Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce
11 minutes Serves 12 servings
SEA LEGS® Double Happiness Bao Sliders
10 minutes 4 servings
Ingredients
1 Lb SEA LEGS® Extreme Shred Style Surimi Seafood 416786
1 Tbsp Salt
1 tsp Black pepper, ground
1 tsp Dried Oregano
1/4 cup Red onion, diced
1/4 cup Red pepper, diced
1/2 cup Parsley, chopped and loosely packed
1/2 cup Bread crumbs
1/4 cup Grated Parmesan cheese
2 each Eggs, beaten
1 Tbsp Lemon juice
16 - 20 each Bao buns
for garnish Green Onion
FOR KIMCHI
1 Lb Napa cabbage leaves, sliced into strips
1/4 cup Sea salt
2 1/2 cup Water
2 cloves Garlic
1 Tbsp Fresh ginger, grated
1/2 cup White onion, diced
1 tsp Sugar
2 tsp Honey
1 Tbsp Korean chili flakes
4 Tbsp Green onion, sliced
1 Tbsp Sesame seeds
1/4 cup Green onion, sliced
Sriracha
Directions
THE DAY BEFORE: Make the kimchi: bring water and salt to a boil, cool for 5 minutes, and pour over cabbage. Let cabbage sit 10 minutes then turn cabbage over and soak an additional 5 minutes. Rinse and drain well. Make kimchi filling: combine garlic, ginger, onion, sugar, honey, Korean chili flakes and sriracha and puree until smooth. Place soaked cabbage in a mixing bowl and pour onion mixture over cabbage, sprinkle in sesame seeds, mix well to combine and taste for heat and seasonings, adjusting if desired. Let cabbage sit overnight in an airtight jar in the refrigerator. THE DAY OF: Pre-heat oven to 350°F. In a food processor, pulse all ingredients except SEA LEGS® Surimi until just combined then transfer mixture to a mixing bowl. Using a spatula or your hands, combine SEA LEGS® Surimi with mixture. Scoop meatballs into 2 oz. portions and place on a greased, foil lined sheet tray and bake for 10-12 minutes until lightly browned and heated throughout. While meatballs cook, steam bao buns according to package directions until tender and set aside. In each bao bun, place one meatball and a small portion of kimchi filling and garnish with green onion, serve immediately.
Reviews
No reviews yet
