Kimchi is one of those things that you either love, or hate, and I love it! Ever since I discovered my love of kimchi, I have been looking for new ways to use it. These Korean BBQ jackfruit nachos with kimchi are a fun way to mix it up!
As I start to think about nachos, I am realizing that I have never posted my favorite traditonal nacho recipe. I have a greek nachos recipe, and a 4th of July themed nachos, so traditional nachos are on the way 😉
This recipe is far from traditional. I use jackfruit cooked in gochujang sauce as the base for these nachos. Then, top them with mozzarella and cook until the cheese is melty.
Finally, top with green onions and kimchi. The kimchi is best to put on the top because if it gets cooked, it will loose its probiotic properties. These nachos are tangy and bright, an unusual twist for the nacho fan!
Tips and Tricks for the Korean BBQ Jackfruit Nachos with Kimchi recipe:
- Use kimchi to taste. I love kimchi, but not everyone does. As always, make your plate how you like it, not how I like it 😉
- I have used both pita chips and tortilla chips for this recipe, and they are both good. You can omit the oil for brushing the pita chips if you use something premade.
- If you make your own pita chips (as written in the recipe) be aware that a thick pita will be a thick chip, and can be quite crunchy if baked the whole 10 minutes. Bake for less time if your pita are thick because it will make them more palatable.
- 2 TBS olive oil, plus a splash
- 2 large garlic cloves, minced
- 4 pita bread
- ½ cup diced onion
- 20 oz can young jackfruit in brine. rinsed and drained
- 1 TBS each: soy sauce and apple cider vinegar
- ⅓ cup gochujang sauce (Korean BBQ sauce)
- 1¼ cups shredded mozzarella
- ⅓ cup diced kimchi, or to taste
- green onions, for garnish
- Preheat oven to 375.
- Combine garlic and 2 TBS olive oil in a small skillet over medium heat. Saute until the garlic start to brown. Turn off heat and let the mixture start to cool.
- Brush pita with garlic oil, leaving behind any large pieces of garlic to use in the jackfruit. Cut each pita into 8 wedges. Place on a parchment lined baking sheet and bake in the preheated oven for 5-10 minutes, depending on how crispy you want them (more time for super crunch!).
- Meanwhile, to prep jackfruit, cut out and mince the cores. Squeeze the stringy pieces and mince any seeds you find.
- Combine onion and a splash of olive oil in a skillet and saute until the onion is translucent, about 3-5 minutes. Add jackfruit (minced and stringy pieces) to the skillet and saute 3 minutes.
- Mix in soy sauce and apple cider vinegar and saute another 3 minutes.
- Mix in gochujang sauce and the garlic sauted in olive oil (along with any remaining oil) into the jackfruit, stirring to coat.
- Push pita chips into a pile on the baking sheet, top with Korean BBQ jackfruit and shredded mozzarella. Place into the oven until the cheese is melted. (alternatively you can use a plate and the microwave as well.)
- Top with kimchi and sliced green onions. Serve.
