Korean-Style Snack Board with Go-Chu-Jang Pimento Spread

Korean-Style Snack Board with Go-Chu-Jang Pimento Spread

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Preparation

15 minutes

Cook Time

20 minutes

Serves

Ingredients

Go-Chu-Jang Pimento Spread
4 oz cream cheese, room temperature
8 oz sharp cheddar, grated
2-3 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
2 tbsp mayonnaise
½ tsp garlic powder
3 tbsp diced pimentos, drained
Salt to taste

Snack Board
12 Bibigo Pork & Vegetable Mini Wontons
Oil for frying
12 chestnuts
Asian pear, sliced
Grapes
Honey butter chips
Honey butter almonds
Korean seaweed crisps
Sesame crackers
Sage, for garnish

Go-Chu-Jang Sauce Hot & Sweet

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To make cheese spread, combine cream cheese, cheddar, Bibigo Hot & Sweet Go-Chu-Jang Sauce, mayonnaise, and garlic powder in a food processor and process until homogenous. Transfer to a bowl and stir in diced pimentos. Salt to taste, if needed. Cheese spread can be made 1-2 days ahead; keep covered in refrigerator until ready to assemble board.
1
To roast chestnuts, preheat oven to 400°F. Using a sharp paring knife, carefully cut an X into each chestnut. Place cut-side up on a baking sheet and bake for 10–15 minutes until fragrant and cut part of shell curls back.
2
To fry the Bibigo Pork & Vegetable Mini Wontons, fill a small pot about 1½ inches deep with oil. Heat the oil and deep fry mini wontons in batches. Allow excess oil to drain on paper towels.
3
Transfer cheese spread to a serving dish. Arrange cheese spread, chestnuts, and mini wontons on serving board. Fill in the remaining space with the other ingredients. Garnish with sprigs of sage. Allow cheese spread to soften slightly at room temperature before serving.
4

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