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. I wanted to give it a Korean twist before posting it here.
Start with pork, 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.
Then pour in evaporated milk that is mixed with cornstarch.
Stir in cheese, then throw it in the oven.
Spicy, tangy, and really cheese. A great easy app for your next get together!
Spicy Pork and Kimchi Queso
- 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
- 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.