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korean BBQ nachos in cast iron skillet with avocado and kimchi salsa
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5 from 3 votes

Korean BBQ Nachos Recipe

serves 4 to 6 depending on serving size
Prep Time20 minutes
Total Time5 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: nachos, vegetarian

Ingredients

Korean BBQ Bulgogi

  • 2 pounds ribeye, sliced across the grain paper thin
  • 1 medium onion, sliced lengthwise
  • ½ cup soy sauce or tamari
  • 2 tablespoons sugar
  • 2 tablespoons rice wine (sake or soju)
  • 5 cloves garlic, finely minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame oil

Fried Wonton Chips

  • neutral high-heat cooking oil like avocado oil
  • 1 package wonton wrappers

for Nachos

  • 2 cups corn kernels fresh or frozen
  • 3 cups shredded Jack or mozzarella cheese
  • 2 cups kimchi, finely chopped
  • 2 avocodos peeled, pitted and sliced
  • 1 scallion shredded into ribbons
  • ½ bunch cilantro leaves
  • jalapeño slices fresh or pickled

Instructions

Marinate Korean BBQ Bulgogi Beef

  • Place all ingredients for Korean BBQ Bulgogi Beef in a shallow bowl or plastic bag with zipper top. Place in refrigerator and marinate for at least 4 hours, up to overnight.

Fry Wonton Wrappers into Chips

  • Line a large plate with paper towels. Heat one inch of oil in a cast iron skillet over medium high heat, or to 350°F.
  • Fry a single, slightly overlapping is ok, layer of wonton wrappers until golden brown. Flip wonton wrappers to brown the other side. Transfer fried wonton chips to paper towel–lined plate. Sprinkle with salt while still hot. You will have to do this in about 5 or 6 batches.

Cook Beef and Corn

  • Heat 1 tablespoon oil in cast iron skillet over medium-high heat. Remove beef and onions from marinade, add to hot skillet, and cook until browned, about 8 minutes. Transfer cooked bulgogi beef to a plate and set aside. Discard any oil in the skillet.
  • If you are pan roasting/cooking the corn, pour off oil from the cast iron skillet, leaving just a shimmer on the surface. Turn heat to medium. Add corn to hot skillet and roast until corn starts to char. Remove corn to plate or bowl.

Assemble the Nachos

  • Turn on broiler in oven to high.
  • Wipe out the cast iron skillet with a paper towel. Begin building Korean BBQ Nachos starting with a layer of wonton chips in the bottom of the skillet.
  • Scatter half the cooked Korean BBQ Bulgogi Beef over the chips. Add half the corn, then half the shredded cheese. Repeat the layers one more time, ending with cheese.
  • Place the skillet with the Korean BBQ Nachos under the broiler until the cheese is melted and bubbly, about 3 minutes. Garnish with chopped kimchi, sliced avocado, sliced scallions, cilantro, and jalapeños. Serve extra toppings in bowls alongside.
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