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How to Make Chef Edward Lee’s Gochujang Chili Cheese Nachos

How to Make Chef Edward Lee’s Gochujang Chili Cheese Nachos:

With the Super Bowl just days away, now is as good a time as ever to step up your nacho game. Thanks to James Beard Finalist and Top Chef alum Edward Lee, we have just the nacho recipe to take it to the next level.

Chef Lee’s Gochujang Chili Cheese Nachos fuse Korean flavor into a Tex-Mex classic using Gochujang Sauce, a fermented hot chili sauce, for a dish that combines all the game-day food staples: meat, beer, cheese, chips — and of course, hot sauce.

Gochujang Sauce is similar to sriracha in that it’s also made from fermented red chili peppers, but it has a more savory, salty, deep flavor. “I want that stick-to-your-teeth texture that only gochujang can deliver in a sauce. It isn’t just spice for the sake of heat,” Lee says. “It is nuanced and layered. It has a sweetness to it and umami, lots of umami.”


Gochujang Chili Cheese Nachos

Serves 6-8

Texas Style Gochujang Chili

• 3 tablespoons vegetable oil
• 4 pounds beef chuck roast, cut into ½ inch cubes
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 2 jalapeno peppers, finely chopped
• 6 tablespoons Chung Jung One Gochujang Korean Chili Sauce
• 2 ounces chipotle peppers in adobo sauce
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1½ teaspoons salt
• 1 (12-ounce) bottle dark beer
• 4 cups beef broth • 1 28-ounce can diced tomatoes


Gochujang Sour Cream

• 4 ounces sour cream
• 2 teaspoons Chung Jung One Gochujang Korean Chili Sauce


Nachos

• 8 ounces yellow and blue tortilla chips
• 2 ounces shredded sharp cheddar cheese
• 1 serrano pepper, thinly sliced

For the chili: In a large pot, heat 2 tablespoons of oil over high heat. Working in batches, brown the meat and transfer to a paper towel lined plate.

Add the remaining 1 tablespoon of oil and heat over medium heat. Add onion, garlic and jalapeno pepper. Sauté for 3 minutes until wilted.

Add Gochujang Sauce, chipotle peppers, brown sugar, cumin, coriander and salt. Cook for another 3-4 minutes. Then add beer, beef broth and the diced tomatoes.

Simmer for about 2 hours, or until meat is very tender. Let cool to room temperature and adjust seasoning with additional salt as needed.

Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.

For the sour cream: Mix Gochujang Sauce and sour cream together in a bowl and keep refrigerated until ready to use.

For the nachos: Lay out the tortilla chips on a plate. Ladle about a quarter of the chili over chips. Sprinkle cheese over chili while still warm, so that the cheese begins to melt.

Dollop sour cream over the cheese and garnish with Serrano peppers.


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