Korean barbecue has become incredibly popular, making consumers crave the taste of sweet and savory bulgogi beef. With Bulgogi Nachos, it fits right into another trend, global mashups, where concepts from two cultures collide, creating a new dish that is even more than the sum of its delicious ingredients.
FOR THE BULGOGI
- Toss the sirloin slices with the green onions, garlic, ginger, soy sauce, brown sugar, lime juice and sesame oil, and marinate for 4 hours or up to overnight.
FOR THE GOCHUJANG CHEESE SAUCE
- In a small saucepan, melt the butter over medium heat. Add flour and combine to make a roux. When the aroma becomes nutty, slowly whisk in milk, stirring to prevent lumps.
- Once combined, add cheese slowly, continuing to whisk. Add gochujang and whisk until smooth. Season with salt and pepper. Turn off heat.
- In a sauté pan, heat the vegetable oil over medium-high heat. Cook the sirloin in batches, without crowding the pan, until just cooked through, about 1 minute per side. Set on rack to keep warm while cooking the rest of the batches.
FOR THE WONTONS
- Heat the oil in a medium saucepan. Fry the wonton wrappers until crisp. Remove and season with salt. Let cool.
- Place wonton chips on a plate. Drizzle with gochujang cheese sauce. Top with bulgogi beef. Garnish with sliced green onions, chopped cilantro, toasted sesame seeds, pieces of kimchi, red chili slices and lime wedges.