Korean BBQ Nachos (Printable)

Crispy chips layered with spicy gochujang beef, melting cheeses, and fresh veggies for a flavorful snack.

# What You'll 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 (mozzarella-cheddar blend 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 chopped kimchi
20 - 2 tbsp fresh cilantro or shiso leaves, chopped
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)

# How-To Steps:

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 - Preheat oven to 400°F.
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. Arrange tortilla chips evenly, then sprinkle half the cheeses over them. Spread cooked beef on top, then cover with remaining cheese.
05 - Bake in the preheated oven for 6 to 8 minutes until the cheese is melted and golden.
06 - Remove from oven and top with red onion, carrot, cucumber, scallions, red chili, and toasted sesame seeds.
07 - Finish with chopped kimchi and herbs. Drizzle with sriracha or gochujang mayo if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • It's the kind of dish that works for casual nights with friends or when you need an impressive appetizer that doesn't feel fussy.
  • The warm spiced beef against crispy chips and cool fresh vegetables is pure textural happiness.
  • You get bold Korean BBQ flavors without spending hours at a restaurant or mastering complicated techniques.
02 -
  • Don't skip the marinating step—those 20 minutes aren't just for flavor; the acidity and salt in the marinade actually break down the muscle fibers, making the beef tender and ensuring it absorbs every ounce of seasoning.
  • Add your fresh vegetables and kimchi only after the nachos come out of the oven; putting them on beforehand will make them wilt and lose their brightness.
  • If your tortilla chips start getting soggy, it means the cheese baked too long or you're not eating them fast enough—serve immediately and let guests assemble their own bites if you're making this ahead.
03 -
  • Partially freeze your beef for 15 minutes before slicing—it makes the knife work easier and the slices come out more uniform, which means even cooking.
  • Toast your sesame seeds in a dry skillet for 2–3 minutes right before serving to wake up their nutty flavor and add a subtle crunch that changes everything.
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