Korean Style – Gochujang Nachos Recipe

Looking for a perfect recipe for the weekend while hosting friends and watching some sports? What about a unique twist on a classic snack and a fusion of flavours? Our collaboration with Chef Kyle Crawford @homechefkle continues, and this time, he has the answer to those questions with a delicious recipe for Korean-style nachos.

These nachos are made with our original Cantina Style Corn Tortilla Chips and with one of our newest products, the White Queso Salsa.

Ingredients

• 1 tbsp Gochujang
• 2 tbsp soy sauce
• 1 tbsp sesame oil 
• 1 tbsp rice vinegar
• ¼ cup hoisin
• ¼ cup brown sugar 
• ½ lb pork belly, rough chopped
• 6-8 shiitake mushrooms, sliced
• 1 bag of Casa Bonita Cantina style tortilla chips
• ½ jar of Casa Bonita white cheese & jalapeño queso 
• ½ red onion, finely minced
• ½ red bell pepper, diced
• ½ cup green onion, sliced
• 1 cup of cilantro, finely chopped

Method or preparation:

1. Mix Gochujang, soy sauce, sesame oil, rice vinegar, hoisin, and brown sugar in a large bowl.
2. Add pork belly and marinate anywhere from 1-12 hours.
3. Heat a large pan of medium heat and add pork belly.
4. Keep pork belly moving steadily allowing fat to render and marinade to turn into a glaze.
5. Continue for 10-12 minutes or until crispy and glazy. Adjust heat as needed, add small amounts of water if the glaze over reduces. 
6. Warm Casa Bonita tortilla chips in the oven at 375 F for 5-6 minutes or until lightly golden.
7. Warm Casa Bonita white cheese and jalapeño queso in a small pan on low heat until warm and bubbly.
8. Top the tortilla chips with the queso and pork belly.
9. Add red onion, bell pepper, green onion, and cilantro on top and enjoy!

Want to try something else than nachos? Try this amazing recipe for Korean Tacos. For other recipes, click here.