Wonton Nachos Recipe

Prepare and fry

Stack wonton wrappers and using a sharp knife or pizza cutter, cut each wrapper into quarters (4 chips per wrapper) to yield ~40 pieces. Heat neutral oil in a deep skillet or small pot to 350°F (175°C). Fry chips in batches (do not overcrowd) for 30–60 seconds, turning once, until edges are golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle with fine salt. Let cool completely; chips will crisp further as they cool.

Marinate ribeye

In a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice wine, gochugaru, and sliced green onions. Add thinly sliced ribeye and toss to coat. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook ribeye

Heat 1 tablespoon vegetable oil in a large skillet over high heat until shimmering. Add marinated ribeye in a single layer (cook in batches if necessary) and sear quickly, about 1–2 minutes per side, until browned and just cooked through. Remove to a plate and keep warm. Reserve any pan juices to drizzle over meat.

Vegetarian option — braised jackfruit

Drain and rinse canned young jackfruit, then shred with forks. In a skillet, heat 1/2 tablespoon sesame oil, add jackfruit and cook 2 minutes, add 1 tablespoon soy sauce and 1 tablespoon brown sugar, stir and cook 5–8 minutes until flavors concentrate and edges caramelize. Adjust seasoning to taste. Keep warm.

Make roux

In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 60 seconds until golden, whisking constantly.

Finish sauce

Gradually whisk in 1 cup whole milk, bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes. Reduce heat to low, whisk in grated cheddar and softened cream cheese until smooth. Whisk in 2 tablespoons gochujang, 1/2 teaspoon soy sauce and black pepper. Taste and adjust heat or salt. Keep warm on very low heat, stirring occasionally.

In a bowl combine julienned Asian pear, sliced red cabbage and julienned carrot. Whisk rice vinegar, sesame oil, honey, salt and black pepper in a small bowl, then toss with the slaw. Let sit 5–10 minutes to meld flavors. Chill briefly if desired.

In a small bowl combine mayonnaise and sweet chili sauce. Adjust ratio to taste for sweetness/heat. Transfer to a squeeze bottle or small bowl for drizzling. Toast sesame seeds in a dry skillet over medium heat, stirring, until golden and fragrant, about 1–2 minutes.

Arrange a generous layer of wonton chips on a large serving platter or individual plates. Spoon warm gochujang cheese sauce over the chips in an even drizzle (or serve sauce on the side). Top with torn pieces of bulgogi ribeye (or braised jackfruit). Add a mound of Asian pear slaw across the top. Drizzle sweet chili mayo in a zigzag. Sprinkle toasted sesame seeds and thinly sliced green onions or cilantro over everything. Serve immediately with lime wedges on the side to squeeze over, if desired.