Recipes

Gourmet Korean BBQ Chicken Nachos with Kimchi and Gochujang Aioli

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients:

For the Korean BBQ Chicken:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 1 teaspoon gochujang (Korean chili paste)
  • 1 tablespoon vegetable oil

For the Gochujang Aioli:

  • 1/4 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon lime juice
  • 1 clove garlic, minced

For the Nachos:

  • 1 bag of high-quality tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped kimchi
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro leaves for garnish

Instructions:

Marinate the Korean BBQ Chicken:

  • In a bowl, whisk together the soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, grated ginger, and gochujang.
  • Add the thinly sliced chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.

Prepare the Gochujang Aioli:

  • In a small bowl, mix together the mayonnaise, gochujang, lime juice, and minced garlic until smooth. Adjust the consistency with a little water if needed. Transfer to a squeeze bottle or small bowl for serving.

Cook the Korean BBQ Chicken:

  • Heat vegetable oil in a skillet over medium-high heat. Remove the marinated chicken from the marinade, shaking off any excess.
  • Cook the chicken slices in batches for 3-4 minutes per side, or until cooked through and caramelized. Remove from the skillet and set aside.

Assemble the Nachos:

  • Preheat your oven to 375°F (190°C).
  • Spread the tortilla chips in a single layer on a large baking sheet lined with parchment paper.
  • Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the tortilla chips.
  • Arrange the cooked Korean BBQ chicken slices on top of the cheese.
  • Scatter the chopped kimchi and sliced green onions over the nachos.

Bake the Nachos:

  • Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.

Finish and Serve:

  • Remove the nachos from the oven and sprinkle with toasted sesame seeds and fresh cilantro leaves.
  • Drizzle the Gochujang Aioli over the nachos in a zigzag pattern.
  • Serve immediately and enjoy!