Bulgogi Nachos
Sweet and spicy beef, kimchi, and a cucumber salsa make these bulgogi nachos addictive.
Servings: 4 people
Calories: 556kcal
Equipment
Ingredients
extra spicy bulgogi
- 1/2 pound thin sliced ribeye steak
- 1 tablespoon gochujang
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seed
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru
- 3 cloves garlic grated
- 2 inches ginger grated
- 1 small onion grated
- 1 pear grated
- 1 tablespoon honey
Cucumber Salsa
- 1 english cucumber diced
- 2 scallions diced
- 1 clove garlic minced
- 3 red thai chilis minced, seeds optional
- 1/4 cup finely chopped cilantro
- 1 lime (juice)
- salt and pepper to taste
Nachos
- 45 tortilla chips
- 1 cup jack cheese
- 1 cup mozzarella cheese
- 1/2 cup chopped kimchi
Instructions
- To make the beef, mix all the marinade ingredients together and add in the beef. Marinate for a few hours or overnight.
- 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 from the honey and pear. Remove from pan, allow to cool, and chop it up.
- Mix all the salsa ingredients in a bowl. Allow to sit together for an hour before serving.
- 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, followed by the remainder of the cheese.
- 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.
- Top with the cucumber salsa and serve
Nutrition
Calories: 556kcal | Carbohydrates: 34g | Protein: 29g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1008mg | Potassium: 558mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1261IU | Vitamin C: 14mg | Calcium: 426mg | Iron: 3mg