This wild take on a childhood favorite opens itself up to new and exciting flavors. With wonton wrappers as the base, this dish is an explosion of unexpected deliciousness! Ingredients Servings 4 8 24 48 80 100 Quick Kimchee | Serves 4 3/4 cup Rice Vinegar 3 tbsp Sugar, granulated 1/2 cup Orange Juice 1 1/2 tsp McCormick Culinary ® Garlic Powder , (Sysco Imperial if available) 1 tsp McCormick Culinary ® Ginger, Ground , (Sysco Imperial if available) 3/4 tsp McCormick Culinary ® Red Pepper, Crushed , (Sysco Imperial if available) 1 tsp Kosher Salt 2 cups Nappa Cabbage, shredded 1 each Red Bell Pepper, julienned 3 each Scallions, cut into 2" sections Wonton-chos | Serves 4 1 pound Pork Country Ribs, boneless (or available substitute) 1/4 cup Soy Sauce, low sodium 2 tbsp Sugar, granulated 1/4 cup Scallions, slivered 1 tsp McCormick Culinary ® Garlic Powder , (Sysco Imperial if available) 1/2 tsp McCormick Culinary ® Ginger, Ground , (Sysco Imperial if available) 2 tbsp McCormick Culinary ® Sesame Seeds, White , (Sysco Imperial if available) 1 tbsp Sesame Oil 1/2 tsp McCormick Culinary ® Black Pepper, Pure Ground , (Sysco Imperial if available) 1 package Wonton Wrappers, square 1/2 cup Mayonnaise 1 tsp McCormick Culinary ® Sriracha Seasoning , (Sysco Imperial if available) 1/4 cup Carrots, shredded Procedure For the Quick Kimchee: In a small saucepan, combine rice vinegar, sugar, orange juice, garli powder, ground ginger, and crushed red pepper and bring to a boil. Remvoe from heat and cool complete. In a medium bowl, toss cabbage, red bell pepper and scallions with 1 teaspoon salt. Cover with cooled vinegar mixture and refrigerate. For the Korean BBQ Wonton-chos: In a medium bowl combine soy sauce, sugar, slivered scallions, garlic powder, ground ginger, sesame seeds, sesame oil and ground black pepper. Slice pork into thin strips and toss in the marinade. Allow it to rest for at least 1 hour or overnight. Preheat the fryer to 350F. Cut the wonton wrappers in half, diagonally, then deep fry until golden brown. Place on a wire rack to drain and cool. Remove pork from marinade and saute in a large skillet over medium-high heat, until cooked through. Set aside. (Discard any remaining marinade.) Remove the quick kimchee from the refrigerator and drain through a sieve, reserving the liquid. In a small bowl, combine 1 Tablespoon of kimchi liquid with mayonnaise and Sriracha seasoning. Whisk until smooth. For the Assembly: Pile fried wonton chips on desired plates or platter. Top with pork, (drained) kimchee and sprinkle with shredded carrots. Drizzle with sriracha mayonnaise and enjoy! CHEF’s TIP!
Pork, beef or chicken, including most cuts would pair well with these recipe ingredients, following the same instructions.
This recipe makes 8 servings.
Recipe type: Appetizers Cuisine: Korean NUTRITION INFORMATION (per serving) Calories: 430 Sodium: 690 mg Carbohydrates: 32 g Protein: 23 g