Loaded Nacho Chips with Go-Chu-Jang Hot & Sweet Sauce

Loaded Nacho Chips

with Go-Chu-Jang Hot & Sweet Sauce


Go-Chu-Jang chili:

3 tablespoons vegetable oil

4 pounds beef brisket, cut into 1/2-inch cubes

1 large onion, finely chopped

4 garlic cloves, minced

2 jalapeño peppers, finely chopped without seeds

8 tablespoons Bibigo Go-Chu-Jang Hot & Sweet Sauce

2 tablespoons brown sugar

1 tablespoon ground cumin

1 teaspoon ground coriander

1 ½ teaspoons salt

1 12-ounce bottle lager beer

4 cups chicken stock

1 28-ounce can diced tomatoes



8 ounces yellow tortilla chips

2 ounces shredded sharp cheddar cheese

1 Serrano pepper, thinly sliced

4 ounces sour cream

For the chili:

  1. In a large pot, heat 2 tablespoons of oil over high heat. Working in batches, brown the meat and transfer to a paper towel–lined plate. Add the remaining 1 tablespoon of oil and heat over medium heat. Add onion, garlic and jalapeño pepper. Sauté for 3 minutes until wilted. Add Go-Chu-Jang Sauce, brown sugar, cumin, coriander and salt. Cook for another 3-4 minutes. Then add beer, chicken broth and the diced tomatoes.
  2. Simmer for about 2 hours, or until meat is very tender. Let cool to room temperature and adjust seasoning with additional salt as needed.
  3. Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.

For the nachos:

  1. Lay out the tortilla chips on a plate. Ladle about a quarter of the chili over chips. Sprinkle cheese over chili while still warm, so that the cheese begins to melt.
  2. Dollop sour cream over the cheese and garnish with Serrano peppers. Serve immediately.

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