Bulgogi Nachos Recipe
Crispy wonton chips topped with marinated Bulgogi beef, provel cheese, jalapenos, green onions, spicy sriracha aioli, and avocado cream sauce.
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Ingredients
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Wonton Chips
Bulgogi Beef
Toppings
Sriracha Aioli
Avocado Cream Sauce
Method
Prepare Wonton Chips
- 1
Cut and Fry Wontons
Cut each wonton wrapper into quarters. Heat vegetable oil in a deep frying pan over medium heat. Once hot, fry the wonton quarters in batches until they are golden brown and crispy, about 1-2 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil.
Marinate Bulgogi Beef
- 2
Combine Marinade Ingredients
In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, and black pepper. Stir until well combined.
- 3
Marinate the Beef
Add the thinly sliced beef to the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Cook Bulgogi Beef
- 4
Cook the Beef
Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for about 5-7 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized. Remove from heat.
Prepare Toppings
- 5
Prepare the Toppings
Slice the jalapenos and chop extra green onions for garnish. Shred the provel cheese if not already shredded.
Make Sriracha Aioli
- 6
Combine Aioli Ingredients
In a small bowl, mix together the mayonnaise, sriracha sauce, and lemon juice until smooth. Set aside.
Make Avocado Cream Sauce
- 7
Blend Avocado Sauce
In a blender or food processor, combine ripe avocados, sour cream, lime juice, and salt. Blend until creamy and smooth. Adjust salt to taste.
Assemble Nachos
- 8
Layer the Nachos
On a large serving platter, layer the crispy wonton chips. Top with cooked bulgogi beef, shredded provel cheese, sliced jalapenos, and additional green onions.
- 9
Drizzle Sauces
Drizzle the sriracha aioli and avocado cream sauce over the nachos. Serve immediately and enjoy!