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Fully Loaded Korean Nachos with bulgogi, kim-chi guacamole, and gochuang sour cream! #gameday #korean #nachos

Loaded Korean Nachos

Fully Loaded Korean Nachos with Bulgogi, Kim-Chi Guacamole, and Gochujang Sour Cream.
Course Nacho
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4
Author Samantha

Ingredients

  • Bulgogi:
  • 1 lbs ribeye steak very thinly sliced (see note on this in above)
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp minced ginger fresh
  • 1/2 cup soy sauce
  • 2 tbsp sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp vegetable oil
  • Nachos:
  • 1 bag tortilla chips
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup finely chopped cilantro
  • 1/2 red bell pepper chopped
  • 1/4 of a small red cabbage finely sliced
  • Kim-chi Guacamole:
  • 2 avocados
  • 1/2 cup kim-chi
  • juice from 1 lime
  • Gochujang Sour Cream:
  • 1 cup sour cream
  • 1-3 tbsp gochujang depends on how much spiciness you can handle

Instructions

  1. To make the bulgogi, place steak slices, onion, garlic, ginger, soy sauce, and sesame oil in a plastic bag and toss to coat steak. Marinate for at least 4 hours, preferably overnight.
  2. Remove from fridge and pat solids (meat and onion) dry, tossing liquid. Add vegetable oil to a large skillet or wok and heat to medium-high. Add meat and onion and cook for 5-7 minutes until cooked through. Set aside.
  3. Preheat oven to 375° F.
  4. Layer tortilla chips, cheese, and bulgogi having some of each ingredient featured in each layyer. Top with cilantro, red pepper, and cabbage. Place in oven for 10-15 minutes until cheese is bubbly and browning in sections.
  5. To make guacamole, place avocado in a medium bowl and mush with a fork until soft. Add kim-chi and lime juice, mix until well blended.
  6. To make gochujang sour cream, mix gochujang and sour cream together.