Korean BBQ Nachos (Printable Version)

Crispy chips topped with marinated beef, melted cheeses, fresh veggies, and bold Korean BBQ flavors.

# List of Ingredients:

→ 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 ground 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 and cheddar)
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 Make It:

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

# Expert Advice:

01 -
  • They taste like Korean BBQ night met a party platter and decided to get comfortable on your couch.
  • The whole thing comes together in under an hour, yet feels like you've cooked something impossibly impressive.
  • Every bite balances heat, umami, freshness, and crunch in a way that makes people genuinely excited to eat appetizers.
02 -
  • Don't skip marinating the beef—I learned this the hard way when I tried to rush and ended up with flavorless meat that no cheese could rescue.
  • The moment you add those fresh vegetables is the moment it stops being nachos and becomes actually alive; never skip them or combine them ahead of time, as they'll weep into the cheese.
  • Bake the nachos right before serving—there's maybe a 10-minute window where they're perfect before the chips start absorbing moisture and getting soggy.
03 -
  • Slice your beef against the grain; this makes each piece tender enough to bite through cleanly rather than requiring an aggressive chew.
  • If you're feeding a crowd, assemble everything in stages rather than trying to do it all at once—melted cheese waits for no one, but fresh beef and crisp vegetables can be ready in advance.
Go Back