Go Back
–+ servings
Korean BBQ Nachos

Korean BBQ Nachos: Satisfy Your Snack Cravings Today

Korean BBQ Nachos combine savory flavors and crispy textures for a delightful dish that stands out at any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Fusion Cuisine
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wonton Chips
  • 1 pack Wonton Wrappers Substitute with tortilla chips for a traditional option.
  • Oil for Frying Can substitute with spray oil for a lower-calorie option.
For the Cheese Sauce
  • 2 tablespoons Unsalted Butter Use olive oil for a dairy-free option.
  • 2 tablespoons All-Purpose Flour Substitute with a gluten-free flour blend for gluten-free needs.
  • 1 cup Whole Milk Almond milk can be used for a dairy-free option.
  • 2 tablespoons Kimchi Juice Substitute with vegetable broth if unavailable.
  • 1 cup Shredded White Cheddar Substitute with vegan cheese for a plant-based version.
For the Toppings
  • 1 cup Cooked Bulgogi For vegetarian option, use grilled mushrooms or tofu.
  • 2 medium Roma Tomatoes Substitute with any diced tomato or omit if needed.
  • 1 cup Charred Corn Canned corn is also an option for convenience.
  • 1/2 cup Queso Fresco Substitute with feta cheese or omit for a lighter version.
  • 2 stalks Green Onion Use chives if unavailable.
  • 1/4 cup Cilantro Omit if desired.

Equipment

  • Deep Pot
  • Saucepan
  • Slotted spoon
  • Whisk

Method
 

Step-by-Step Instructions for Korean BBQ Nachos
  1. Heat oil in a deep pot over medium-high heat until it reaches 350°F. Carefully add wonton triangles in batches, frying for 3-4 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels while sprinkling with a pinch of salt.
  2. In a saucepan over medium heat, melt 2 tablespoons of unsalted butter until bubbly. Stir in 2 tablespoons of all-purpose flour, cooking for 2-3 minutes to create a roux. Gradually whisk in 1 cup of whole milk and 2 tablespoons of kimchi juice, stirring continuously until the sauce thickens and becomes smooth. Stir in 1 cup of shredded white cheddar until fully melted.
  3. On a large serving platter, create a layer of your crispy wonton chips. Drizzle the warm cheese sauce generously over the chips. Then, top with cooked bulgogi, diced Roma tomatoes, charred corn, and crumbled queso fresco. Finish by sprinkling with sliced green onions and fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg

Notes

Store leftover nachos in an airtight container in the fridge for up to 2 days. Keep the chips separate from the toppings to maintain crunchiness.

Tried this recipe?

Let us know how it was!