Snack attack alert! There’s no snack more epic than a mound of gooey cheesy nachos and these bulgogi nachos have flavor turned ALL. THE. WAY. UP! Grab some napkins because things are about to get messy.
Building Your Bulgogi Nachos
These nachos are inspired by one of my favorite restaurants here in Las Vegas! It’s layered with caramelized bulgogi beef, smothered in tons of melty cheese, and drizzled with 3 different sauces that bring creamy, salty, & spicy goodness to every bite.
Excuse me… I’m starting to drool!
Mouthwateringly Tender Bulgogi
Believe it or not, making bulgogi is SUPER easy and only takes a few ingredients. The best cut of meat to use is ribeye or top sirloin.
You’ll need thin cut meat for quick cooking and you can effortlessly pull off by keeping your beef slightly frozen for easy cutting. Remember to also cut against the grain of the meat. This keeps the fibers of the meat short for super tender bulgogi!
Gooey Melty Cheese
My favorite cheese to use in general is mozzarella. It’s notorious for that epic cheese pull and who’s going to say no to that?!
You can experiment with any of your other favorite cheese to replace or mix in with mozzarella, after all, you are the top chef of your kitchen 🙂
The one thing I recommend though, regardless of the type of cheese you use, is to grate the cheese yourself. You’ll get the gooiest results that way. Pre-shredded cheese is coated in a powder to prevent it from sticking to each other and when it’s cooked, it doesn’t melt as well as freshly grated cheese.
These bulgogi nachos don’t need much since each ingredient brings so much flavor to the table! I like to keep things simple. The kimchi adds acidity to cut through the rich cheese, green onions for freshness, and the drizzling sauces to pack a punch of more flavor!
I highly recommend adding in these sauces because they make a huge difference!
- Japanese Mayo: Japanese mayo is creamy and slightly sweet. It’s different than regular mayo because it only uses yolks, which yields richer mayonnaise.
- Unagi Sauce: Yep, unagi sauce doesn’t have to only be for sushi! This sauce adds sweetness and saltiness to your nachos that caramelize while cooking. I recommend starting off with a little at first since it can make your nachos too salty if too much is added. You can always add more later if needed!
- Sriracha: Nothing quite like a little kick in your nachos and a little Sriracha definitely does the trick! If you’re a spice king or queen, add on more to your bulgogi nachos!
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Bulgogi Kimchi Korean Nachos
- ½ pound rib eye or top sirloin thinly sliced
- 3 garlic cloves minced
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang optional
- 12 oz bag of tortilla chips
- 1 cup mozzarella* shredded
- 1 cup monterey jack cheese shredded
- 1 cup kimchi roughly chopped & liquid drained
- 4 tablespoons Japanese mayo
- 2 - 3 tablespoons Sriracha adjust to your spice level
- 2 tablespoons unagi sauce
- ⅓ cup red onion finely diced
- 2 green onions thinly sliced
Marinate & Cook Bulgogi
- In a large bowl, combine the bulgogi ingredients. Massage the marinade into the beef and allow it to marinate for at least 2 hours or up to overnight.
- Heat a large pan or wok on medium-high heat. Add a little oil then add bulgogi meat, shaking off any excess marinade. Spread meat into a single layer along the pan and allow it to cook for 1 - 2 minutes undisturbed to allow the sugars to caramelize. Flip the meat and cook for another minute or so, or until the meat is cooked through, then turn off the heat and set aside.
- Pre-heat the oven to 500°.
- On a parchment-lined baking sheet, begin layering your nachos starting with the tortilla chips, then the shredded cheeses, cooked bulgogi (juices drained so chips don’t get soggy), chopped & drained kimchi, and drizzles of Sriracha, Japanese mayo, and unagi sauce.
- Bake for 5 - 10 minutes, or until cheese is melted and the top is caramelized. Remove from the oven, sprinkle on green and red onions, and enjoy!
- Beef: Cut the beef thinly and against the grain for extra tender meat that cooks quickly. For super-easy cutting, slice your beef while it's still a little frozen and you'll get thin cuts much easier than when it's completely thawed.
- Marinade: If you have the extra time, you can marinate the beef up overnight and your bulgogi will be even more flavorful!
- Cheese: I HIGHLY recommend shredding your own cheese, especially if you want your nachos extra melty and gooey. Pre-shredded cheese is coated with a powder to prevent the cheese from clumping in the packaging and doesn't melt together as well. To make grating easy, pop the block of cheese in the freezer for a few minutes before you grate. Cold cheese is easier to grate than warm cheese!
- Adjusting Sauces: If you want your nachos extra creamy, add more Japanese mayo. The unagi sauce adds sweet and savory flavors, while Sriracha adds a kick of heat. Adjust all the sauces based on the flavors you'd like to enhance!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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