I recently saw someone who made nachos in which they replaced the chips with bell peppers cut into chips. I was floored! How did I not think of this sooner? Since I had some leftover pork bulgogi and gojuchang guacamole I decided to make Korean-inspired nachos for our dinner. It was a delicious fusion of Korean flavours with the familiar nacho platform, while still keeping it keto.
Keto Nachos with Caramelized Kimchi and Bell Pepper "Chips" Recipe
Caramelized Kimchi Ingredients
- 1 cup homemade kimchi, drained and chopped
- 2 teaspoons gold erithrytol monk fruit sweetener, sugar-free honey substitute or keto maple syrup
- 1 tablespoon gluten-free tamari soy sauce or coconut aminos
- 1 tablespoon unsweetened rice vinegar
- 2 teaspoons avocado oil
Korean Spicy Sauce Ingredients:
- 1 teaspoon kimchi juice
- 1 teaspoon keto gochugang paste or sriracha
- 1½ tablespoons homemade avocado mayo (*Use vegan mayo for vegan.)
- Pinch of fine sea salt
Nachos Ingredients:
- 3 large bell peppers, cored, sliced in half, then each piece cut into 3 “chips”
- 1 teaspoon avocado oil
- 8 oz pork bulgogi or beef bulgogi
- ½ cup cheddar cheese, grated
- ½ cup mozzarella, grated
- 2 radishes, halved and thinly sliced
- 2 tablespoons fresh cilantro leaves, chopped
- ¼ teaspoon sesame seeds (white and/or black or a combo)
Directions:
For the caramelized kimchi, combine the kimchi with your chosen sweetener, Tamari soy sauce and rice vinegar in a bowl. Heat a tablespoon of avocado oil in a frying pan over high heat and add the kimchi mixture. Cook over high heat for 4-5 minutes, stirring frequently, until browned and slightly sticky. Remove from heat and set aside.
Preheat the oven to 375F. Lightly oil a baking sheet or coat with nonstick spray. Place bell pepper chips in a single layer onto the prepared baking sheet. Top with pork or bulgogi mixture and cheeses. Put the tray into the oven and bake until the cheese is melted and bubbly, around 10 minutes.
While the nachos are in the oven, make the Korean spicy sauce. First combine kimchi juice with gojuchang or Sriracha sauce, mayonnaise, and a pinch of salt. Whisk together and set aside.
Top nachos with the kimchi mixture, drizzled with the Korean spicy sauce, garnished with sliced radishes, cilantro and sesame seeds, with keto Korean Gojuchang guacamole on the side if desired.
Did you make this keto Korean nachos with caramelized kimchi and bell pepper "chips" recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
