Korean BBQ Nachos Bold Flavors (Print View)

Tortilla chips topped with marinated beef, melted cheeses, and fresh vegetables in a Korean BBQ style.

# What You'll Need:

→ 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 Directions:

01 - Combine gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper in a bowl. Add sliced beef and marinate for at least 20 minutes.
02 - Preheat oven to 400°F (200°C).
03 - Heat a large skillet over medium-high heat. 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 layer half the cheeses, followed by cooked beef, and top with remaining cheese.
05 - Bake in the preheated oven for 6 to 8 minutes until the cheese is melted, bubbly, and golden.
06 - Remove from oven and scatter red onion, carrot, cucumber, scallions, red chili slices, and toasted sesame seeds over the top.
07 - Finish by adding chopped kimchi and fresh herbs. Drizzle sriracha or gochujang mayo if desired. Serve immediately with lime wedges.

# Expert Suggestions:

01 -
  • They hit that sweet spot between crispy and melty, with bold Korean flavors that make people ask for the recipe before they've finished eating.
  • You can have these ready in under an hour, which means you can pull off something that feels impressive without spending your whole afternoon in the kitchen.
  • They're endlessly customizable—swap proteins, add your favorite vegetables, or dial the heat up or down depending on who's at your table.
02 -
  • Don't add the fresh vegetables before the nachos go in the oven—they'll wilt and lose that vital crunch that makes these special.
  • The beef only needs a quick sear; overdone beef turns chewy and loses that tender quality, so trust your instincts and pull it off heat slightly underdone since it will continue cooking when the nachos go in the oven.
  • If your chips are getting soggy, it's because they're sitting too long before serving—these are best eaten immediately while everything is still contrasting in texture.
03 -
  • Toast your sesame seeds in a dry pan just before serving—the warmth releases their oils and makes them taste infinitely better than straight from the jar.
  • If you're prepping ahead, you can marinade the beef up to eight hours in advance and sear it just before assembly, which saves you a step right before people arrive.
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