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Kimchi Nachos


Nachos are given a kimchi and chilli-infused Californian twist in this serving of crunchy, cheesy indulgence from new cookbook Los Angeles Cult Recipes.

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Compiled by French hamburger aficionado Victor Garnier Astorino (founder of the Blend chain of burger bars in Paris), the cookbook features 100 recipes from restaurants, farmers’ markets and other places that seek to capture the unconventional spirit of LA.

Many of the dishes – such as these kimchi nachos from Komodo restaurant at Venice Beach – reflect the city’s multi-cultural make-up, while others (acai bowls and julienned zucchini with bolognese sauce, for example) are a result of the quest for wellness.

Los Angeles Cult Recipes is also illustrated with Astorino’s own cityscape photos, all taken on an analogue camera.

Kimchi Nachos

Serves 2


8 corn tortillas
Peanut oil
2 tablespoons canola oil
1 tablespoon garlic
30g crispy bacon
100g skinless chicken breast fillet
225g kimchi
100g tomatoes
2 tablespoons jalapeños
50g cheddar cheese
50g mozzarella cheese
120g sour cream
1 spring onion (scallion)

Sriracha aioli
100g garlic cloves
85g sriracha (Thai chilli sauce)
55g mayonnaise


Cut the tortillas into four and deep-fry in 170C (325F) peanut oil until crisp and golden, or about 30 seconds. Place the corn (tortilla) chips on paper towel and season with salt and freshly ground black pepper.

For the sriracha aïoli: sauté the garlic cloves on a medium heat in a frying pan for 5 minutes, stirring regularly. Blend the garlic in a food processor with the sriracha sauce and mayonnaise until the mixture is smooth.

Heat the canola oil in a frying pan on the hottest heat, and add the finely chopped garlic, finely chopped bacon and diced chicken for 30 seconds. The chicken should brown. Add the chopped kimchi and the seeded and diced tomatoes and jalapeños. Cook for 30 seconds, stirring well. Season. Cook for another 30 seconds.

To assemble the nachos: make a layer of corn chips, kimchi mixture and grated cheese (cheddar and mozzarella). Repeat this process three times. Sprinkle with grated cheese and bake at 190C (375F) until the cheese melts. Top the nachos with the sriracha aïoli, a drizzle of sour cream and a little chopped spring onion.

Recipe and image from Los Angeles Cult Recipes, by Victor Garnier Astorino, published by Murdoch Books and available from August 23.


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