Gochujang Beef Nachos (Printable)

Bold Korean-style nachos with gochujang beef, melted cheeses, and fresh vegetable medley.

# What You'll Need:

→ Gochujang Beef

01 - 10 oz flank steak or sirloin, thinly sliced
02 - 2 tablespoons gochujang (Korean chili paste)
03 - 1 tablespoon soy sauce
04 - 1 tablespoon brown sugar
05 - 2 teaspoons sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon rice vinegar
09 - 1/4 teaspoon black pepper

→ Nachos

10 - 7 oz tortilla chips (about one large bag)
11 - 3.5 oz shredded mozzarella cheese
12 - 3.5 oz shredded Korean cheese (mozzarella-cheddar blend 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 tablespoon toasted sesame seeds

→ Garnish

19 - 2 tablespoons chopped kimchi
20 - 2 tablespoons fresh cilantro or shiso leaves, chopped
21 - 1 tablespoon 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 beef slices and marinate for at least 20 minutes.
02 - Set oven to 400°F (200°C) to prepare for baking.
03 - Heat a skillet over medium-high heat and sear the marinated beef in batches for 2 to 3 minutes until browned and cooked through. Remove from heat and set aside.
04 - Line a baking tray with parchment paper. Spread the tortilla chips evenly, then sprinkle half the cheeses over the chips. Layer the cooked beef on top, followed by the remaining cheese.
05 - Place the tray in the oven and bake for 6 to 8 minutes until the cheese is melted, bubbling, and golden.
06 - Remove nachos from oven and scatter the red onion, carrot, cucumber, scallions, sliced red chili, and toasted sesame seeds evenly over the top.
07 - Garnish with chopped kimchi and fresh herbs. Drizzle with sriracha or gochujang mayo, if desired, and serve with lime wedges.

# Expert Suggestions:

01 -
  • The beef has that addictive gochujang heat that builds as you eat, balanced by cool crisp vegetables.
  • Everything comes together in under 45 minutes, which means you can pull this off for unexpected guests without stress.
  • It's the kind of dish where people keep reaching for more, then suddenly the platter is gone.
02 -
  • Don't slice your beef too thick or it won't cook through in the quick sear time—thin slices (about the thickness of two stacked coins) are key.
  • Add your fresh vegetables after baking, not before, or they'll wilt and lose their crunch entirely.
  • If your nachos start getting soggy, it means the cheese moisture is sitting too long on the chips; serve immediately after adding the toppings.
03 -
  • Make the gochujang marinade while the beef comes to room temperature; the cold beef will take longer to marinate and sear evenly if it's straight from the fridge.
  • If the nachos start looking dry as you're building them, brush the chips lightly with a touch of sesame oil before layering—it sounds weird but it prevents them from feeling stale once they're baked.
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