Asian Food

Korean Bulgogi and Kimchi Nachos

Korean themed nachos with tasty bulgogi (Korean roast beef), kimchi, much-melted cheese, cream, and green onions The sweet and salty bulgogi together with the melted cheese ensures that the spicy kimchi reaches your mouth perfectly and creates a tasty melody of pure happiness.
One of my favorite snacks of the day is nachos and now I believed in mixing them with one of my favorite cuisines, Korean cuisine, so I present you with these Korean themed nachos with bulgogi, kimchi, and plenty of melted cheese! Bulgogi is Korean barbecue meat marinated in an exceedingly tasty sweet and salty sauce that’s divine in itself, but it gets even better in these nachos. Kimchi could be a fermented cabbage that’s on the sour side and might be spicy, but combined with the sweet bulgogi and melted cheese it’s wonderfully smooth and really brings these nachos together! From there you’ll top the nachos with anything you wish and that I prefer to accompany cream (well, I actually use Greek yogurt rather than sour cream), green onions, and sesame seeds. If you wish things hot you cannot fail with a hot gochujang sauce or sriracha. after all, everything is healthier if you add a dish with daily fixings, so make a meal out of those bulgogi and kimchi nachos by adding some!

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!


  • 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
  • 1 pound beef (your favorite cut), sliced thinly and cut into bite-sized pieces
  • 1 tablespoon butter
  • 1/2 cup kimchi, coarsely chopped
  • 1 (14 ounces) 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
  1. Puree everything in a food processor or a blender.
  2. Marinate the beef in the marinade for 30 minutes to overnight.
  3. Saute or grill the beef over medium-high heat until cooked, about 10 minutes.
  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 green onions, sour cream, and sesame seeds, and enjoy!

Option: Use your favorite 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 a fried egg!

Nutrition Facts: Calories 459, Fat 17.1g (Saturated 8.2g, Trans 0g), Cholesterol 98mg, Sodium 658mg, Carbs 37.6g (Fiber 4.8g, Sugars 4.2g), Protein 37.8g

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