Yum!!!!! I'm a dip girl and have always loved cashew dips, but never attempted to make it myself. This one is amazing and you don't have to feel guilty because YOU WILL eat the whole dang thing!


Ingredients


Sweet Potato Chips

  • 2 sweet potatoes

  • olive oil

  • BWS black sesame seeds

  • salt

Cashew dip

  • 1 cup raw cashews

  • 1/2 cup kimchi with kimchi juice

  • 1 lime

  • 1/4 teaspoon sea salt

  • fresh black pepper


Step 1.

Soak cashews in water for 2 hours.


Step 2

Preheat oven to 300°F.


Use a mandolin to thinly slice your sweet potatoes. Drizzle the front and back of the sweet potatoes with olive oil, salt, and black sesame seeds.


Bake for 20 min or till golden. Watch them carefully so they don't burn!


Step 3

In a food processor blend cashews (drained), kimchi, and juice of 1 lime.

If you really want to impress your guests add sliced nori.


Cashew dip recipe inspired by https://nutritionstripped.com/

The Philly with bulgogi sauce!? Its pretty amazing and perfect for dinner!

Ingredients

  • 1 lb Beef Round Top Round (I used Hy-Vee's Thin Cut Angus Reserve)

  • 1/4 c Bulgogi sauce

  • 4 hoagie rolls or baguette sliced

  • 8 slices of American cheese (or provolone)

  • 1 tsp butter or olive oil

  • 1 white onion

  • 1 red pepper


Step 1

Marinate beef with bulgogi sauce. For best results marinate over night. (minimum 4 hrs.)



Step 2


Thinly slice whole white onion and red pepper. Add 1 tsp butter to your pan sautee onions and pepper until caramelized then set aside in a bowl.


Step 3

In the same pan cook the beef rounds.


Step 4

Start building your sandwiches. Layer American cheese, peppers and onion.



Another crowd pleaser!





Bulgogi Nachos? Let me apologize now. 🤤🤤🤤

This bulgogi sheet pan nachos recipe is filled with layers and layers of fresh ingredients. And who doesn't love bulgogi??

I know! My mouth is watering too.

Ingredients

  • 1 lbs boneless short rib

  • 1 bag corn tortilla chips (I used Hyvee's Round tortilla chips)

  • 1 bag 8oz Monterey Jack cheese (I used Crystal Farms Cheese)

  • 1/3 c our bulgogi sauce

  • Sesame seeds

  • 1 jalapeños

  • 1 bunch cilantro

  • 1 bunch green onion

  • small sweet tomatoes

  • 1/4 c diced red onion

  • 1 lime

Step 1

Preheat oven to 350°F.


Cut 1 lbs boneless short rib into small bite size pieces.

Combine with 1/3 c #bornwithseoul bulgogi sauce.

Cook on the stove top and set aside.


Step 2

Start preparing all your fresh toppings. I like to dice everything and set aside in some small bowls so that they are ready when I pull the tray of nachos out of the oven.

Dice away!

  • 1 fresh jalapeños

  • 1 bunch cilantro

  • 1 bunch green onion

  • 6 small sweet tomatoes

  • 1/4 c diced red onion


Step 3

Start by lining the sheet pan with parchment paper to keep the clean up to a minimum. Layer corn chips on a sheet pan and spread Monterey Jack cheese and Bulgogi over the chips. Bake for 10 min or till cheese melts.



Step 4

Now add the rest!

Start layering the jalapeños, cilantro, green onion, tomatoes, and sesame seeds.


You can also serve with guacamole. Enjoy!