Kimchi Bulgogi Nachos

Kimchi Bulgogi Nachos

Ingredients

  • ¾ lb ribeye, top sirloin, or flank steak (thinly sliced)

  • ½ cup Lucky Bulgogi Sauce

  • 12 oz tortilla chips

  • 2½ cups mozzarella cheese, shredded

  • ½ cup kimchi (roughly chopped and drained)

  • 4 tbsp Lucky Kimchi Mayo

  • 1 green onion (thinly sliced)

Instructions

  1. Marinate: Toss sliced steak with Lucky Bulgogi Sauce. Let marinate for 15 minutes.

  2. Cook Beef: Heat a skillet over high heat. Sear beef for 1–2 minutes per side until caramelized. Chop into bite-sized pieces.

  3. Preheat: Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment paper.

  4. Assemble: Spread tortilla chips evenly on the sheet pan. Layer with half the mozzarella, then add the kimchi and cooked bulgogi. Top with the remaining mozzarella.

  5. Bake: Bake for 5–7 minutes until cheese is melted and golden. (Optional: Broil for 30–60 seconds for extra crispness.)

  6. Finish: Drizzle with Lucky Kimchi Mayo and top with sliced green onions.

Kimchi Bulgogi Nachos