Recipe courtesy of Susan Vu

Korean Nachos

Create delicious one-of-a-kind nachos with slow cooker-braised short ribs and crispy fried wonton skins for serious crunch. Rice and pears are added to the slow cooker to help naturally thicken the short rib braising liquid as it cooks so it creates a saucy coating for the nachos.
  • Level: Easy
  • Total: 6 hr 40 min
  • Prep: 20 min
  • Cook: 6 hr 20 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

1 cup beef stock

1/2 cup soy sauce

1/4 cup short or medium-grain rice

2 tablespoons light brown sugar

6 cloves garlic, smashed

2 Asian pears, peeled, cored, and cut into 1-inch chunks

One 2-inch piece ginger, cut into 1/4-inch-thick coins

5 pounds bone-in beef short ribs

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

Kosher salt and ground black pepper

One 12-ounce package refrigerated wonton skins

Canola oil, for frying

2 cups store-bought kimchi, drained of excess liquid and coarsely chopped

1/4 cup thinly sliced scallions, white and green parts

Directions

  1. Combine the beef stock, soy sauce, rice, sugar, garlic, pears and ginger in the bowl of a slow cooker. Stir to combine. Add the short ribs and turn to coat. Cover with a lid and cook on low for 3 hours, and then flip the meat and cook until very tender and falling away from the bone, another 3 to 4 hours. 
  2. Transfer the short ribs to a plate and cover with foil to keep warm. Use a large metal spoon to skim off as much fat as you can from the cooking liquid and remove the ginger. Blend the liquid in the slow cooker until smooth using an immersion blender or regular blender. Stir in the vinegar and sesame oil and season with salt and pepper. 
  3. Remove the bones from the short ribs and shred the meat into bite-size pieces, discarding the gristle. Return the shredded short ribs to the sauce and toss to coat. Cover with a lid and keep warm on the low setting. 
  4. Fill a large Dutch oven with 2 inches of canola oil and heat to 375 degrees F. 
  5. Cut the wonton skins in half diagonally to create two triangles. Fry the wonton skins in batches until golden brown and crispy, flipping occasionally, 2 to 3 minutes. Transfer to a paper towel-lined baking sheet with a slotted spoon to absorb any excess oil. Sprinkle liberally with salt. 
  6. To assemble, spread the fried wonton skins onto a large platter. Spoon the short ribs all over the wontons using a slotted spoon, and then top with 1 cup of chopped kimchi. Garnish with the sliced scallions and serve any leftover sauce on the side with the remaining chopped kimchi.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.