While we were in China, we were craving all kinds of food that we would usually never crave at home, one of which being Tex-Mex food. Neither there or here could we satifsy our craving because there’s such limited choice. Maybe we need a trip to California soon… Until we travel there, we decided to make an asian version of nachos.
We love kimchi and we’ve seen people create really cool asian fusion dishes with it such as kimchi fries and kimchi hot dogs, but we have never seen kimchi nachos. Plus, nachos happens to be one of Alvin’s favourite snack! For this recipe, be sure to use some really good kimchi from your local asian supermarket. If you can’t find one, our family actually bought kimchi from Costco and it wasn’t bad at all.
I personally usually don’t love nachos but the combination of spicy and sour from the kimchi and spicy sauce, with the smoothness of the sour cream and the crunch of the chips was just perfect! It’s the perfect appetizer to eat with friends – easy to share and bold in flavours. It can also become an actual main course, you just need to add more protein. We would suggest bulgogi beef or tofu, if you want a healthier and vegetarian version.
If you can’t handle much spicy food, I would recommend putting the spicy sauce on the side so you can better control the quantity that you eat with your tortilla chips. You can of course put more Japanese mayo to your sauce ratio (We always use this Kewpie for our mayo and this gochujang brand for our red pepper paste.). We really enjoy spicy food, and for us these nachos were on the mild side, so please adjust accordingly.
If you want a tip, the more cheese you put, the better it gets! We used a mix of cheddar and mozzarella, but you could also only use cheddar if you prefer that sharp taste. We did 2 layers and made sure to cover every chips. Nobody wants that chip with no garnish, right? Happy eating 🙂
Korean Kimchi Nachos
- 2 cup tortilla chips
- 1 cup kimchi
- 1 cup cheese mozzarella, cheddar
- chopped green onions for topping
- 1 egg
- sour cream for topping
- 1 tsp gochujang korean red pepper paste
- 1 1/2 tsp Japanese mayonnaise
- 1/4 tsp sesame oil
Preheat oven at 350 degrees Fahrenheit. In a medium-sized baking pan, place about 1 cup of the nacho chips at the bottom, lying them flat to form a bed of nacho chips. Place about 1/2 cup of the kimchi and 1/3 cup of the grated cheese evenly on top. Place the other 1 cup of nacho chips on top of the kimchi and cheese layer, forming another bed of nacho chips. Place the other 1/2 cup of kimchi and the other 2/3 cup cheese on top. Bake in the oven for about 5 minutes, or until the cheese is fully melted.
To make the spicy sauce, combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.
To make sunny side up eggs, heat 1 tsp of oil on a frying pan over medium high heat. Cook the egg for about 3-5 minutes, or until the egg whites are firm and cooked and the egg yolks are slightly runny.
To assemble dish, place the sunny side up egg in the middle of the nacho dish. Drizzle with sour cream and the spicy sauce. Top with green onions.