Recipe by Chef Rashad Jiles

It’s tailgating season, so this is the perfect time to make nachos! But these aren’t your regular nachos. These are Korean Bulgogi nachos! I promise you will take your tailgating experience to a whole new level. Watch Chef Rashad take make these nachos with an international Twist!

INGREDIENTS

1 onion 

1 pear 

Four cloves garlic 

One cup soy sauce 

1/2 cup brown sugar 

1 teaspoon sesame oil 

1 teaspoon kosher salt 

1 teaspoon ground black pepper 

1 tablespoon vegetable oil 

2 pounds of ribeye steak 

1/2 cup of chopped kimchi 

Sriracha Mayo 

Carrots, green onion, and sesame seeds for garnish

DIRECTIONS

Two food processor, add 1/2 of chopped onion, chopped pear, soy sauce, brown sugar, sesame oil, and garlic cloves. Blended to combined.

Add marinade to thinly sliced ribeye, and set aside in fridge for at least four hours

In a medium pan over medium high heat, add in oil and marinated beef and the other half of the onion thinly sliced. Cook for 7 to 10 minutes and set aside.

Slice wonton wrappers on the diagonal triangles. 

Preheat cooking oil to 350°

Fry wonton chips for 60 seconds or until golden Brown

Layer, wonton, chips, kimchi, Bulgogi, fresh carrots, and Sriracha mayo, Garnish with  green onions, sesame seeds. 

Enjoy!