Spicy Pork and Kimchi Queso
This cheesy queso dip has an unexpected punch of flavor from spicy Korean style BBQ pork and tangy kimchi! You might think it’s an odd combination for queso dip, but it all comes together so well. I like some nice spicy heat in my queso dip, and this one delivers! Using a premade korean BBQ sauce makes this whole dip come together really fast!
The inspiration for this recipe
I am going to be on a local news show tomorrow night called Chronicle, and I am making grown up after school snacks. Growing up, I ate nachos a ton. Everyone will hear a lot more about my nachos habits very soon, but I wanted to do a simple queso for the show. On the episode I made this recipe but used chorizo instead of the pork and kimchi. It inspired me to make this version right after.
Start with the spicy pork and kimchi
Cook the ground pork in a hot pan, then add some gochujang BBQ sauce. I personally can find this in most stores near me, but I don’t know if it is available everywhere.
Next add the kimchi.
Form the queso sauce
Pour in evaporated milk that is mixed with cornstarch. This will help form the sauce.
Stir in cheese, then throw it in the oven! So easy. Before you know it, the spicy pork and kimchi queso will be ready to dig into!
Serving the spicy pork and kimchi queso
I chopped up some cucumber and spicy bird eye chili peppers to add on top of the pork and kimchi queso. It added a nice freshness!
Spicy, tangy, and really cheesy! A great easy app for your next get together!
Twists on spicy pork and kimchi queso
I used a store bought korean bbq sauce, but if you want to make an authentic version, this recipe is one of my favorites.
For more queso goodness, check out my queso fundido stuffed burger, or this chicken sausage queso!
Spicy Pork and Kimchi Queso
Ingredients
- 4 ounces evaporated milk
- 1 teaspoon cornstarch
- 1/4 pound ground pork
- 2 tablespoons gochujang bbq sauce
- 1/4 cup chopped kimchi
- 1 1/2 cups shredded cheddarjack cheese
- diced cucumber and thai chilis for garnish
- chips for dipping
Instructions
- Preheat oven to 350
- Whisk the corn starch with the evaporated milk until combined. Set aside.
- Add the pork in a small cast iron frying pan. Cook about 5 minutes over high heat to brown and cook through. Turn heat to medium.
- Add the gochujang sauce to the pan and cook about 2 minutes. Add the kimchi and cook 1 minute.
- Pour in the evaporated milk mixture and stir. Bring to a simmer. Remove from heat.
- Add in the cheese and stir to combine. You don’t need to overmix it at this point, just make sure the cheese is all coated with the sauce.
- Put the pan in the oven and cook about 10 minutes.
- Remove from oven, top with cucumber and chilis, and serve with the chips.