Description
A bold fusion dish that brings together the rich flavors of Korean beef and the tangy spice of kimchi, layered over crispy tortilla chips and melted cheese. Perfect for parties, game nights, or whenever you’re craving a unique twist on classic nachos.
Ingredients
Scale
- 200g ground beef
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 200g tortilla chips
- 150g shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup kimchi, chopped
- 2 tablespoons sliced green onions
- 1 tablespoon toasted sesame seeds
- Optional toppings: sour cream, sriracha mayo, fresh cilantro, jalapeños
Instructions
- Preheat oven to 200°C (400°F).
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger. Stir and simmer for 5–7 minutes until well coated and flavorful. Set aside.
- Spread tortilla chips on a large baking tray or ovenproof dish.
- Top chips with cooked Korean beef, then sprinkle evenly with shredded cheese and chopped kimchi.
- Bake in preheated oven for 8–10 minutes or until cheese is melted and bubbly.
- Remove from oven and garnish with green onions, sesame seeds, and optional toppings as desired.
- Serve immediately while hot and crispy.
Notes
- Use plant-based ground meat for a vegetarian version and vegan cheese if needed.
- Adjust gochujang amount based on spice preference.
- For extra crunch, add thinly sliced radishes or shredded cabbage on top after baking.
- Kimchi can be sautéed briefly before adding for a milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: korean beef nachos, kimchi nachos, fusion nachos, spicy beef appetizer, gochujang recipes