Crispy chips topped with marinated beef, cheeses, and fresh vegetables for a vibrant Korean fusion treat.
# What You'll Need:
→ Gochujang Beef
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp gochujang (Korean chili paste)
03 - 1 tbsp soy sauce
04 - 1 tbsp brown sugar
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp rice vinegar
09 - 1/4 tsp black pepper
→ Nachos
10 - 7 oz tortilla chips (about 1 large bag)
11 - 3.5 oz shredded mozzarella cheese
12 - 3.5 oz shredded Korean cheese blend (mozzarella-cheddar or pizza cheese)
13 - 1 small red onion, thinly sliced
14 - 1 small carrot, julienned
15 - 1/2 cucumber, seeded and thinly sliced
16 - 2 scallions, finely sliced
17 - 1 red chili, thinly sliced (optional)
18 - 1 tbsp toasted sesame seeds
→ Garnish
19 - 2 tbsp chopped kimchi
20 - 2 tbsp fresh cilantro or shiso leaves, chopped
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)
# How To Make It:
01 - Combine gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper in a bowl. Add sliced beef and marinate for a minimum of 20 minutes.
02 - Set the oven to 400°F (200°C) to warm up.
03 - Heat a large skillet over medium-high heat and sear the marinated beef in batches for 2 to 3 minutes until browned and fully cooked. Remove from heat and set aside.
04 - Line a baking tray with parchment paper. Spread the tortilla chips evenly across the tray. Sprinkle half of the shredded cheeses over the chips, layer with the cooked beef, then top with the remaining cheese.
05 - Bake in the preheated oven for 6 to 8 minutes until the cheese has melted and turned golden and bubbly.
06 - Remove the baking tray from the oven. Evenly scatter red onion, carrot, cucumber, scallions, red chili slices, and toasted sesame seeds over the melted cheese.
07 - Top with chopped kimchi and fresh herbs. Drizzle with sriracha or gochujang mayo if preferred. Serve accompanied by lime wedges.
