Korean BBQ Nachos Flavor (Printable version)

Crispy chips topped with marinated beef, melted cheeses, and fresh vegetables with Korean BBQ flavors.

# Ingredient list:

→ 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)

# Step-by-step guide:

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 - Heat oven to 400°F (200°C).
03 - Heat a large skillet over medium-high heat and sear the 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 layer half of the cheeses, followed by the cooked beef, and top with the remaining cheese.
05 - Bake the assembled tray in the oven for 6 to 8 minutes until the cheese is bubbling and lightly golden.
06 - Remove from oven and scatter red onion, carrot, cucumber, scallions, red chili, and toasted sesame seeds evenly over the nachos.
07 - Top with chopped kimchi and herbs. Drizzle with sriracha or gochujang mayo if desired, and serve with lime wedges.

# Expert tips:

01 -
  • The gochujang marinade transforms simple beef into something so craveable you'll find yourself sneaking bites before serving.
  • It's technically an appetizer, but honestly, it's hearty enough to be a full meal when you're hungry and lazy.
  • Everything comes together in under 45 minutes, and most of that time is just letting the beef marinate while you prep vegetables.
02 -
  • Marinate the beef for at least 20 minutes or it won't have time to absorb the gochujang flavor—I learned this the hard way when I tried to rush it and the beef tasted flat.
  • Spread your tortilla chips in a single even layer rather than piling them; uneven layers mean some chips stay crispy while others get soggy.
  • Add the fresh vegetables after baking, not before, or they'll wilt and lose their crunch that makes every bite interesting.
03 -
  • Slice your beef against the grain for maximum tenderness, and if you're using a cheaper cut, marinating for closer to 30 minutes makes a noticeable difference in how tender it becomes.
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them over—that extra step brings out their nutty flavor and makes them taste more vibrant.
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