Go Back
Homemade Korean Beef Nachos with Wonton Chips recipe photo

Korean Beef Nachos with Wonton Chips

These Korean Beef Nachos are a delightful twist on a classic! Crispy wonton chips topped with savory beef and spicy crema make for a perfect dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Wonton Chips:
  • 2 tablespoons butter melted
  • 1 teaspoon canola oil
  • 25 sheets wonton halved diagonally
For the Korean Beef:
  • 1 lb. rib eye meat thinly sliced
  • 3 tablespoons sugar divided
  • 1/4 cup fresh grapefruit juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon kosher salt (1/2 teaspoon if using table salt)
  • 1 tablespoon canola oil
For the Toppings:
  • 1/2 cup mild cheddar cheese shredded
  • 1/2 cup Monterey Jack cheese shredded
  • 1 cup shredded purple cabbage
  • 1 Serrano chili sliced
For the Sriracha Crema:
  • 1/2 cup sour cream
  • 3 tablespoons Sriracha sauce

Equipment

  • Large skillet
  • Baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Whisk

Method
 

Build Korean Beef Nachos with Wonton Chips Step by Step
  1. Step 1: Prepare the Wonton Chips. Preheat your oven to 375°F (190°C). In a small bowl, mix the melted butter and canola oil. Brush this mixture onto the wonton sheets that you've halved diagonally, ensuring both sides are coated. Place them in a single layer on a baking sheet and sprinkle lightly with salt. Bake for about 8-10 minutes or until they're golden brown and crispy. Keep an eye on them to avoid burning!
  2. Step 2: Cook the Korean Beef. While the wonton chips are baking, prepare the Korean beef. In a bowl, combine the sugar, grapefruit juice, soy sauce, sesame oil, garlic, and kosher salt. Mix well until the sugar is dissolved. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the thinly sliced ribeye and stir-fry for about 3-4 minutes, or until the beef is cooked through. Pour the marinade over the beef and continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  3. Step 3: Prepare the Sriracha Crema. In a mixing bowl, combine the sour cream and Sriracha sauce. Whisk until smooth and well-blended. Adjust the amount of Sriracha according to your heat preference. This creamy topping adds a delightful kick to your nachos!
  4. Step 4: Assemble the Nachos. Once the wonton chips are ready, it’s time to assemble your nachos. Start by placing a generous layer of wonton chips on a serving platter. Top them with the cooked Korean beef, ensuring an even distribution. Sprinkle the shredded cheddar and Monterey Jack cheese over the beef, allowing it to melt slightly from the warmth of the meat.
  5. Step 5: Add Fresh Toppings. Next, add the shredded purple cabbage for a nice crunch and vibrant color. Scatter the sliced Serrano chili on top for an extra kick. Drizzle the Sriracha crema generously over the nachos, and feel free to serve extra on the side for dipping.
  6. Step 6: Serve and Enjoy. Your Korean Beef Nachos with Wonton Chips are now ready to be served! Dig in while they’re hot and enjoy the medley of flavors and textures that make this dish so special.

Notes

  • For the best taste, enjoy nachos fresh, but leftovers can be stored separately.
  • Use thinly sliced beef for tenderness and avoid overcooking.
  • Adjust Sriracha to taste if you prefer a milder kick.