Korean Bulgogi and Kimchi Nachos

These will be the best nachos you’ve ever had in your life. Quick and easy bulgogi with grilled kimchi, and then topped with gochujang mayo and some fresh guacamole. Unbelievably addicting and full of FLAVOUR.

I wanted to make nachos because I know game day is coming soon, and it feels like we always HAVE to munch on something while watching a game. Now, I know you’re going to be sitting on your couch for a long time and not want to get up, that’s why I created these nachos for you, protein packed. That way, you can have these as a main as well.

If you’re not having these on game day, no problem, you can enjoy them whenever you like as well. It will most definitely be the highlight of your week.

Ingredients

• Tortilla chips
• Bulgogi (recipe below)
• 1/2 cup chopped kimchi
• 1 tbsp vegetable oil
• 1/2 tsp sesame oil 
• 1/2 tsp sugar
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Gochujang mayo (recipe below)
• Guacamole (recipe below)
• Toasted sesame seeds
• Green onion (chopped)
• Fresh cilantro (chopped)

Bulgogi:

• 1 lb thinly sliced beef (eg. ribeye, skirt steak, hotpot beef)
• 5 garlic cloves (minced)
• 1 onion (sliced thinly)
• 1/4 of an asian pear
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 stalk of green onion (chopped)

Guacamole:

• 1 avocado (mashed)
• 1/2 of a tomato (diced)
• 1/4 of a small red onion (diced)
• 1 garlic clove (minced)
• 1/2 of a small lime (juiced)
• 1 tbsp finely chopped fresh cilantro
• 1/4 tsp sea salt

Gochujang Mayo:

• 1/4 cup Kewpie mayo
• 2 tsp gochujang (put less for mild)
• 1/4 tsp garlic powder
• 1/4 tsp gochugaru (optional – for heat)
• Pinch of sea salt

Instructions

Bulgogi:

1. Blend together all the ingredients for the marinade except for the beef.
2. Pour the marinade over the sliced beef and mix well. Marinate for at least 30 minutes in the fridge, or overnight for more flavour.
3. Remove the beef from the refrigerator for about 30 mins before cooking.

Guacamole:

Mix all the ingredients together in a bowl and set aside.

Gochujang Mayo:

Mix all the ingredients together in a small bowl and set aside.

Assembling:

1. Preheat the oven to 375°F.
2. Heat the vegetable oil in a large skillet over medium high heat. Cook the beef until browned and cooked through, about 3-5 minutes. Remove and set aside.
3. Using the same skillet, stir fry the kimchi with sesame oil and sugar for about 3-5 minutes. Set aside.
4. Place tortilla chips in an even layer on a lined baking tray with nonstick cooking spray. Top with the cheeses and bulgogi. Bake in the oven for 5-7 minutes, until the cheese has melted.
5. Remove from the oven, and top with the kimchi, gochujang mayo, guacamole, toasted sesame seeds, green onion and cilantro. Enjoy immediately!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!