Korean BBQ Nachos (Printable)

Crispy chips topped with spicy beef, melted cheeses, and fresh vegetables for a bold Korean BBQ flavor.

# What you 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 (mozzarella-cheddar or pizza cheese)
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 kimchi, chopped
20 - 2 tbsp fresh cilantro or shiso leaves, chopped
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)

# How to make it:

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 oven to 400°F (200°C).
03 - Heat a large skillet over medium-high heat. Sear marinated beef in batches for 2 to 3 minutes until browned and cooked through. Remove and set aside.
04 - Line a baking tray with parchment paper. Spread tortilla chips evenly, top with half of the shredded cheeses, then the cooked beef, and finish with the remaining cheese.
05 - Bake for 6 to 8 minutes until the cheese is melted, bubbling, and golden.
06 - Remove from oven. Scatter red onion, carrot, cucumber, scallions, red chili slices, and toasted sesame seeds over the nachos.
07 - Top with chopped kimchi and fresh herbs. Drizzle sriracha or gochujang mayo if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • It's the kind of crowd-pleasing appetizer that feels impressive but comes together faster than you'd think.
  • Every bite has a different texture—crispy, chewy, crunchy—with that addictive umami heat that keeps people reaching for more.
  • You get to use gochujang in a way that feels playful and modern, not precious or overthought.
02 -
  • Don't skip the marinating time—I learned the hard way that rushing the beef means missing out on the deep, complex flavors that make this dish special.
  • Spread your chips in a single layer and don't pile them too high, or the bottom chips stay stubbornly hard while the top ones turn to mush.
  • Add your fresh vegetables right after the nachos come out of the oven while the cheese is still warm but not so hot it wilts everything into submission.
03 -
  • Toast your sesame seeds in a dry skillet for about 30 seconds before sprinkling them on—it wakes them up and makes them taste nuttier and more intentional.
  • Make your own gochujang mayo by stirring a tablespoon of gochujang into a quarter-cup of mayo with a squeeze of lime; it's easier than you'd think and tastes restaurant-quality.
  • Serve immediately after garnishing—every minute that passes is a minute your chips get softer, so timing the whole thing to come out of the oven right when your guests sit down is the move.
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