If you think nachos are just for game day or casual snacking, think again. These Korean beef nachos with kimchi take everything you love about loaded nachos and kick it up a notch with sweet, spicy, umami-packed Korean flavors. This isn’t just a snack—it’s a full-blown nachos for dinner situation. Whether you're a fan of sheet pan nachos ground beef style or you're just on the hunt for a unique twist on your go-to nacho recipe, this one brings it all together: savory meat, melty cheese, tangy kimchi, and a drizzle of spicy mayo that ties everything up in a spicy-sweet bow.
Korean Beef Nachos with Kimchi
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine American, Mexican
Sheet pan Essential for baking your oven nachos recipes evenly. A rimmed sheet pan keeps all the toppings from sliding off.
Skillet To brown the beef and mix in the Korean-style sauce.
Mixing bowl For combining the spicy mayo drizzle.
Cheese Grater If you’re shredding cheese fresh (which I highly recommend for the best nacho recipe texture and melt).
For the Korean Beef
- 1 lb ground beef or swap with shredded beef for a more tender, steak-like texture
- 2 tablespoons soy sauce
- 1 tablespoon gochujang Korean red pepper paste
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
For the Nachos
- 1 bag tortilla chips thick cut holds up better
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¾ cup kimchi chopped and squeezed to reduce moisture
- ½ red onion thinly sliced
- 1 jalapeño sliced (optional)
- 2 scallions chopped
- Sesame seeds for garnish
Spicy Mayo Drizzle
- 3 tablespoons mayo
- 1 tablespoon sriracha
- ½ teaspoon rice vinegar
Cook the Korean beef
In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat. Add soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger. Cook for another 3–4 minutes until everything is well coated and slightly sticky.
Assemble the nachos
On a sheet pan, spread a layer of tortilla chips. Top with half the cheese, then spoon over half the Korean beef, kimchi, onions, and jalapeños. Add another layer of chips and repeat toppings. Sprinkle the remaining cheese on top.
Bake
Pop the sheet pan into a preheated oven at 400°F and bake for 8–10 minutes until the cheese is melty and everything is heated through.
Add finishing touches
Once out of the oven, drizzle with spicy mayo, then sprinkle on scallions and sesame seeds for a fresh, vibrant finish.
Pairings in Detail
To balance the boldness of these Korean-inspired loaded nachos, try pairing with a light and crisp beer like a pilsner or a chilled glass of dry Riesling. If you're skipping alcohol, a sparkling ginger lemonade or iced barley tea brings out the sweet and spicy flavors without overpowering them. For dessert, keep it simple with mochi or a citrusy sorbet to cleanse the palate.
FAQs
1. What type of beef works best?
Ground beef is ideal for quick and easy nachos recipe beef options, but if you’re leaning toward a more indulgent bite, try using shredded beef or thinly sliced ribeye (like in a steak nachos recipe). You can even repurpose leftover roast for your own version of beef nachos supreme.
2. Can I make this vegetarian?
Absolutely. Substitute the beef with a plant-based ground meat or sautéed mushrooms for a still-satisfying nachos supreme recipe.
3. Is kimchi too strong for nachos
Not at all. When used in moderation, it adds a fantastic tangy crunch that cuts through the richness of the cheese and beef. Just be sure to squeeze out excess liquid to avoid soggy chips.
4. What’s the best chip for loaded nachos?
Thick-cut tortilla chips or restaurant-style chips hold up best under all those toppings. Thin chips tend to break under the pressure of a serious easy nachos recipe like this.
