Bulgogi Kimchi Korean Nachos

5 from 1 vote

Bulgogi Kimchi Korean Nachos

These are the BEST nachos you'll ever have! Gooey melty cheese, tender bulgogi beef, and tang kimchi. Pull out the napkins because things are about to get messy!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish, Snack

Cuisine: American, Asian, Korean

Servings: servings

Calories: 485kcal

Author: Mikha S.

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