Korean BBQ Nachos (Printable Version)

Crispy chips topped with gochujang-marinated beef, melted cheeses, and fresh vegetables for a flavorful bite.

# Needed 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 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, finely sliced
17 - 1 red chili, thinly sliced (optional)
18 - 1 tbsp toasted sesame seeds

→ Garnish

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

# Preparation Steps:

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).
03 - Heat a large skillet over medium-high heat. Sear marinated beef in batches for 2 to 3 minutes until browned and cooked through. Remove and set aside.
04 - Line a baking tray with parchment paper. Spread tortilla chips evenly. Layer half the cheeses over chips, then cooked beef, and finish with remaining cheese.
05 - Bake assembled nachos in the oven for 6 to 8 minutes until cheese is melted, bubbling, and golden.
06 - Remove tray 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 or gochujang mayo if desired, and serve with lime wedges.

# Expert Advice:

01 -
  • It bridges two cuisines in a way that feels natural, not forced—crispy chips meet Korean BBQ without any awkward translation.
  • The whole thing comes together in under an hour, and most of the work is just slicing vegetables and letting the oven do the heavy lifting.
  • It's endlessly customizable, so you can swap proteins or add whatever fresh vegetables you have on hand.
02 -
  • Don't fully cook the beef during the searing stage—it will continue cooking in the oven and stay tender rather than becoming tough and chewy.
  • Add the fresh vegetables after baking, not before; the residual heat will soften them slightly while they keep their crunch, and they won't get soggy from the melted cheese.
  • If your chips are soft or stale, toast them briefly in a dry skillet before assembling; they deserve to stay crispy and provide a textural anchor for all those toppings.
03 -
  • Use beef that's sliced thin enough to fit on a single tortilla chip—thick pieces will overpower the delicate balance and make them hard to eat.
  • The sesame seeds should be toasted just before serving; they taste infinitely better when they haven't had time to absorb moisture from the cheese and vegetables.
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