Korean Beef Nachos with Kimchi
Equipment
- 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).
Ingredients
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
Instructions
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.