Korean Fusion Nachos

Inspired by V's Cellar Door in Juneau, Alaska

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken and toss together to coat evenly. Let the chicken rest on a room temperature for 10 minutes.

Step 2

Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.

Step 3

Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don't char them too much. Cut the chicken into a bite size chunks and place in a serving dish.

Step 4

In a medium bowl, combine shredded green and red cabbage (if using). In a small bowl, whisk together rice vinegar, sesame oil, sugar, and salt. Pour over the cabbage mixture and toss well to combine. Set aside.

Step 5

In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Add water a tablespoon at a time until the sauce is easily drizzled. Set aside.

Step 6

Preheat your oven to 375°F (190°C). Spread the tortilla chips in an even layer on a large baking sheet. Sprinkle with the shredded cheese. Add the chopped cooked meat over the cheese.

Step 7

Bake for 10-15 minutes, or until the cheese is melted and bubbly and the chips are slightly golden.

Step 8

Carefully remove the nachos from the oven. Drizzle the Fusion Sauce generously over the nachos. Place dollops of guacamole and sour cream towards the center of the nachos. Top with the Korean Cabbage Slaw. If using, sprinkle the Cilantro Relish over the top as well. Sprinkle with sesame seeds and serve immediately!