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.
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