Korean Bulgogi and Kimchi Nachos (2024)

Korean themed nachos with tasty beef bulgogi (Korean BBQ beef), kimchi, plenty of melted cheese, sour cream and green onions. The sweet and salty bulgogi along with the melted cheese mellows out the spicy kimchi perfectly creating a tasty melody of pure bliss in your mouth!

One of my favourite game day snacks is nachos and this time I though that I would combine them with one of my favourite cuisines, Korean cuisine, and so I present to you these Korean themed nachos with bulgogi, kimchi and plenty of melted cheese! Bulgogi is Korean BBQ beef that is marinated in a tasty sweet and salty sauce that is absolutely divine all by itself but it gets even better in these nachos. Kimchi is fermented cabbage that is on the sour side and can be spicy but when combined with the sweet bulgogi and the melted cheese it mellows out and really brings these nachos together! From there you can top the nachos with what you want and I like to go with sour cream (well I actually use Greek yogurt instead of sour cream), green onions and sesame seeds. If you like things hot, you can’t go wrong with a spicy gochujang sauce or some sriracha! Of course everything is better when topped with a fried egg with a runny yolk so turn these bulgogi and kimchi nachos into a meal by adding some!

The Korean themed nachos being assembled.

Of course everything is better with a fried egg!

Especially one with a runny yolk!

Korean Bulgogi and Kimchi Nachos

Prep Time: 15 minutes Marinate Time: 40 minutes Cook Time: 15 minutes Total Time: 1 hour 10 minutes Servings: 6

Korean themed nachos with tasty beef bulgogi (Korean BBQ beef), kimchi, plenty of melted cheese, sour cream and green onions. The sweet and salty bulgogi along with the melted cheese mellows out the spicy kimchi perfectly creating a tasty melody of pure bliss in your mouth!

ingredients

For the marinade:

• 4 cloves garlic, grated
• 1 inch ginger, grated
• 1 small onion, coarsely chopped
• 1 Asian pear, peeled, cored and coarsely chopped
• 2 green onions, sliced
• 1/2 cup soy sauce (tamari for gluten-free)
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1/4 teaspoon pepper

For the bulgogi:

• 1 pound beef (your favourite cut), sliced thinly and cut into bite sized pieces

For the nachos:

• 1 tablespoon butter
• 1/2 cup kimchi, coarsely chopped
• 1 (14 ounce) bag tortilla chips
• 1 small onion, diced
• 1 cup Monterrey jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 2 green onions, sliced
• 2 tablespoons sour cream (or greek yogurt or mayonnaise)
• 1 tablespoon toasted sesame seeds

directions

For the marinade:

1. Puree everything in a food processor or a blender.

For the bulgogi:

2. Marinate the beef in the marinade for 30 minutes to over night.
3. Saute or grill the beef over medium-high heat until cooked, about 10 minutes.

For the nachos:

4. Melt the butter in a pan over medium heat, add the kimchi and saute until most, but not all, of the excess moisture is gone, about 5 minutes. (This step is optional but if your kimchi has a lot of juices you don’t want soggy nachos.)
5. Spread the tortilla chips in a single layer across a large baking pan, top with the bulgogi, kimchi, onions and cheese and bake in a preheated 350F/180C oven until the cheese has melted, about 5-10 minutes. Note: If your baking dish is not large enough layer the tortilla chips and other ingredients.
6. Top the nachos with the green onions, sour cream and sesame seeds and enjoy!

Option: Use your favourite brand of store bought bulgogi marinade to save time.
Option: Instead of using an asian pear you can use another kind of pear, an apple or even a kiwi or pineapple.
Option: Replace the beef with chicken, pork or seafood.
Option: Use more or less kimchi to your taste. I like to make my own kimchi but it’s available in many grocery stores and it comes anywhere from mild to hot.
Option: Top with gochujang sauce for even more heat.
Option: Top with fried egg!