Gochujang Beef Nachos Delight

# 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 (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 tbsp toasted sesame seeds

→ Garnish

19 - 2 tbsp kimchi, chopped

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 at least 20 minutes.

02 - Set oven to 400°F (200°C) to prepare for baking the nachos.

03 - Heat a large skillet over medium-high heat. Sear marinated beef in batches for 2 to 3 minutes until browned and cooked through. Remove and set aside.

04 - Line a baking tray with parchment paper. Spread tortilla chips evenly over the tray. Sprinkle half of the shredded cheeses, then evenly distribute the cooked beef, followed by the remaining cheese.

05 - Bake in the preheated oven for 6 to 8 minutes until cheese is melted, bubbly, and lightly golden.

06 - Remove nachos from the oven and scatter red onion, carrot, cucumber, scallions, red chili (if using), and toasted sesame seeds on top.

07 - Finish with chopped kimchi and fresh herbs. Drizzle with sriracha mayo or gochujang mayo if desired. Serve alongside lime wedges.

# Additional Tips::

01 -

It's the kind of appetizer people actually want to eat instead of politely moving around the plate.
The contrast between hot crispy chips, melted cheese, and ice-cold fresh vegetables hits every texture craving at once.
You get genuine Korean flavors without needing to hunt down obscure ingredients or spend your whole evening cooking.

02 -

Bake the chips before you add the cold vegetables—if you put cucumbers and onions on cold chips and then bake, they'll release water and make everything soggy.
The beef slices must be thin or they'll take forever to cook and won't absorb the marinade properly; ask your butcher to slice it, or partially freeze the meat before slicing at home.
Don't skip the toasted sesame seeds—they're not just garnish, they add a crucial nutty flavor that makes people wonder what makes this taste so good.

03 -