Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

Name: Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce
Prep time: 11 min
Yield: Serves 12
Cuisine: Asian, Seafood
Ingredients: 12 teaspoons Butter; 1 Cup Flour; 48 Ounces Milk; 3 Cups Sharp Cheddar Cheese (Shredded); 1 Cup Kimchi (chopped); 24 Ounces Tortilla Chips; 3 Cups Black Beans - Whole; 12 Pieces Black Beans - Whole; 12 Each Radish, thinly sliced; 12 Each Scallions, thinly sliced; Korean Pepper; Cilantro, chopped

Prep Time 11 minutes

Yield Serves 12 servings

Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

Ingredients

12 teaspoons Butter
1 Cup Flour
48 Ounces Milk
3 Cups Sharp Cheddar Cheese (Shredded)
1 Cup Kimchi (chopped)
24 Ounces Tortilla Chips
3 Cups Black Beans - Whole
12 Pieces Black Beans - Whole
12 Each Radish, thinly sliced
12 Each Scallions, thinly sliced
Korean Pepper
Cilantro, chopped

Directions

1. Prepare Cheese Sauce: make a roux with the butter and flour, whisk in milk. Stir in cheddar and kimchi and season.

2. For each individual baking dish (or cast-iron skillet): Place 3 oz layer of tortilla chips. Continue layering with 1 oz beans, 1/4 oz radishes, 1/4 oz scallions.

3. Add 1.5 oz fish and ladle hot kimchi cheese sauce over top. Garnish with Korean pepper and cilantro. Serve.