Korean BBQ Nachos Delight (Printable)

Crispy chips layered with spicy marinated beef, gooey cheeses, and fresh veggies create a bold Korean BBQ bite.

# 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 (mozzarella-cheddar blend 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)

# How-to:

01 - Combine gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper in a bowl. Add the sliced beef and marinate for at least 20 minutes.
02 - Set oven to 400°F (200°C).
03 - Heat a large skillet over medium-high heat. Sear the marinated beef in batches for 2–3 minutes until browned and fully cooked. Remove and set aside.
04 - Line a baking tray with parchment paper. Spread tortilla chips evenly, then layer half of the shredded cheeses, followed by cooked beef, and top with remaining cheese.
05 - Bake in the oven for 6–8 minutes until the cheese melts and turns golden and bubbly.
06 - Remove from oven and scatter red onion, carrot, cucumber, scallions, red chili, and toasted sesame seeds over the top.
07 - Top with chopped kimchi and fresh herbs. Drizzle with sriracha mayo or gochujang mayo if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • You get that coveted contrast of crispy, chewy, and creamy all in one bite.
  • The gochujang beef is bold enough to stand up to the cheese without getting lost.
  • It feels fancy but comes together faster than ordering delivery.
02 -
  • Don't skip the marinating step; beef needs that time to absorb the flavors and become tender.
  • Thick tortilla chips are non-negotiable—thin ones turn to mush under all that cheese and weight.
  • Add the raw vegetables right after baking, not before; they'll wilt and lose their crunch if they sit on warm nachos too long.
03 -
  • Slice the beef as thinly as you can manage—thinner pieces caramelize better and fit more seamlessly into each bite.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling; it deepens their flavor and makes them taste intentional rather than an afterthought.
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