Korean Beef Nachos
These will be the BEST NACHOS of your life! Topped with everyone’s favorite Korean beef, caramelized kimchi + a Sriracha mayo drizzle!
This is why September is one of my favorite months.
Nope, it’s not because it’s the start of the Fall season, the cooler weather, or the pumpkin spice lattes at Starbucks.
No, it’s because, hello, it’s GAME DAY season! Which means we have every excuse to have nachos all day everyday. I mean, there’s college football Saturdays, NFL football Sundays, and some other games on Monday and Thursday nights. It’s basically on all the time.
Hence. We need nachos all the time.
And what better way to have nachos than when it’s smothered in melted cheese, everyone’s favorite Korean beef, caramelized kimchi, and a Sriracha mayo drizzle.
Nope, there’s no better way.
Korean Beef Nachos
Ingredients
- 1 teaspoon vegetable oil
- 1 cup kimchi, chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha, or more, to taste
- 12 ounces tortilla chips
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro leaves
- ¼ teaspoon sesame seeds
For the Korean beef
- 2 tablespoons light brown sugar, packed
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- ¼ teaspoon crushed red-pepper flakes, or more to taste
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
Instructions
- To make the Korean beef, whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes in a small bowl.
- Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside and keep warm.
- Heat vegetable oil in the skillet. Stir in kimchi, sesame oil and sugar until heated through and caramelized, about 3-5 minutes; set aside and keep warm.
- In a small bowl, whisk together mayonnaise and Sriracha; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Serve immediately, topped with kimchi mixture, drizzled with Sriracha mayonnaise, and garnished with cilantro and sesame seeds, if desired.
Did you make this recipe?
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This recipe is AMAZING. We have made it several times; it is so good and so easy to make. We have also switched out the ground beef for steak and marinated it prior. Then cut it up and assorted on top in lieu of the ground beef. So dang good too!!
Wow wow wow!! Big hit tonight. Sweet, salty and spicy, thank you for the fabulous recipe ❤️
Had no kimchi, so just used cabbage and they were absolutely delicious! We will be having these again.
I made these for the first time and served them during Super Bowl 57, and they were a hit! I doubled the recipe for two trays and they were simple to make, although the prep time for me was longer than the stated 15 minutes. They were fun and delicious to eat.
Best nachos ever! I can’t wait to serve them to a group. They are the bomb!
I’ve never purchased or have seen kimchi. Is this something that comes in a jar?
What a delicious spin on nachos!!! So flavourful and light tasting. Definitely recommend!!
These are delicious! Made them vegan by substituting with impossible beef and vegan cheese. Everyone was really impressed and loved this recipe!
I bet these nachos would be delicious with black beans. I am going to try with two cans, rinsed and drained.
Made these Korean Beef Nachos today. We will never serve ordinary tex-mex nachos in our house again. These were fantastic! Greetings from Sweden
I’m planning to make this tomorrow night! I see chopped red onions in your pic, but don’t see it in the ingredients. How much of that should we put in and when?
Ummm loved!!! My husband said the meat tasted like he was at a restaurant. A fusion of nachos and Korean flavors. What more can you ask for?!? Thank you for the delicious recipe!!! 🙂
My husband and I have made korean beef for years. I had some leftover and was looking for ways to use it up. This was AMAZING!!
These are the best damn nachos I’ve ever made. I’m using the leftovers to make tacos tomorrow. THANK YOU!
I’ve made this a couple times and it’s a big hit with my family and friends *Korean chef finger kiss*! I add one tablespoon of gochujang paste to the beef, and I sprinkle the nachos with very finely diced onions before I pop these bad boys in the oven. One of my friends even made lettuce wraps with the beef and kim chi! Keep up the delicious work.
This looks great and I am wanting to try Kimchi more for the health aspects. Therefore does cooking the kimchi negate any or all of the nutritional aspects?
That’s a great question – I don’t think so but I’m not entirely sure.
Heating any fermented food kills the probiotics, aka beneficial bacteria. Just have a tablespoon of fresh kimchi on the side for the health aspects.
I made these and my husband raved! He’s not super adventurous about food, so a winner.
This was so good with the tangy sweet flavor and kick of siraccha—yum!
Hub asked me to make for a crowd, but not sure I can get these made and still keep warm enough because he will be taking them to an event.
Any suggestions? Travel time is 30 minutes.
I’m so glad you and your husband enjoyed this! As for making this ahead of time, that may be a little tough as this is truly best when served immediately.
It’s been awhile, but I’m making these delicious nachos again today. Can hardly wait!
I neglected to mention my son, arguably world’s pickiest eater, also loved this treat.
Your recipes never disappoint. Thank you!! Keep ‘em comin’.
(I opted for chili and cornbread for the event. It worked out great. )
We love it, Stephanie! Thanks for sharing and checking back in with us. 🙂
Sounds interesting indeed! The clicks are beautiful. Kimchi is a little hard to find here, but I would love to find out how delicious this combination taste.
This is delicious! I will prepare this evening for my partner. Thank you very much
Do you have a recommended store bought kimchi?
I personally prefer a Korean brand from the local Korean supermarket but I have used a random brand I found at Whole Foods and it worked just fine. 🙂
Where do I find kimchi? What else, if anything can be a substitute
Most grocery stores should carry them.
What is that garnish, the herb? It’s not listed in the ingredients list.
Cilantro.