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K Town Chili Nachos Individual Style
K Town Chili Nachos Individual Style 1

K Town Chili Nachos Individual Style

Products Used: MorningStar Farms® Italian Sausage Style Crumbles
Servings: 64 pieces

Ingredients

  • 5 ea. Wontons, fried (use preferred brand or recipe below)
  • 5 - #40 scoops (purple handle) Korean BBQ Chili, heated to 165° F (use preferred brand or recipe below)
  • 5 tsp. Spicy Sweet Korean Chili Glaze in squeeze bottle (use preferred brand or recipe below)
  • 5 - # 30 scoops (black handle) Korean Slaw Mix (use preferred brand or recipe below)
  • 5 tsp. Sesame Soy Mayo in squeeze bottle (use preferred brand or recipe below)
  • 5 pinches (approx.5 tsp) Nappa kimchee, drained, sliced into bite-size pieces
  • ½ tsp. Black sesame seeds

KOREAN BBQ CHILI

  • 1/2 cup Vegetable oil (not olive oil)
  • 5 cups Onions, white peeled, diced 1/8"
  • 5 Tbls. Ginger, fresh or Ginger puree
  • 6 Tbls. Garlic, fresh, chopped
  • 5 lbs. MorningStar Farms® sausage-style crumbles
  • 10 cups Chili sauce prepared (use preferred brand or recipe provided)

CHILI SAUCE

  • 10 oz. Yellow onion, small, rough chopped
  • 5 ea. Garlic cloves, peeled
  • 5 oz. Fresh Ginger, peeled, slice across grain in thin coins
  • 1 ¼ cups Soy sauce, less sodium type
  • 1 ¼ cups Korean red pepper paste (gochujang)
  • ½ cup + 1 Tbls. Distilled white vinegar
  • ½ cup + 1 Tbls. Toasted sesame oil
  • 1 ¼ cups Dark brown sugar
  • 3 ¾ cups Water
  • 5 Tbls. Cornstarch

SPICY SWEET KOREAN GLAZE

  • 3 qts. Sugar
  • 1 ½ qts. Distilled white vinegar
  • 3 cups Korean red pepper paste (gochujang)
  • 3 cups Soy sauce

KOREAN SLAW MIX

  • 1 ½ lbs. Nappa cabbage, washed, drained, halved lengthwise, sliced 1/8 strips
  • 1 cup Green onions, washed, drained, sliced on bias
  • 2 cups Loosely packed Cilantro leaves (picked, washed, drained)
  • 2 cups Bean Sprouts, fresh
  • 2 cups Korean red chili peppers, fresh, thinly sliced (or red mini sweet peppers)
  • 2 Tbls. Sesame seeds, toasted
  • 2 Tbls. Black sesame seeds

SESAME SOY MAYONNAISE

  • 2 cups Soy sauce, low sodium
  • 1 cup Sugar
  • 1 gallon Mayonnaise

FRIED WONTONS

  • 1 lb. Wonton wrapper skins, 3 1/8" x 3 1/8"

Recipe Directions

Lay out wontons onto serving platter. Build each Wonton nacho in the following order:
Bottom: Wonton, 1 scoop heated BBQ chili, 1 tsp. or squeeze of spicy sweet Korean chili glaze
Top: 1 scoop of Korean Slaw mix, 1 tsp. or squeeze of Sesame soy mayo, 1 pinch of drained sliced kimchee, small pinch of sesame seeds.
KOREAN BBQ CHILI:
1. Heat large pot or pan until hot, then add oil.
2. Add onions, stir, cover, and cook until onions are softened, not browned.
3. Add ginger, garlic, and diced peppers and sauté 2-3 minutes.
4. Add MorningStar Farms® Crumbles and raise heat, stir, and cook until crumbles are fully heated and well coated with other ingredients.
5. Under medium heat, add prepared Korean Chili Sauce, lower heat to simmer.
6. Cover and simmer 3-5 minutes over very low heat.
7. Remove from pot and place in steam well pan and cover, hold at 165° F for service, or bag in 1" vacuum bags.
8. Seal and chill bags in ice bath, label, date, and refrigerate. (4 days refrigerated, 30 days frozen).
CHILI SAUCE:
1. Blend all ingredients until fully pureed.
2. Use immediately or store, label, date, and refrigerate for future use (4 days refrigerated, 30 days frozen).
SPICY SWEET KOREAN GLAZE:
1. Whisk together sugar, vinegar, Korean red pepper paste, and soy sauce, and heat until simmering.
2. Simmer for 1-2 minutes until slightly thickened.
3. Refrigerate until needed, shake well before use at room temp. (14 days refrigerated)
KOREAN SLAW MIX:
1. Wash, drain, and prep all vegetables, and place in mixing bowl.
2. Add sesame seeds, both types, lightly toss, and combine.
3. Store, label, date, and refrigerate (up to 2 days).
SESAME SOY MAYONNAISE:
1. Whisk soy sauce and sugar until sugar dissolves. Add mayonnaise and whisk until smoothly blended.
2. Place in squeeze bottle for service. Label, date, and refrigerate until use at room temp (up to 7 days).
FRIED WONTONS:
1. Heat fryer to 350° F.
2. Separate skins and fry in batches in open fryer to 20-30 seconds until very pale gold. (Note: skins continue to darken after removal.)
3. Turn and stir gently with a fry skimmer to keep separate and cook both sides.
4. Remove and place in basket to drain. Shake basket to remove excess grease.
5. Place on lined pan and season lightly with salt. Allow to cool completely before placing in covered container.