Korean BBQ Nachos Flavor (Printable)

Tortilla chips topped with marinated beef, melted cheeses, and fresh vegetables for a bold Korean BBQ taste.

# Components:

→ 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 blend (mozzarella-cheddar 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, thinly sliced
17 - 1 red chili, thinly sliced (optional)
18 - 1 tbsp toasted sesame seeds

→ Garnish

19 - 2 tbsp chopped kimchi
20 - 2 tbsp chopped fresh cilantro or shiso leaves
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)

# Method:

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

# Expert Advice:

01 -
  • It's the kind of appetizer that disappears in minutes because no one can stop eating it.
  • You get that satisfying contrast of crispy chips, melted cheese, and spicy tender beef without any fuss.
  • It actually feels like a fusion that respects both traditions instead of trying too hard.
02 -
  • Don't bake the vegetables in with the nachos—they need to stay raw and crisp, or the whole dish loses its textural magic and starts tasting like sad melted chips.
  • If your tortilla chips are thin or delicate, assemble the nachos right before serving or they'll get soggy; thicker chips can wait a few minutes without falling apart.
  • The marinade should smell rich and layered before the beef goes in—if it smells one-dimensional or just spicy, taste it and add a tiny pinch more brown sugar to balance it out.
03 -
  • Toast your sesame seeds in a dry skillet for 1–2 minutes before sprinkling them on—the extra heat releases their oils and makes them taste exponentially better.
  • If you're making gochujang mayo at home, mix equal parts mayo and gochujang, then add a squeeze of lime and a tiny bit of honey to balance the heat—it becomes a game-changing drizzle.
  • Keep your skillet at medium-high heat when searing the beef; if it's not hot enough, the meat will steam in its own marinade instead of developing that golden crust.
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