Weak Knees Gochujang Sriracha

From fried chicken to Korean-inspired nachos and beyond Weak Knees Gochujang Sriracha turns up the heat. Want it? Click Here: http://taste.md/TMGochu


  • Bulgogi beef:
  • 1 tablespoon grapeseed or vegetable oil
  • 1/4 cup chopped onions
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/2 pound ground beef
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons lime juice
  • 1 tablespoon Weak Knees Gochujang Sriracha
  • Cheese sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 2 tablespoons Weak Knees Gochujang Sriracha
  • 8 ounces cheddar, grated
  • 4 ounces Monterey Jack cheese, grated
  • Kosher salt and freshly ground black pepper
  • To serve:
  • Corn chips
  • Chopped cilantro
  • Limes
  • Chopped scallions
  • Weak Knees Gochujang Sriracha


  1. Make the beef: In a skillet, heat oil and add onions, ginger and garlic. Sauté for 5 minutes.
  2. Add beef, soy sauce and sesame oil. Cook until meat is browned, about 5 minutes.
  3. Stir in lime juice and Weak Knees Gochujang Sriracha sauce. Set aside.
  4. Make the cheese sauce: In a heavy-bottomed sauce pan, melt butter over medium heat. Stir in flour and cook for 1 minute.
  5. Slowly whisk in milk, then bring to a simmer. Continue simmering until sauce becomes thick and coats the back of spoon. Stir in Sriracha sauce and cheese.
  6. To assemble: Place a layer of chips on a tray. Add one-third of the meat and cheese, then repeat with three more layers. Garnish with cilantro, lime and scallions. Drizzle more Weak Knees Gochujang Sriracha sauce over the top before serving.