Korean Nachos

    Sweet and spicy beef, kimchi, edamame, and a cucumber salsa make these Korean inspired nachos addictive.


    • 1/2 Pound Sirloin Tips (sliced thin against the grain)
    • 1 Tablespoon Gochujang (check brands if gluten free)
    • 1/4 Cup Sesame Oil
    • 1/4 Cup Rice Vinegar
    • 2 Tablespoons Sesame Seed
    • 1 Tablespoon Korean Chile Flake
    • 2 Tablespoons Honey
    • 2 Tablespoons Soy Sauce (or tamari for gluten free)
    • 1 English Cucumber (seeds removed and diced)
    • 1 Tomato (diced)
    • 1/2 Onion (diced)
    • 1/2 Clove Garlic (minced)
    • 2 Jalapenos (diced, seeds optional)
    • 2 Tablespoons Cilantro
    • 1 Tablespoon Red Vinegar
    • Salt and Pepper (to taste)
    • Tortilla Chips
    • Jack Cheese
    • Kimchi
    • Beef
    • Edamame Beans
    • Cucumber Salsa


    1. To make the beef, mix all the marinade ingredients together and add in the beef. Marinate for a few hours or overnight.
    2. Cook in a frying pan with some oil on high heat to cook through and brown. Stir often cause the sauce will burn due to the high sugar content in the honey. Remove from pan, allow to cool, and chop it up.
    3. Mix all the salsa ingredients in a bowl. Allow to sit together for an hour before serving.
    4. Lay all the chips on a pan in one layer. Preheat the broiler. Sprinkle half the cheese onto the chips. Next add the meat, then the kimchi, then some edamame, followed by the remainder of the cheese.
    5. Broil on high for about 5 minutes, checking often so it doesn't burn. Cook until there is some browning and the cheese is all melted.
    6. Eat them off the tray, or stack them onto a serving plate. Top with some salsa, and serve more salsa on the side.


    A friend suggested that I make Korean nachos. I knew there would be a lot of Korean nachos on the internet since Korean and Mexican mash-ups are pretty common, but when I started looking around at recipes, most of the versions I saw didn’t seem that appetizing to me. I wasn’t even going to make them, but after seeing a bunch of bad ones, I really started craving them the way I wanted them. My Korean nachos are based on American nachos with Korean influence, which is different from many versions I saw online that went all-in Korean including using fried wontons instead of chips.

    Have you guys noticed the new sign-up form on the right side of the page? I am starting a monthly newsletter just to update you all on some of the recent happenings in The Food in my Beard universe. The first one will be going out in one week and I just want to make sure you all are signed up so you don’t miss anything!  Now back to the recipe!

    Thin sliced sirloin goes into the gochujang and sesame marinade.

    Bright and fragrant!

    A simple cucumber salsa adds a nice fresh flavor to the nachos.

    Cook the meat on very high heat to get some nice color.

    Get all your nacho ingredients ready so you can start building.

    The meat is nice and brown and tender. Chop it up small.

    Cheese first, then meat, then kimchi, then edamame, then more cheese. Broil it for about 5 minutes until it gets brown and all the cheese is melted.

    I like to stack my nachos after I cook them. There is nothing like a big stack of nachos!

    The meat has a nice sweet and spicy balance that goes great on nachos. The kimchi is sour and funky as always, and the salsa gives it a nice freshness. My roommate and I devoured these nachos yesterday. They didn’t stand a chance.
    I love this recipe.  It’s a great new way to eat nachos and they are actually really fresh tasting and not super heavy.
    Make them next time you have people over for a game, or as an app for your next holiday party!