Korean beef nachos are a new twist on traditional nachos. Delicious Korean beef topped with Mexican blend cheese and served with sriracha mayo is an unbeatable combination!
Table Of Contents:
Korean beef nachos with kimchi
These Korean nachos are inspired by a plate delicious kimchi nachos we devoured the other day at a restaurant. This is good stuff, my friends. Really good stuff!
Since moving to the U.S., Asian and Asian-inspired recipes have become some of my favorites. The combination of flavors are perfect for my tastes: full of delicious sauces and spices, just how I like my food to be. I have a growing number of Asian inspired recipes here on the blog, too:
- 30-minute Honey Sesame Chicken
- Thai Chicken Skewers with Spicy Peanut Sauce
- Honey Sriracha Meatballs
- Orange Chicken Salad
- Kabab Tabei – Persian Pan Kebab
- Korean Beef and Rice
- Korean Beef Bowl Recipe
I borrowed from my recipe for quick Korean beef for the beef topping of these nachos. Quick Korean beef was one of the first recipes on this blog that went viral on social media and rose quickly in search engine results. I guess it's popular because it's really quick (only 20 minutes!) and doesn't require any exotic ingredients.
Notes and tips
- Line your baking sheet with aluminum foil, this will make cleaning so much easier.
- Don't pour the Korean beef sauce directly on the tortilla chips - otherwise they'll get soggy.
- Use as much kimchi as you like, but make sure you chop it before topping the nachos.
- For sriracha mayo, start with 1 teaspoon sriracha and then add more if needed.
I made these Korean beef nachos for a potluck, too, and everyone loved it. I bet your family will love it too!
More Recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Step-by-Step Recipe
Korean Beef Nachos
Ingredients
- 12 oz tortilla chips
- 1 cup Quick Korean Beef
- ¾ cup Kimchi Chopped
- 2 cups Shredded Mexican Blend Cheese
- ½ cup Green Onions Chopped
- ⅓ cup Mayonnaise
- 1 teaspoon Sriracha More if you like it spicier
Instructions
- Preheat the oven to 350F. Like a baking sheet with aluminum foil.
- Spread tortilla chips in a layer on the baking sheet, it's ok if they overlap.
- Spread Korean beef on tortilla chips, make sure you don't pour the sauce on the tortilla chips.
- Top with chopped kimchi and cheese.
- Bake in the oven for 10-15 minutes until the cheese is melted.
- Mix Mayonnaise and sriracha in a small bowl.
- Top with chopped green onion and sriracha mayo.
- Serve immediately.
Notes
- Line your baking sheet with aluminum foil, this will make cleaning so much easier.
- Don't pour the Korean beef sauce while topping the tortilla chips to prevent them from getting soggy.
- Use as much kimchi as you like, but make sure you chop them before topping the nachos.
- For sriracha mayo, start with 1 teaspoon sriracha and then add more if needed.
Gina
Delicious and unexpected way to do nachos! Love the flavor of Korean beef so this is a must make!
Allison
Absolutely AMAZING! That sriracha mayo takes these over the top.
Karly
Okay, droooooool city, population me. I am in love with these- but who wouldn't be!
unicornsinthekitchen@gmail.com
It's just really good, I swear half of the sriracha mayo didn't make it to the table! 😀
Isadora Guidoni
Hi there! I came here to say that this recipe looks super delicious. I love the combination of ingredients. I'm gonna try it this weekend, I bet I'll love it =)
unicornsinthekitchen@gmail.com
Hi Isadora! It's such a delicious combo, people at the potluck loved it! I hope you do too!