Bulgogi & Kimchi Nachos

Do you love Korean flavors and Mexican food? This dish is such an easy way to fuse the two cuisines together for a perfectly balanced and delicious way to enjoy nachos. Get the best of both worlds in one bite! 


Serves 2 


1/2 pound ground beef

1 tablespoon soy sauce

2 teaspoon toasted sesame oil

2 teaspoon sugar

1 teaspoon minced garlic

1 tablespoon butter

1/4 cup chopped kimchi (use a scissor for an easier chop in a small bowl)

1 bag of tortilla chips

1/4 cup mixed Mexican blend shredded cheese

1/2 avocado chopped

2 scallions finely chopped


Step 1

Bulgogi marinade. In a bowl add ground beef. Combine 1 tablespoon of soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and  minced garlic. Mix well and let it rest.


Step 2

In a small bowl, combine chopped kimchi (no juice) with 1 teaspoon of sugar, 1 teaspoon of sesame oil. Mixed well.  In a small frying pan in medium heat, add the butter and let it melt. Add seasoned kimchi and mix. Stir frequently until kimchi is caramelized. Set aside once done.


Step 3

Clean off the small frying pan and reset on stove in medium heat. Cook the bulgolgi marinated meat in the pan until browned and cooked fully. Set aside.


Step 4

Preheat oven 400 degrees. Set a sheet pan large enough to scatter at least 3 - 4 cups of chips. Spread a single layer on pan.  Layer on cooked beef, caramelized kimchi, and cheese on top. Cook for 5 minutes until cheese is melted in the 400 degree oven. Remove from heat, garnish with chopped scallions and chopped avocados.

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