Korean BBQ Nachos (Printable Version)

Crunchy chips layered with spicy marinated beef, melted cheese, and fresh vegetables for bold flavors.

# 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 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)

# How-To Steps:

01 - In a bowl, combine gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper. Add sliced beef and marinate for at least 20 minutes.
02 - Set oven temperature 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, then set aside.
04 - Line a baking tray with parchment paper and spread tortilla chips evenly. Sprinkle half the shredded cheeses over the chips, layer cooked beef on top, then add remaining cheese.
05 - Bake 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 nachos.
07 - Top with chopped kimchi and fresh herbs. Drizzle with sriracha or gochujang mayo if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • Bold gochujang and sesame flavors cut through melted cheese in a way that feels both surprising and inevitable.
  • Everything comes together in under an hour with minimal fuss, yet tastes like you've been cooking all day.
  • The textural contrast—crispy chips, tender beef, fresh vegetables, and molten cheese—keeps every bite interesting.
  • It's the kind of dish that works as an appetizer for a crowd or a satisfying meal for four.
02 -
  • Don't add fresh vegetables to the nachos before they go in the oven—they'll wilt and release water that makes everything soggy; always add them to the hot, finished dish so they stay crisp.
  • The beef marinade needs real time to develop flavor; thirty minutes is better than twenty, and overnight transforms it into something deeper and more complex.
  • Bake just until the cheese melts and bubbles; a minute too long and the chips start to soften from steam and absorbed oil.
03 -
  • Slice your beef against the grain for tenderness, and use the freezer trick—partially frozen meat is so much easier to slice thinly and evenly.
  • Toast your sesame seeds lightly in a dry skillet before sprinkling them on the finished nachos; it wakes up their nuttiness and adds an extra layer of flavor.
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