Korean Nachos
Bubba Durand

For my friend, Jane, who thinks kimchi on nachos is disgusting.

Yellow corn tortilla chips
Shredded cheddar cheese
Korean Pickled Peppers
Kimchi, chopped
Sauce from Bibimbap
Green onions, thinly sliced (green & white parts)

Pre-heat oven to 400.
Squeeze some of the liquid out of the chopped kimchi.

Arrange a layer of chips on a cookie sheet.
Top with cheese, bulkogi, peppers, and kimchi.
Bake for about 5 minutes, or until cheese is melted and chips are toasty.
Drizzle with sauce and sprinkle with green onions.

The Johnson Family Cookbook