Korean Nachos Recipe

Ingredients (23)

• 1 1/4 pounds (560g) boneless ribeye or sirloin steak, thinly sliced
• 1 Asian or Bosc pear (about 10 ounces; 280g), peeled, cored, and finely diced
• 1/2 medium white onion (4 ounces; 115g), finely diced
• 4 medium cloves garlic, minced
• 1 tablespoon (15ml) minced peeled fresh ginger
• 1/2 cup (120ml) soy sauce
• 2 tablespoons (30ml) brown sugar
• 1 tablespoon (15ml) apple cider vinegar
• 2 teaspoons (10ml) sesame oil
• 1/2 teaspoon (2ml) freshly ground black pepper
• Vegetable or canola oil, for frying
• 1 package (48 wrappers) wonton wrappers (12 ounces; 340g), cut in half diagonally
• Kosher or sea salt
• 1 1/2 cups (225g) cabbage kimchi, drained of excess liquid
• 1 recipe Nacho Cheese Sauce (1 1/2 cups; 350ml), made without hot sauce and kept hot
• 2 tablespoons (30ml) gochujang, plus more for topping (see note)
• 1/2 cup shredded white cheddar cheese (2 ounces; 55g)
• 1/2 cup (120ml) sour cream
• 2 tablespoons (30ml) fresh juice from 1 lime
• 1/4 cup toasted sesame seeds (60ml; 30g)
• 1/4 cup (60ml) picked fresh cilantro leaves
• 3 scallions, white and light green parts only, thinly sliced
• 1 fresh Asian red chili pepper, thinly sliced (optional)