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Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli

Chris Cockren
  • minutes
  • Serves

INGREDIENTS

1

Bulgogi korean

1

strip Ribeye

1

Bosc pear, ripe

2

Coriander

2 cloves

Garlic

1/4 tsp

Garlic powder

1

piece Ginger, fresh

1

Jalapeno

1

Lime, Wedges

1

Lime

3

Plum tomatoes

1

Red onion, medium

4

Scallions

1

Gochujang aioli

1

Guacamole

1/4 cup

Mayonnaise

1 tbsp

Mirin

1

Pico de gallo

2 tbsp

Soy sauce

1

Brown sugar

1 1/2 tbsp

Gochujang

1

Kosher salt

1/4 tsp

Kosher salt

1 tbsp

Canola or vegetable oil

1 tsp

Sesame oil

1

Tortillas chips

8 oz

Monterey jack cheese

1/3 cup

Sour cream

3/4 cup

Cabbage kimchi