Some of us have been blessed with a short week and doesn’t it just seem that the week is longer? Also, for some reason I feel a palpable difference with the week is Monday-Thursday rather than Tuesday-Friday. Like, think of how fast Thanksgiving week seems to fly (which is, I guess a three-day week). It’s all mental, though isn’t it? Mind games with myself.
Anyway, let’s talk food because my obsession for all foods Korean continues for the moment. Mixing it up with today nachos.
Because my obsession for all foods nacho continues forever.
I mean, aren’t nachos just the best food? Certainly one of the most versatile and today I’m bringing you a Korean twist on it with these sheet pan Korean Beef Kimchi Nachos.
The components are simple, but all are homemade. Thanks to one of my new friends at work, Wassail, I have a new go-to kimchi recipe. I’ve updated the original post because that recipe was sub-par, as were the pictures, as was my attitude about it at the time. Revamped and renewed, it’s certainly become a refrigerator staple. Remember bad kimchi can kill the whole thing here, so if you don’t want to make your own (which admittedly takes some time and sweat), purchase wisely.
The beef borrows flavors from the galbi and can easily be made ahead, ready to come out and top the nachos just as guests are walking in the door.
Let’s talk cheese for a second. One of my faves is a really sharp white cheddar. Sharp is the way to go here because with the other flavors being so strong, we need a strong cheese to stand up to it. I’m such a fan of Kerrygold Dubliner, so that’s what I used here, but choose your cheese wisely, lest it be hidden and defeated by everything else.
Everything is broiled, melting the cheese and giving everything else a quick crunch. Only five minutes- don’t burn the nachos! That would be bad. And sad.
And finally, green onions for color and a little bit of contrasting texture.
Layer upon layer of good stuff.
I love this recipe so much that should I ever have the occasion to have guests over for an evening where nachos would be most appropriate (read: any event), this will now be my go-to snack. And if you make it, it’ll become your go-to as well.
- 1 TB oil
- 1 lb ground beef (I used 90/10)
- 1/4 cup soy sauce
- 2 TB sugar
- 2 TB water
- ½ Asian pear, chopped
- ½ onion, chopped
- 1 TB minced garlic
- 2 TB sesame oil
- ½ TB ground pepper
- ½ TB grated ginger
- 8 ounce extra-sharp cheddar cheese
- 8 ounces tortilla chips (about 3/4 of a standard size bag)
- 3 green onions, sliced
- 1 1/2 cup kimchi
- Make the beef: In a food processor or blender, add the onions, pear and ginger. Puree finely. Pour into a large bowl, add the remaining ingredients and stir.
- In a large saute pan, add the oil and the beef. Break up the beef and cook until browned. Add the soy/onion/pear mixture and mix well. Cook until all the liquid has evaporated.
- Preheat the broiler to high.
- On a sheet pan, layer the tortilla chips, beef, kimchi and cheese. Stick the pan under the broiler and cook about 5 minutes, keeping an eye on it to make sure it doesn't burn. Cook until all the cheese is melted.
- Garnish with the sliced green onions and serve!
Written after a good sweat. Over some ice cream. Balance, ya know?