For my friend, Jane, who thinks kimchi on nachos is disgusting.
Yellow corn tortilla chips
Shredded cheddar cheese
Korean Pickled Peppers
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