Level up your nachos in the most epic way! There’s no snack more epic than a mound of gooey cheesy nachos and these oven-baked Korean Beef & Kimchi Nachos have flavor turned ALL. THE. WAY. UP! Grab some napkins because things are about to get messy in the best way possible!
These Korean nachos are inspired by one of my favorite restaurants here in Las Vegas! It’s layered with caramelized Beef Bulgogi, smothered in gooey melty cheese, and drizzled with 3 different sauces for maximum flavor in every bite!
My husband requests this pretty often so we have it a couple times a month – yeahh, we out here indulging pretty often haha.
They’re perfect for gatherings with a side of Honey Soy Sauce Chicken Wings, Korean Fried Chicken, or Crab Rangoon Dip!
They’re the ultimate crowd-pleasers with minimal effort.
🥘 Ingredients for Korean Beef Nachos
Don’t be intimidated by the list of ingredients! These Bulgogi Kimchi Nachos are very much a dump-together kind of recipe that’s full of flavor.
For Bulgogi:
- Beef: Beef Bulgogi is typically made with thinly cut ribeye, however, top sirloin would work as well. Spicy Pork Bulgogi would be so yummy here too! Some Korean markets have pre-cut meat if you’re tight on time, however, it’s super easy to cut yourself. I got SUPER easy cutting tips below!
- Soy Sauce: Regular soy sauce is a MUST for this recipe because the saltiness is needed.
- Gochujang: This is optional but highly recommend for extra sweetness and potentially spiciness! You can get it at local Asian or Korean markets at various levels of spice too.
- Mirin: This is a type of cooking rice wine that helps tenderize the meat while marinating and helps enhance all the flavors in the marinade itself. It’s quickly become one of my pantry staples!
- Sesame Oil: A little goes a long way for a deep nutty flavor that’s iconic in Asian cooking.
- Kiwi: Typically in Korean cuisine, an Asian pear is added to marinades to help tenderize beef, however, it’s not always easily accessible so I opt for kiwis. Keep in mind that it’s such a powerful tenderizer, that even half a kiwi is good for up to 3 pounds of beef. Don’t over do it here, otherwise, the proteins will continue to breakdown the meat & you’ll end up with mushy meat – mehhh.
For the Nachos:
- Soy Sauce: Use regular soy sauce – not light/low-sodium. We need the saltiness for this marinade!
- Mirin: Mirin is a Korean cooking wine that helps enhance the flavors of the marinade. You can easily find it in local Asian or Korean grocery stores.
- Kimchi: This adds extra texture and flavor, but it’s important to drain it thoroughly so it doesn’t make the chips soggy.
- Cheese: For an epic cheese pull, I love using mozzarella, however, it doesn’t have much flavor on its own so I like mixing it with Monterey jack cheese as well.
- Unagi Sauce: Yep, unagi sauce doesn’t have to only be for sushi! TRUST, once you add this to nachos, there’s no going back because it caramelizes while cooking for a sweet & salty flavor that’s absolutely game changing! No joke. 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 Korean beef nachos and a little Sriracha is where it’s at. If you’re a spice king or queen, add more to your beef bulgogi nachos!
- Japanese Mayo: Japanese mayo is creamy and slightly sweet. It’s different than regular mayo because it only uses yolks, which yields richer creamier mayonnaise. Don’t skip this because it adds a subtle flavor that makes really makes a difference.
- Tortilla Chips: Go for the thickest kind as possible so they’re less likely to break from these loaded kimchi nachos! These nachos ain’t for the weak.
🔪 How to Make Oven-Baked Bulgogi Nachos
Nachos are one of the easiest dishes to make that you know everyone will love!
And you can’t really go wrong since you’re just sprinkling and drizzling on toppings, so go wild, and don’t be afraid to customize them to your tastebuds.
Step 1: Marinate & Cook Bulgogi
In a mixing bowl, combine the beef bulgogi ingredients and allow it to work its magic for at least 30 minutes, up to overnight. The longer it marinates, the more flavor the beef will be able to absorb!
Cook the bulgogi in a hot pan until about 80% done. It’ll finish cooking while it’s baked in the oven and you don’t want it to be overcooked and tough.
Step 2: Bake Bulgogi Nachos
Pre-heat oven to 500 degrees F.
Meanwhile, we want to assemble our nachos. At this point, we’re only adding the ingredients that we want heated through. We’ll add the rest of the topping after baking to keep them fresh!
Lay your tortilla on a foil-lined baking sheet (for easy cleanup), then sprinkle on a generous layer of cheese. The melted cheese will act as a barrier from any liquids to the chips don’t turn soggy.
Drain the cooked bulgogi VERY well, then scatter it over the nachos. Drizzle on Japanese mayo, sriracha, & unagi sauce. Pop it in the oven & bake for 5 – 10 minutes, or until the cheese has become gooey & bubbly!
Step 3: Sprinkle on Remaining Toppings & Enjoy!
While the nachos are still hot, add on the remaining toppings – chopped onions & well drained kimchi (again, don’t let those juices turn your crunchy chips soggy!)
Now comes the toughest part – let your delicious kimchi nachos cool for a couple of minutes so you don’t burn your fingers or the roof of your mouth. It’s worth the wait!
Enjoy!
👩🏽🍳 Key Tips
Easiest Hack for Thinly Cut Beef
The best cut of meat to use for bulgogi is ribeye or top sirloin and you’ll need thin-cut meat for quick cooking!
You can effortlessly cut beef super thinly by slicing it while it’s still slightly frozen. It’s much easier to make thin slices this way instead of when it’s fully defrosted.
Also, remember to also cut against the grain of the meat. This keeps the fibers of the meat short for super tender bulgogi!
Getting an Epic Cheese Pull
Mozzarella is notorious for its epic cheese pull and I love mixing it with Monterey jack cheese for extra flavor. You can experiment with any of your other favorite cheeses to replace or mix in.
The one thing I recommend though, regardless of the type of cheese you use, grate the cheese yourself for the gooiest results!
Pre-shredded cheese is coated in a powder to prevent it from sticking together in its packaging. When it’s cooked, it doesn’t melt as well as freshly grated cheese.
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Let’s get cooking!
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Bulgogi Kimchi Korean Nachos
Ingredients
MARINADE:
- 3 tablespoons soy sauce*
- 2 tablespoons dark brown sugar packed
- 2 tablespoons mirin
- 3 garlic cloves peeled
- ½ ripe kiwi* skin removed
- ¼ small onion peeled
- ½ tablespoon sesame oil
- ⅛ black pepper
- ¾ pounds ribeye top sirloin, or flank steak – thinly sliced*
INGREDIENTS:
- 12 ounces tortilla chips
- 2 ½ cups mozzarella shredded
- 4 tablespoons Japanese mayo
- 2 – 4 tablespoons Sriracha adjust to your spice level
- 2 tablespoons unagi sauce
- 1/2 cup kimchi roughly chopped with juices drained
- 1 green onion thinly sliced
- ¼ small red onion finely diced, optional for garnish
- Black and/or white toasted sesame seeds optional for garnish
Instructions
Marinate & Cook Bulgogi:
- In a blender, toss together the soy sauce, brown sugar, mirin, garlic, kiwi, onion, sesame oil, & pepper. Keep in mind, if you're adjusting the serving size of this recipe, 1/2 kiwi is enough for up to 3 pounds of meat. Blend ingredients into smooth.
- Transfer ingredients to an airtight container or Ziplock bag, then add in thinly sliced meat. Massage the marinade into the beef and allow it to marinate for at least 1 hour.
- Heat a large pan or wok on medium-high heat. Add a little oil, then add bulgogi meat. Spread meat into a single layer along the pan and allow it to cook for 3-5 minutes, or until meat is cooked through & starting to caramelize, stirring occasionally.
- Remove from heat & set aside.
Pre-heat the oven to 500°.
- On a parchment-lined baking sheet, begin layering your nachos:
- Layer 1: Tortilla chips (in an even layer)
- Layer 2: Shredded mozzarella
- Layer 3: Bulgogi (juices drained so chips don’t get soggy)
- Layer 4: Drizzle of Sriracha, Japanese mayo, & unagi sauce
- Bake until cheese is melted and golden. Every oven varies, so keep an eye on your nachos so it doesn’t burn!
- Remove from the oven, sprinkle on drained kimchi, red & green onions, & toasted sesame seeds. Enjoy!
Notes
- 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.
- Kiwi: Kiwi is an easy alternative to Asian pears that typically used as a tenderizer in this Korean marinade. Kiwi is very acidic though, so 1/2 is good enough for up to 3 pounds of meat. Using too much could break down the meat too much & resulting in a mushy texture.
- 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
Exact calculations may vary. 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.
