Easy Kimchi Nachos For The Weekend (an Instagram Recipe)

I hope you don’t mind me popping up on the weekend, but I just wanted to share the first post in a short series of quick, easy and fun recipes from my Instagram account. This first one is “trash” food with a twist, while the other two feature one of my favourite foods – eggs! So, grab your kimchi jar and let’s get assembling! For further recipes you will need a spiraliser or grater, a pair of scissors and some clean rubber gloves (!) You have been warned…

kimchi-nachos

I’m not sure if I have invented Kimchi Nachos, but I haven’t seen it anywhere else so I thought I would share it for you as I make this far too often not to!

Oh, apologies for the grainy shots but they are screenshot from my laptop, so not the best. Don’t squint too hard trying to make the image look sharper!

Kimchi Nachos

  • Servings: 2-3
  • Difficulty: easy
  • Print

Find kimchi in any good Chinese or Korean supermarket, or spend a few days waiting to make this by mixing up your own kimchi. Loads of recipes online. This easy and quick recipe is ridiculously good so I hope you find the time to give this one a go. Goes well with lager and cold matcha green tea.  xx

Plain tortilla chips to cover a baking tray (I rate M&S ones)

1/2 cup (about) kimchi of your choice, drained lightly and chopped

1/2 cup grated strong Cheddar cheese or other flavourful melting cheese (I have yet to try this with my packet of vegan cheese but it would work)

Handful of sprouts of your choice – I buy Good 4 U Nutrition Quinoa Sprout Mix (a UK brand)

Korean hot pepper flakes or other hot pepper flakes, such as Aleppo or the kind you sprinkle on pizza

Heat the oven to 180C/350F. Line a tray with baking parchment if you like (I don’t bother most of time). Lay on the tortilla chips in a single layer, top evenly with chopped kimchi, then the cheese. Bake in the oven for 8-10 minutes. Sprinkle over the chilli flakes and sprouts. Eat off the tray in a huddle. That is mandatory. No plates or cutlery.

If you fancy more ultra-quick recipes like this, do follow me on Instagram. I post something everyday, often previews of recipes that appear here, but also Instagram-only recipes (this post you are reading is a sample of what goes up on my bit of the Millennial’s playground), product reviews and what I eat out and about: you may see quite a lot of cardamom buns!

Hashtag anything you make from the blog or from my Instagram feed as #foodtoglowmakes, or mention me @food_to_glow (Instagram), @foodtoglow (Twitter) or Food To Glow  (if you follow me on Facebook) and I will come by and see what you are up to. My blood orange polenta cake was made and shared by a number of folk, and it was so great to see the awesome images pop up on Instagram, Twitter and Facebook. Some of you have made it into a breakfast food! I like your style.🙂

I am just heading out to the garden on this sunny morning to help Andrew cut the hedges and warm up the raised beds for some end-of-March seed sowing. What are you up to??

**PS My friend and fellow food lover Alison just sent me this funny article on a journalist’s hatred of kimchi. I’m a bit nervous of the ultra-fizzy stuff (long fermentation), preferring it lightly fermented. If, with my bad hearing, I can actually hear my kimchi, I tend to compost it.🙂 **