablespoon fresh ginger minced
• ½ cup soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 2 teaspoon sesame oil
• ½ teaspoon freshly ground black pepper

For the Nachos:

• Vegetable or canola oil for frying
• 1 package wonton wrappers cut in half diagonally
• Kosher or sea salt to taste
• 1½ cups cabbage kimchi drained
• 1½ cups nacho cheese sauce hot, omit hot sauce
• 2 tablespoon gochujang plus more for drizzling
• ½ cup shredded white cheddar cheese
• ½ cup sour cream
• 2 tablespoon fresh lime juice
• ¼ cup toasted sesame seeds
• ¼ cup fresh cilantro leaves
• 3 scallions thinly sliced
• 1 red chile pepper thinly sliced (optional)

Equipment

• Cast iron skillet
• Mixing bowl
• Knife and cutting board
• Medium Bowl
• Tongs
• Paper Towels
• Wire strainer or slotted spoon

Method

 

1. In a large zip-top bag, combine Wagyu beef, onion, garlic, ginger, soy sauce, brown sugar, vinegar, sesame oil, and black pepper. Seal and shake to combine. Marinate in the fridge for at least 1 hour (or overnight).
2. Heat 1 inch of oil in a cast iron skillet to 350°F. Fry wonton wrappers in batches, flipping once, until lightly golden. Drain on paper towels and sprinkle with salt while hot. Discard all but 1 tablespoon of oil once cooled.
3. Return skillet to medium heat. Add kimchi and sauté until soft and caramelized, about 10 minutes. Transfer to a plate.
4. Drain marinated beef and cook in batches over high heat until browned, about 4 minutes. Add oil as needed if pan gets dry. Set beef aside and wipe excess oil from skillet.
5. Combine kimchi and cooked beef. Stir 2 tablespoon gochujang into cheese sauce and keep warm.
6. Preheat oven to 350°F. In your skillet or baking dish, layer wonton chips, beef/kimchi mix, cheese sauce, and shredded cheese. Repeat layers until ingredients are used up.
7. Bake until cheese is melted and nachos are heated through, about 5 minutes.
8. In a bowl, whisk sour cream with lime juice. Drizzle over hot nachos along with extra gochujang. Top with sesame seeds, cilantro, scallions, and chile slices if using. Serve immediately.

Nutrition

Calories: 1262kcalCarbohydrates: 84gProtein: 33gFat: 95gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 10315mgPotassium: 1130mgFiber: 6gSugar: 52gVitamin A: 3901IUVitamin C: 81mgCalcium: 524mgIron: 9mg

Notes

Storage: best eaten fresh since the chips lose their crunch. If needed, keep the beef, kimchi, and cheese sauce separately in the fridge for up to 3 days and reassemble before serving.

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