If you’ve ever dreamed of fusing your favorite Korean flavors with the ultimate party snack, these Korean Nachos with Short Rib and Sweet Chili Glaze are here to blow your mind. This isn’t just any nachos recipe—this is a bold, spicy, and savory explosion that brings together tender Korean BBQ-style short rib, crispy wonton chips, a sticky-sweet chili glaze, and all the funky, tangy, and crunchy toppings your heart desires. Think of it as the love child of bulgogi nachos, Korean beef tacos, and your favorite Korean street food recipes, all piled high into one unforgettable dish. Whether you’re hosting a game night, craving a unique easy dinner recipe, or just want to snack like a Seoul local, this dish brings the heat, the flavor, and the comfort.
Korean Nachos with Short Rib and Sweet Chili Glaze
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course
Cuisine Korean, Mexican
Servings 4 generous portions
Large Mixing Bowl (for marinating the beef)
Frying pan or cast-iron skillet
Medium saucepan (for sweet chili glaze)
Deep frying pan or Dutch oven (for frying wonton chips)
Slotted spoon or spider strainer
Baking sheet or oven-safe platter
Parchment paper (optional)
For the Korean Short Ribs
- 1.5 lbs boneless beef short ribs sliced thin across the grain
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 tbsp rice vinegar
- 1 tbsp gochujang Korean chili paste
- 1/2 tsp ground black pepper
- 1 green onion thinly sliced (white and green parts separated)
For the Sweet Chili Glaze
- 1/3 cup Korean sweet chili sauce or Thai sweet chili if preferred
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp gochujang
For the Wonton Chips (Asian Nacho Base)
- 30 wonton wrappers cut diagonally into triangles
- Neutral oil canola, vegetable for frying
- Kosher salt to taste
Toppings and Garnishes
- 1 cup shredded mozzarella or a mozzarella/cheddar blend
- 1/2 cup kimchi chopped
- 1/4 cup pickled red onions
- 1 jalapeño thinly sliced
- 2 tbsp chopped cilantro
- 1 tbsp sesame seeds
- 1/4 cup Korean-style mayo Kewpie mayo + a dash of sriracha and lime juice
Marinate the Short Rib
In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, black pepper, and the white parts of the green onion. Add in the thinly sliced short rib and toss to coat well. Let marinate for at least 20 minutes (or overnight in the fridge for maximum flavor).
Fry the Wonton Chips
Heat about 2 inches of oil in a deep pan over medium-high heat. Once hot (350°F), fry wonton triangles in batches for about 30–45 seconds, flipping once, until golden and bubbly. Remove with a slotted spoon and drain on paper towels. Season immediately with kosher salt. These are your asian nachos wontons base—crispy, light, and perfect for holding toppings.
Cook the Short Ribs
Heat a skillet over medium-high heat. Add a splash of oil and sear the marinated short ribs until browned and cooked through, about 5–7 minutes. Don’t overcrowd the pan—work in batches if necessary. Set aside.
Make the Sweet Chili Glaze
In a small saucepan, combine the Korean sweet chili sauce, honey, soy sauce, and gochujang. Bring to a simmer over medium heat and let it bubble gently for 3–5 minutes, until slightly thickened. This glaze is sticky, spicy-sweet, and perfect for drizzling over your nachos.
Assemble the Nachos
Preheat your broiler. Spread the fried wonton chips in a single layer on a baking sheet lined with parchment. Scatter cooked short rib evenly over the chips, followed by shredded mozzarella. Broil for 1–2 minutes until the cheese is melted and bubbly.
Add Toppings
Remove from the oven and drizzle generously with sweet chili glaze and Korean mayo. Top with chopped kimchi, pickled onions, sliced jalapeños, green parts of the scallion, cilantro, and a sprinkle of sesame seeds.
Pairings
These Korean nachos pair incredibly well with cold drinks and bold side dishes:
- Beverages: Icy-cold Korean beer (like Hite or Cass), makgeolli (Korean rice wine), or even a crisp lager or dry cider. If you're alcohol-free, a chilled barley tea or a citrusy sparkling water is great.
- Sides: Serve alongside korean tteokbokki for a fiery contrast, or with a simple cucumber kimchi salad to add freshness.
- Appetizer Flow: If you're planning a spread, start with Korean appetizers like mandu (dumplings) or Korean hotdogs for street food-style variety. These nachos shine as a bold centerpiece or a hearty side dish in a Korean-inspired feast.
FAQs
1. Can I use another cut of beef besides short rib?
Absolutely. While short rib brings rich, beefy flavor and tenderness, you can also use ribeye, sirloin, or even skirt steak. For a more budget-friendly take, ground beef seasoned with bulgogi-style marinade makes a great nachos recipe beef alternative.
2. Can I make this vegetarian or vegan?
Yes! Replace the short rib with sautéed mushrooms (like king oyster or shiitake) or crispy tofu. There are many korean snacks recipes and healthy snacks that revolve around vegetables—this nacho base works beautifully with plant-based toppings.
3. What kind of cheese should I use?
Mozzarella melts beautifully and has a mild flavor that doesn’t overpower the Korean elements. A blend with cheddar adds sharpness. If you’re going more traditional, try a sprinkle of crumbled queso fresco for a cross-cultural twist.
4. Can I prep any components ahead of time?
Definitely. You can marinate the beef a day in advance, fry the wonton chips a few hours early (store in an airtight container), and even mix your sweet chili glaze ahead of time. Just reheat before assembling. That’s why this dish lands firmly in the easy dinner recipes zone.
5. How do I make this more like a classic Korean BBQ dish?
Lean into korean food recipes south korea and use traditional bulgogi marinade with thinly sliced ribeye. You could even grill the meat over charcoal for that smoky flavor. Add ssamjang drizzle or serve with lettuce cups on the side for a more interactive experience.
