Korean BBQ Nachos Bold Flavors (Printer View)

Crispy chips layered with savory marinated beef, melted cheeses, and fresh vegetables for bold flavor.

# 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 (about 1 large bag)
11 - 3.5 oz shredded mozzarella cheese
12 - 3.5 oz shredded Korean cheese blend (mozzarella-cheddar or pizza cheese)
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)

# Method:

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 to 400°F (200°C).
03 - Heat a large skillet over medium-high heat and sear marinated beef in batches for 2 to 3 minutes until browned and cooked through. Set aside.
04 - Line a baking tray with parchment paper. Spread tortilla chips evenly, then sprinkle half the cheeses over them. Layer the cooked beef on top, followed by the remaining cheese.
05 - Place the tray in the oven and bake for 6 to 8 minutes until the cheese is melted and golden.
06 - Remove nachos from oven and scatter red onion, carrot, cucumber, scallions, red chili, and toasted sesame seeds over the top.
07 - Top with chopped kimchi and herbs. Drizzle with sriracha or gochujang mayo if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like Korean BBQ but arrives on a plate in 45 minutes instead of requiring a reservation.
  • The combination of melted cheese, umami-rich beef, and fresh crunch hits every craving at once.
  • It's the kind of dish that makes people ask for the recipe before they've even finished eating.
02 -
  • Don't skip the marinating step—those 20 minutes transform ordinary beef into something with real depth and flavor.
  • Spread the chips in a single layer and don't stack them; nachos fail when chips are piled too high because the bottom chips get soggy and break before the cheese melts.
  • Add the fresh vegetables and herbs after the nachos come out of the oven, not before; otherwise they'll wilt and lose their crisp texture and bright color.
03 -
  • If you want to meal-prep, marinate the beef ahead and store it in the fridge for up to 24 hours; sear it fresh when you're ready to assemble and bake.
  • Substitute the beef with grilled chicken, marinated tofu, or even sautéed mushrooms if you want variety; the gochujang marinade works beautifully on almost any protein.
  • Make a gochujang mayo by mixing 2 tablespoons gochujang with 3 tablespoons mayo and a squeeze of lime; it's a condiment that transforms everything it touches.
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