Description
These Korean Nachos combine the spicy, tangy flavors of Korean cuisine with the comforting crunch of nachos a bold fusion snack perfect for parties or casual cravings.
Ingredients
Scale
- 1 bag of tortilla chips (about 12 ounces)
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked and crumbled beef bulgogi
- 1/2 cup kimchi, chopped
- 2 tablespoons gochujang (Korean chili paste)
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- Optional: 1/4 cup pickled jalapeños
- Optional: 1/4 cup chopped cilantro
- Optional: 1/4 cup diced avocado
- Optional: 1/4 cup shredded carrots
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the beef bulgogi according to your favorite recipe or use pre-cooked bulgogi.
- Chop the kimchi into small, bite-sized pieces.
- Mix the gochujang with a splash of water to create a drizzle consistency.
- Spread the tortilla chips evenly on a large baking sheet.
- Sprinkle the shredded mozzarella cheese over the chips.
- Evenly distribute the crumbled beef bulgogi and chopped kimchi over the cheese-covered chips.
- Drizzle the gochujang sauce over the nachos, adding more if you prefer extra spice.
- Bake in the preheated oven for about 10–12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a minute.
- Dollop sour cream over the nachos, then sprinkle with green onions and sesame seeds.
Notes
For best results, use sturdy chips and preheat the oven thoroughly. Avoid overloading with wet toppings to prevent sogginess. Drain kimchi well before using.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
Keywords: korean nachos, gochujang, kimchi, bulgogi, fusion snack