Spicy Korean Kimchi Nachos

Overview of spicy cheese Korean kimchi nachos.

These spicy Korean kimchi nachos provides the perfect combination of spicy and sour from the kimchi and spicy sauce, and balances out perfectly with the smoothness of the sour cream and the crunch of the chips. It's the perfect appetizer to eat with friends - easy to share and bold in flavours. Add some bulgogi beef or roasted chicken, and you got yourself a meal!

Course Appetizer

Cuisine Asian Fusion, Korean

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 278kcal

Ingredients

2 cup tortilla chips
1 cup kimchi
1 cup cheese mozzarella, cheddar
chopped green onions for topping
1 egg
sour cream for topping

Spicy Sauce

1 tsp gochujang korean red pepper paste
1 1/2 tsp Japanese mayonnaise
1/4 tsp sesame oil

Instructions

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 1/3 cup of the grated cheese evenly and then top with 1/2 cup of kimchi. 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 2/3 cup cheese and the other 1/2 cup of kimchi 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.

Nutrition