Crunchy chips layered with spicy marinated beef, melted cheese, and fresh vegetables for bold Korean-inspired bites.
# What you'll need:
→ 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 (e.g., mozzarella-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 chopped kimchi
20 - 2 tbsp fresh cilantro or shiso leaves, chopped
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)
# Method:
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 the oven to 400°F (200°C) to prepare for baking.
03 - Heat a large skillet over medium-high heat. Sear the marinated beef in batches for 2–3 minutes until browned and cooked through. Remove and set aside.
04 - Line a baking tray with parchment paper. Spread tortilla chips evenly, then layer half of the shredded cheeses, cooked beef, and the remaining cheeses on top.
05 - Place the assembled nachos into the oven and bake for 6–8 minutes until the cheese is melted, bubbling, and golden.
06 - Remove from oven and scatter red onion, carrot, cucumber, scallions, red chili, and toasted sesame seeds evenly over the nachos.
07 - Top with chopped kimchi and herbs, drizzle with sriracha or gochujang mayo if desired, and serve with lime wedges.
