Kimchi Bulgogi Nachos

Ingredients

  • ¾ lb ribeye, top sirloin, or flank steak (thinly sliced)
  • ½ cup Lucky Bulgogi Sauce (for marinade)
  • 12 oz tortilla chips
  • 2½ cups mozzarella cheese, shredded
  • 4 tbsp Lucky Kimchi Mayo
  • ½ cup kimchi, roughly chopped and drained
  • 1 green onion, thinly sliced

Instructions

1. Marinate the beef
Toss sliced steak with Lucky Bulgogi Sauce and let it marinate for 15 minutes.

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

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

4. Assemble nachos
Spread tortilla chips evenly on the sheet pan. Sprinkle mozzarella cheese over the chips, then add kimchi and cooked bulgogi.

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

6. Finish & garnish
Drizzle with Lucky Kimchi Mayo. Top with sliced green onions and any additional toppings you like.

Serve

Serve immediately while hot and melty. Enjoy with extra sauce on the side.