Korean Nachos

Servings: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Gochujang sauce:

  • 1/4 cup gochujang (Korean red pepper paste)
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ground cumin
  • 1 small lime, juiced
  • 1 teaspoon fish sauce or soy sauce

Ingredients for the cheese sauce:

  • 8 ounces sharp cheddar cheese or pepper jack, grated
  • 1 tablespoon cornstarch
  • 1 - 12 ounce can evaporated milk, divided
  • 2 teaspoons Franks Red Hot or other hot sauce

Ingredients for the nachos:

  • 1/2 package (6 ounces, 24 total) wonton wrappers, cut in half diagonally
  • 2 teaspoons kosher salt, divided
  • 5 – 6 garlic cloves, minced
  • 2 medium Japanese sweet potatoes, rinsed and cut into ¼ inch cubes
  • 1/4 cup vegetable broth, water or dry white wine
  • 1 cup kimchi, roughly chopped plus 2 tablespoons of the liquid
  • 1/2 sweet corn kernels
  • 1/2 cup edamame beans
  • 8 ounces sharp cheddar or pepper jack cheese, shredded
  • 1/2 napa cabbage, thinly sliced
  • 4 scallions, thinly sliced
  • 1/4 bunch fresh cilantro, roughly chopped
  • grapeseed or avocado oil, as needed

Procedure: 

  1. To make the gochujang sauce, combine all of the ingredients in a small bowl and stir. Taste and adjust to your liking: more lime juice if it is too savory, more fish sauce or soy sauce if it falls flat on the tongue.
  2. To make the cheese sauce toss the grated cheese with cornstarch until evenly coated and place in a saucepan (or in your Stanley Adventure Even-Heat Camp Pro Cook Set). Turn the heat on to medium and pour in 1 cup of the evaporated milk and the hot sauce. Stir constantly until the cheese is melted and thickened, about 4 or 5 minutes. If the sauce is too thick, add in more milk until the desired consistency is reached.
  3. To make the nachos heat 1 inch of oil in a large skillet (or in your Frying pan from your Camp Pro Cook Set) over medium heat until it reaches 350°F. Place a rack on a paper towel-lined sheet tray. When the oil is hot place the wonton wrappers in the oil, working in batches. Use a slotted spoon or spider to flip them after 30 to 45 seconds then transfer to the rack when golden brown. Season each batch with salt as they come out of the oil (using 1 teaspoon total of salt). Alternatively, you can arrange the wonton wrappers in a single layer on two lightly oiled baking trays and bake at 375°F for 12 minutes, until golden brown.
  4. Place a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is shimmering stir in the garlic and sauté for 2 minutes until the garlic is fragrant and barely browning. Stir in the sweet potatoes along with 1 teaspoon of salt and cook, stirring occasionally, until the potatoes begin to caramelize, about 8 minutes. Pour in the broth and cook for 5 minutes, until the liquid has cooked out and the potatoes are just cooked through. Transfer to a plate or cutting board.
  5. Return the pan to the stove over high heat and add the chopped kimchi. Stirring frequently, cook until the kimchi has begun to soften and fond (browned bits) appear on the bottom of the pan. Lower the heat to medium-high and add the kimchi liquid. Scrape the fond (browned bits) off. Tip the potatoes back into the pan and add all but 1 tablespoon of the gochujang sauce. Stir until combined before transferring back to the plate.
  6. Place the pan back on high heat with 1 tablespoon of oil. When the oil is shimmering and hot add the corn kernels, cooking until they are just charred.
  7. Lower the heat to medium-high before pouring in the edamame beans. Cook until the edamame beans are just warmed through before taking the pan off of the heat.
  8. Arrange the wonton chips on 4 plates or 1 large platter (or in your Stock Pot from the Camp Pro Cook Set) and top with the potatoes, corn and edamame. Pour the hot cheese sauce over the top.
  9. Top the nachos with the cabbage, scallions and cilantro. Serve immediately.

 

Grapefruit Shandy

Servings: 1

Prep Time: 3 minutes

Ingredients:

  • 1 ½ ounces fresh grapefruit juice
  • 1 ½ ounces simple syrup
  • 3 ounces sparkling water
  • 6 ounces beer, preferably a pale ale
  • grapefruit slice, for garnish

Procedure:

  1. Fill a cocktail shaker (we love the Stanley Adventure Happy Hour Cocktail Shaker set) with ice and pour in the grapefruit juice, simple syrup and sparkling water. Cover and shake well then strain into a beer glass.
  2. Top with beer and garnish with a slice of grapefruit.

 

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