Recipes

Korean Bulgogi Nacho Platter

Published: 

By Trevor Lui

Trevor Lui Nachos
Trevor Lui Nachos

Ingredients

For lime crema

  • For Lime Crema
  • 1/2 cup sour cream
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For chips
  • 21/2 cups canola oil
  • 10 (5-inch) corn tortillas, each cut into 6 equal wedges
  • Salt to taste
  • For toppings
  • 3 Tbsp Sriracha
  • 1 Tbsp local honey
  • 2 spring onions, chopped
  • 1/3 cup finely chopped kimchi
  • 1/4 cup crumbled queso fresco
  • 1/4 cup crumbled cotija cheese
  • 5 oz Bulgogi Beef (page xx)
  • 1 Tbsp crispy shallots
  • 1/4 cup coarsely chopped
  • cilantro, for garnish
  • 1/2 cup Guacamame, to serve
  • Salsa picante, to serve
  • 2 lime wedges, to serve

Directions

Lime Crema

  1. Combine all ingredients in a bowl.
  2. Refrigerate until needed.

Chips

  1. Heat oil in a medium saucepan over high heat to a temperature of 400°F.
  2. Gently lower in tortillas, using a metal slotted spoon and working in batches to avoid overcrowding, and deep-fry for 4–5 minutes, until crisp and golden.
  3. Transfer to a plate lined with paper towel to drain, then season with salt.
  4. Combine Sriracha and honey in a small bowl.
  5. Spread out half the tortilla chips on a large platter. Drizzle half with the lime crema, then with the Sriracha mixture. Garnish with half the spring onions, half the kimchi, and half of both cheeses.
  6. Create a second layer with the remaining chips and top with bulgogi beef. Scatter remaining kimchi overtop, then drizzle with the lime crema and the Sriracha mixture.
  7. Scatter with the remaining cheeses and spring onions, and crispy shallots. Garnish with cilantro.
  8. Serve with guacamame, salsa picante, and lime wedges.