Korean BBQ Nachos Bold Flavors (Print Version)

Crispy chips layered with spicy beef, melted cheeses, and fresh veggies, delivering vibrant Korean fusion tastes.

# Components:

→ Gochujang Beef

01 - 10 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp gochujang (Korean chili paste)
03 - 1 tbsp soy sauce
04 - 1 tbsp brown sugar
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp rice vinegar
09 - 1/4 tsp black pepper

→ Nachos

10 - 7 oz tortilla chips (approximately 1 large bag)
11 - 3.5 oz shredded mozzarella cheese
12 - 3.5 oz shredded Korean cheese blend (mozzarella and cheddar)
13 - 1 small red onion, thinly sliced
14 - 1 small carrot, julienned
15 - 1/2 cucumber, seeded and thinly sliced
16 - 2 scallions, finely sliced
17 - 1 red chili, thinly sliced (optional)
18 - 1 tbsp toasted sesame seeds

→ Garnish

19 - 2 tbsp kimchi, chopped
20 - 2 tbsp fresh cilantro or shiso leaves, chopped
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)

# Directions:

01 - Combine gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper in a bowl. Add sliced beef and marinate for at least 20 minutes.
02 - Set oven temperature to 400°F (200°C).
03 - Heat a large skillet over medium-high heat. Sear the marinated beef in batches for 2 to 3 minutes until browned and cooked through. Remove and set aside.
04 - Line a baking tray with parchment paper. Evenly spread the tortilla chips, then sprinkle half of the cheese over the chips. Layer the cooked beef on top, followed by the remaining cheese.
05 - Bake in the preheated oven for 6 to 8 minutes until the cheese melts and turns golden.
06 - Remove from oven and distribute red onion, carrot, cucumber, scallions, red chili slices, and toasted sesame seeds over the nachos.
07 - Top with chopped kimchi and herbs. Drizzle sriracha mayo or gochujang mayo if desired. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • It's the kind of dish that feels like a secret fusion you invented yourself, even though it's suspiciously easy.
  • You get all the smoky-spicy-umami satisfaction of Korean BBQ without needing a grill or spending hours at the table.
  • Every bite tastes completely different depending on what you scoop up, so you never get bored halfway through.
02 -
  • Don't let the beef marinade sit longer than a few hours or the acid in the vinegar will start breaking down the meat too much, making it mushy instead of tender.
  • The order of assembly matters more than you'd think: chips first, then half the cheese, then beef, then cheese again, so every chip gets melted, flavorful coating.
  • Add the fresh vegetables only after baking because they'll turn sad and limp if they sit on hot cheese for more than a minute or two.
03 -
  • Keep the raw vegetables completely separate from the hot components until the very last moment, they stay crisp and bright instead of wilting into the cheese.
  • If your tortilla chips are on the thin side, double-layer them or they'll snap in half when you try to pick them up with toppings, which is annoying and messier than you'd think.
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