In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, black pepper, and the white parts of the green onion. Add in the thinly sliced short rib and toss to coat well. Let marinate for at least 20 minutes (or overnight in the fridge for maximum flavor).

Heat about 2 inches of oil in a deep pan over medium-high heat. Once hot (350°F), fry wonton triangles in batches for about 30–45 seconds, flipping once, until golden and bubbly. Remove with a slotted spoon and drain on paper towels. Season immediately with kosher salt. These are your asian nachos wontons base—crispy, light, and perfect for holding toppings.

Heat a skillet over medium-high heat. Add a splash of oil and sear the marinated short ribs until browned and cooked through, about 5–7 minutes. Don’t overcrowd the pan—work in batches if necessary. Set aside.

In a small saucepan, combine the Korean sweet chili sauce, honey, soy sauce, and gochujang. Bring to a simmer over medium heat and let it bubble gently for 3–5 minutes, until slightly thickened. This glaze is sticky, spicy-sweet, and perfect for drizzling over your nachos.

Preheat your broiler. Spread the fried wonton chips in a single layer on a baking sheet lined with parchment. Scatter cooked short rib evenly over the chips, followed by shredded mozzarella. Broil for 1–2 minutes until the cheese is melted and bubbly.

Remove from the oven and drizzle generously with sweet chili glaze and Korean mayo. Top with chopped kimchi, pickled onions, sliced jalapeños, green parts of the scallion, cilantro, and a sprinkle of sesame seeds.