Ingredients
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
Method
- 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).
- Heat 1 inch of oil in a cast iron skillet to 350°F. Fry wonton wrappers in batches, flipping once, until lightly golden. You'll know they're ready when they're light amber and the bubbling quiets. Drain on paper towels and sprinkle with salt while hot. Discard all but 1 tablespoon of oil once cooled.
- Return skillet to medium heat. Add kimchi and sauté until soft and caramelized, about 10 minutes. Transfer to a plate.
- 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.
- Combine kimchi and cooked beef. Stir 2 tablespoon gochujang into cheese sauce and keep warm.
- 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.
- Bake until cheese is melted and nachos are heated through, about 5 minutes.
- 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.
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.