Korean Beef Nachos With Wonton Chips Food

KOREAN BEEF NACHOS WITH WONTON CHIPS

Steps:

• Slice wonton wrappers in triangles and lay each piece flat on a baking sheet.
• Spray with nonstick cooking spray, sprinkle with salt and gochugaru, and bake at 350 degrees for 5-7 minutes, until golden brown.
• Place wonton chips on a plate and top with beef, shredded cabbage, kimchi, green onions and kimchi cheese sauce (see below).
• Sprinkle with gochugaru for extra spice.
• Combine marinade ingredients in a bowl and add beef. Refrigerate for 24 hours.
• Heat 1 tbsp. of cooking oil in a wok or cast iron skillet over medium high heat. The oil should be smoking.
• Add the beef and stir fry until crisp and caramelized on the outside, about 3-5 minutes.
• Remove from heat and set aside.
• Add ingredients to a saucepan and heat over medium heat.
• Continue stirring until all cheese has melted. Drizzle on nachos.

KOREAN WONTONS

Steps:

• In a large cast-iron or other heavy skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside. , In a small skillet, cook beef over medium heat until no longer pink, crumbling the meat; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper., Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , Heat remaining oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.