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!
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.
