Nachos w/ A Korean Twist: Creamy GoChuJang Sauce Topping...YUM! - Modern Pepper Video #34
The Game Season Is In Full Gear! If you are looking for Game Food Recipe Ideas OR An Easy Appetizer/Finger Food Recipe, you came to the right place.
This How To Make Nachos Recipe is not just to make another ordinary nachos! We'll will dress up your ordinary nachos with super creamy and spicy Korean red pepper paste (GoChuJang) sauce. This sauce is BANNANAZZZ YUM! Your guests will be licking their fingers to get every lick of this creamy and spicy GoChuJang sauce!
This recipe includes: - How To Make Korean Nachos Using GoChuJang (Korean Red Pepper Paste) - How To Make Fresh Salsa - How To Make Guacamole - How To Make High Protein Nachos with Beans - Alternative Options To Make Healthy Low Calorie Nachos
Below, you will find:
- YouTube Video: Spicy Korean Nachos with Creamy Red Pepper Paste/GoChuJang Sauce - Modern Pepper video #34 - Detailed list of all the ingredients
- Amazon.com link to purchase the ingredients and suggested kitchen gadgets for this recipe. - Recipe Instructions
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When you make these nachos, please share a photo on your social media and tag @ModernPepper! I would be stoked to see your nachos.
For GoChuJang lovers, please share why you love GoChuJang and how you like to best enjoy it.
For those trying GoChuJang for the first time, please let me know what you thought of this creamy GoChuJang sauce.
Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.
See you NEXT THURSDAY...:-)
Thanks for watching!
Helen
YouTube Video: Spicy Korean Nachos with Creamy Red Pepper Paste/GoChuJang Sauce - Modern Pepper video #34
INGREDIENTS
(Serving Size: 5 to 10 Adults, depending on portion size)
To Build A Mountain of Nachos:
1.5 Bags of Tortilla Chips (each bag is approximately 14 oz.)
2 Cups shredded Mexican blend cheese (you can always use less cheese, if you prefer)
*(For less calorie option, replace tortilla chips with pita chips)
To Make The Three Beans Blend:
*(If you prefer to cook the dried beans, please see below for recipe and instructions)
2 Cups canned Gorbanzo beans
2 Cups canned Pinto beans
2 Cups canned Black beans
1 Tbsp olive oil
1 Tbsp green onions (finely minced, green part only)
1/2 Tsp garlic powder
1/2 Tbsp sweet paprika
1/4 Tsp Dried oregano
2 pinches of Kosher salt (less than 1/2 Tsp)
Freshly ground black pepper (approximately 10 turns on the pepper mill/less than 1/4 Tsp)
To Make The Creamy & Spicy GoChuJang (Korean Red Pepper Paste) Sauce:
2 Cups Creme Fraiche
1 Tbsp GoChuJang (Korean Red Pepper Paste)
*(For less calorie option, replace creme fraiche with Whole Milk Greek Yoguart)
To Make The Fresh Salsa:
4 Medium size tomatoes
2 to 2 Tbsp Finely diced red onion
1 Handful fresh cilantro leaves (substitution options: fresh Italian parsley or finely minced green onion/green part only)
1 Small or 1/2 large lime (for fresh squeezed juice)
Freshly ground black pepper (approximately 10 turns on the pepper mill/less than 1/4 Tsp)
2 to 3 Pinches of Kosher salt
To Make The Guacamole:
2 Large avocados
1/4 Dried oregano (If you can get some fresh Mexican oregano, that would be ideal)
1 Small or 1/2 large lime (for fresh squeezed juice)
Freshly ground black pepper (approximately 10 turns on the pepper mill/less than 1/4 Tsp)
2 to 3 Pinches of Kosher salt
*To Cook The Dried Beans:
1.5 Cups dried Gorbanzo beans
1.5 Cups dried Pinto beans
1.5 Cups Black beans
Cook the beans separately to avoid the colors of the beans bleeding into the other colors. Add the following ingredients to a pressure cooker. Lock the lid and once the pressure point reaches its maximin, then lower the temperature to the lowest setting. 10 minutes later, slowly release the pressure. Pour the beans into a strainer (discard the bay leaf and garlic) and bring it to room temperature.
2 Cups water (water line should be 1/2 above the beans)
1 Fresh garlic clove
1 Bay leaf
Freshly ground black pepper (approximately 10 turns on the pepper mill/less than 1/4 Tsp)
3 Pinches Kosher salt (approximately 1/2 Tsp)
Amazon.com Links For Ingredients and Suggested Kitchen Gadgets For This Recipe:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
GoChuJang
SABOR MEXICANO Homemade Chips, 12 Ounce
Organic Garbanzo Beans, 15.5 Ounce https://amzn.to/2IpKM3i
Garbanzo Beans aka Chickpeas or Ceci Beans | Non-GMO Project Verified | 100% Non-Irradiated | Certified Kosher Parve | USA Grown https://amzn.to/2OgIOY9
Canned Westbrae Natural Organic Pinto Beans, 15 Ounce (Pack of 12) https://amzn.to/2InaIN0
Dried Food to Live Certified Organic Pinto Beans (Non-GMO, Kosher, Bulk) (5 Pounds) https://amzn.to/2zA5uKM
Canned: Westbrae Natural Organic Black Beans, 15 Ounce Cans (Pack of 12) https://amzn.to/2zByT7z
Dried: Organic Black Turtle Beans by Food To Live (Dried, Non-GMO, Kosher, Bulk) — 5 Pounds https://amzn.to/2IlUCCZ
2018 GOLD Medal Winner PJ KABOS 16.9Floz Greek Extra Virgin Olive Oil https://amzn.to/2AC9BbO
Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil https://amzn.to/2Ay7W7l
Organic Garlic Powder
Simply Organic Paprika Ground Certified Organic, 2.96 Ounce https://amzn.to/2Imm2sv
(2 PACK) HOT + SWEET SMOKED Spanish Paprika - Kiva Gourmet - From The Famous La Vera Region of Spain
Simply Organic Oregano | Certified Organic | 0.75 oz. (3 Pack)
Simply Organic Bay Leaf Certified Organic, 0.14-Ounce
Kosher Salt
Peppercorns
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
COLE & MASON Derwent Pepper Grinder - Copper Mill Includes Gourmet Precision Mechanism and Premium Peppercorns https://amzn.to/2KkLAG1
Lime/Lemon squeezer
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
Micro Perforated Stainless Steel Colander
Disposable kitchen gloves
Red Spatula
Kirkland Signature Non Stick Parchment Paper, 205 sqft https://amzn.to/2N3vJgk
Wilton Perfect Results Premium Non-Stick Bakeware Pizza Pan, 14-Inch https://amzn.to/2IlXjVe
If cooking dried beans, a pressure cooker is recommended. WMF Perfect Plus 6.5 Qt and 3 Qt Pressure Cookers set with Interchangeable Locking Lid
I bought my WMF pressure cooker 10 years ago and it still works like new! https://amzn.to/2QcojJu
Wusthof Classic 8-Inch Chef's Knife https://amzn.to/2DtFEwi
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
RECIPE INSTRUCTION
To Build A Mountain of Nachos:
Put a sheet of parchment over a round baking sheet. Add a layer of tortilla chips, followed by a layer of beans, and shredded cheese. Repeat the layers until your desired height is achieved. You can add as much cheese as you would like or as little as you prefer. Preheat the oven to 300 degrees before putting the nachos in the oven. Leave the nachos in the oven for 20 minutes or until the cheese has melted and the color is golden brown.
Once the cheese has melted nicely/golden brown, start dressing up the mountain of nachos with the guacamole, creme fraiche GoChuJang, and fresh salsa. Your mountain of nachos are ready for you friends and family. Hope you enjoy this delicious finger food nachos! Make sure to have lots of napkins near by because everyone will be licking their fingers and get all happy making a messy while breaking up this mountain of nachos...:-)
To Make The Three Beans Blend:
If using canned beans, please make sure to rinse off all the excess starch by rinsing the beans in a strainer, over running cold water. Let the beans drain naturally for about 10 minutes. (If you are interested in cooking dried beans for your nachos, please make sure to read the ingredients and recipes instructions listed above, under INGREDIENTS.)
Add all the ingredients listed above and mix well. You can make this a day before and store it in the refrigerator. OR make it right before you use it to layer your mountain of nachos.
To Make The Creamy & Spicy GoChuJang (Korean Red Pepper Paste) Sauce:
Combine the ingredients (listed above) and mix well using a spatula. You can make this a day in advance and store in the refrigerator OR make it right before you dressed up your mountain of nachos.
To Make The Fresh Salsa:
Cut the tomatoes in half and using a spoon, remove the inner core as well as the bottom base/white part of the tomato. (Make sure to use firm, not overly ripe, tomatoes.) Cut the halved tomatoes into strips and cut again to small dices (as shown in the video). Place the diced tomatoes into a large mixing bowl. Cut the red onions into small dices (smaller than the tomatoes). Take the leaves of the cilantro and bunch them up into a small ball, then cut into small pieces. Add all the ingredients into mixing bowl and add squeeze fresh lime juice, salt and pepper. Mix well. Remember to taste and adjust the saltiness according to your preference. If you wish to make your salsa spicy, please add finely chopped jalepano. Store the salsa in the refrigerator if you plan on making this a few hours before making the nachos. This salsa is best enjoyed if made within a few hours of consuming.
To Make The Guacamole:
Cut the avocados in half using your chef's knife. Twist the avocados to open. Then using your knife, lightly tap the pit and with the knife in the pit, twist the knife to remove the pit from the avocados (as shown in the video). Using a spoon, scoop out the avocados from the skin. Place the avocados in a mixing bowl. Use a spoon to break up the avocados, then use a fork to mash up the avocados. Add all the ingredients (listed above) and mix well. Taste the avocado to make sure it is salty enough for you.