Korean Nachos

Ingredients

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

Directions

1. Add the steak, pear, onion, garlic, ginger, soy sauce, brown sugar, vinegar, sesame oil, and black pepper to a large resealable plastic bag. Close the bag and shake it until everything is well mixed, then refrigerate for at least 1 hour or as long as overnight.
2. While the steak marinates, pour 1 inch of oil into a cast iron skillet and heat it to 350 degrees F (175 degrees C). Fry the wonton wrapper halves in batches of 2 to 4, turning them 1 time, until they are lightly golden; adjust the heat as needed so the oil stays at temperature. Lift the wontons out with a wire strainer or slotted spoon and set them on a paper towel-lined plate to drain, then salt them while they are still hot. Once the oil has cooled, discard all but 1 tablespoon from the skillet.
3. Set the skillet back over medium heat and add the kimchi. Cook, stirring now and then, until it softens and starts to brown, about 10 minutes. Move the kimchi to a plate and keep it nearby.
4. Put the skillet back over high heat. Drain the beef from the marinade, then cook it, stirring occasionally and using batches if the pan is getting crowded, until it is deeply browned, about 4 minutes. If the skillet starts looking too dry, add oil 1 tablespoon at a time. Transfer the beef to a plate, allow the skillet to cool, and wipe away any extra oil.
5. Mix 2 tablespoons gochujang into the cheese sauce and keep it warm.
6. Preheat the oven to 350 degrees F (175 degrees F). Build the nachos right in the cast iron skillet, layering in this order: wonton chips, beef, kimchi, cheese sauce, and shredded cheese. Repeat the layers until everything is used, though you may have a few wonton chips left over.
7. Bake until the shredded cheese has melted and the nachos are hot, about 5 minutes.
8. As the nachos bake, stir together the sour cream and lime juice. Spoon the lime sour cream over the baked nachos, then drizzle with more gochujang. Finish with sesame seeds, cilantro leaves, scallion, and chili pepper slices, if desired. Serve right away.