Ingredients

Units Scale

Baked Wonton Chips:

24 gyoza (potsticker) or wonton wrappers
non-stick spray oil

Korean Beef:

1 pound ground beef (85% lean meat/15% fat is best)
1 Tablespoon minced garlic
2 teaspoons minced ginger
3 Tablespoons soy sauce
2 Tablespoons brown sugar or granulated sweetener
2 teaspoons sesame oil
Several grinds of freshly cracked black pepper

Korean Cheese Corn:

1 teaspoon olive oil
1 1/2 cups frozen corn
1 Tablespoon mayo
1/2 cup mozzarella cheese, shredded

Garnishes:

2 to 3 green onions, chopped
Kimchi

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Instructions

Make the baked chips:

1. Preheat the oven to 400 F/200 C. Place oven racks in the two center slots. Line two rimmed baking sheets with parchment paper and lightly spray with non-stick spray oil. Place the wonton/gyoza wrappers in a single layer on the parchment paper (I used gyoza wrappers and could fit 12 to a baking sheet). Spray the wrappers with oil.

2. Bake for 4 minutes, then swap the sheet pans on the oven racks and bake for 4 more minutes or until lightly brown and crispy. Remove and let cool.

Make the Korean beef:

1. Heat a large skillet over medium-high heat. Add the ground beef in an even layer and cook for 4 to 5 minutes or until nicely browned, then flip the beef over in sections with a spatula. Cook for another 3 to 4 minutes, breaking up the meat into smaller pieces. If you used 85/15, there should be very little fat to drain, if any. Add the garlic and ginger, cooking for a minute or two until fragrant.

2. Tip in the soy sauce, sugar, sesame oil, and black pepper. Lower the heat and simmer for 3 to 4 minutes until meat has mostly absorbed the seasonings and the mixture is no longer liquidy. Remove from heat, cover and keep warm.

Make the Korean cheese corn:

1. Heat the oil in a small skillet. Once the oil is hot, add the frozen corn, being careful because it will spatter. Cook for around 5 minutes or until the corn is hot and the liquid has evaporated. Add mayo and stir together to incorporate.

2. Turn off the heat but leave the pan on the burner. Spread the corn out in an even layer in the skillet, then top evenly with cheese. Cover with a lid and let cheese melt, about 3 to 4 minutes.

To assemble the nachos (you have choices!):

1. For one large nacho platter, place all the crispy wonton chips on one sheet pan in an even layer. Top evenly with cheesey corn, then beef, and green onions. Garnish with forkfuls of kimchi.

2. Or, let everyone assemble their own! Have all the components out and lined up, buffet style. Peeps can build their nachos right on their own plate by placing chips in a single layer on their plate and adding all the toppings.