Bulgogi Nachos Recipe From ‘Two Red Bowls’
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Cynthia of Two Red Bowls puts a Korean spin on classic Mexican nachos.
Photo courtesy of Two Red Bowls
Bulgogi Nachos With Kimchi
Serves 3 to 4
Korean Mexican fusion is nothing new, and it receives a healthy share of ire as the poster child (it seems) of what people perceive as unnecessary fusion cuisines, but I really feel like it works here. The well-salted tortilla chips are a fantastic balance to the savory-sweet beef bulgogi, and the tang from the kimchi helps liven up those otherwise heavy flavors. And there’s nothing closer to heaven than a healthy pile of melted mozzarella on tender Asian-marinated beef.
I opted for ground beef marinated in a bulgogi marinade for these nachos rather than the traditional thinly-sliced beef, because I felt it would be more scoop-able. Feel free to use traditional bulgogi meat.
For the bulgogi:
1 small pear, crushed or blended
4 cloves of minced garlic
½ teaspoon minced ginger
2 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoon brown sugar or sweetener of your choice
Pinch of ground black pepper
1 green onion, chopped finely
½ pound ground beef (or traditional beef bulgogi meat)
For the rest:
1 small onion, sliced (about ½ cup)
Tortilla chips, amount to your preference (I used about 4-5 cups)
½ cup shredded mozzarella (or more, to your preference)
½ cup kimchi, diced (or more, to your preference)
1 small jalapeño pepper, sliced
1 green onion, diced
A few sprigs of cilantro (optional)
A few hours ahead or the night before, marinate the bulgogi meat. Puree pear, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a food processor or blender, then mix with the ground beef and green onion in a large bowl. Cover and let marinate in the refrigerator for at least 30 minutes before making the nachos, and ideally overnight.
When you’re ready to make the nachos, preheat the oven to 350°F. Heat a tablespoon of oil in a saucepan over medium-high heat. Sauté the onions briefly, then add the ground beef and panfry together until the beef is cooked and the onions are translucent.
Layer the bottom of an 8-by-8-inch glass dish or a 10-inch cast-iron skillet with a layer of chips. Spoon about half of the beef and onions over the chips, then half the mozzarella. Layer another few handfuls of chips, then the remaining beef, onions, and mozzarella. Bake at 350°F until cheese is melted, about 4 to 5 minutes.
Top with diced kimchi, sliced jalapeño, green onion, and cilantro. Serve immediately.
More delectable fusion dishes:
Paleo fried “rice” made with cauliflower
Miso carbonara and sausage meatballs from ‘Lady and Pups’
What’s your favorite fusion dish? Tell us below!
