Crispy tortilla nachos topped with savoury beef bulgogi, melted cheddar, spicy kimchi salsa and chilli guacamole, finished with crushed seaweed crisps.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Cuisine: Korean-inspired
Course: Starter · Sharing Dish
Tags: Korean Nachos · Bulgogi · Kimchi · Guacamole · Beef Recipes · Sharing Food
Ingredients
For the Beef Bulgogi
- 450g lean steak mince
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp corn syrup or sugar
- 2 tbsp pear juice or apple juice
- 2 spring onions, chopped
- A little oil, for cooking
For the Kimchi Salsa
- 2 tomatoes, diced
- 3 tbsp kimchi, chopped
- 1 tbsp onion, finely chopped
- 1 tbsp coriander, chopped
- Juice of ½ lime
For the Chilli Guacamole
- 2 large avocados
- ½ banana shallot, finely chopped
- ½ red chilli, finely chopped
- Juice of ½ lime
- 1 tsp Chiu Chow chilli oil
- Salt and pepper, to taste
For the Nachos
- 2 packs tortilla nachos
- 2 spring onions, chopped
- Jalapeños, sliced
- 200g cheddar cheese, grated
- Seaweed crisps, crushed, for garnish
Method
1. Cook the beef bulgogi
Heat a little oil in a frying pan over medium heat.
Add the diced onion and cook for approximately 2 minutes, until softened.
Add the minced beef and cook until browned.
Stir in the garlic, soy sauce, sesame oil, corn syrup, pear juice and spring onions.
Cook for another 5 minutes, stirring occasionally, until the beef is glossy and well combined.
2. Assemble the nachos
Preheat the oven to 180°C.
Spread the tortilla nachos evenly over a large baking tray.
Top with the cooked beef bulgogi, chopped spring onions, jalapeños and grated cheddar cheese.
3. Bake the nachos
Place the tray in the oven and bake for 8–10 minutes, until the cheese has melted.
4. Make the kimchi salsa
While the nachos are baking, combine the diced tomatoes, chopped kimchi, onion, coriander and lime juice in a bowl.
Mix well and set aside.
5. Make the chilli guacamole
Cut the avocados in half, remove the stones and scoop the flesh into a bowl.
Mash until mostly smooth but still slightly chunky.
Add the shallot, red chilli, lime juice and Chiu Chow chilli oil.
Season with salt and pepper and mix well.
6. Finish and serve
Remove the nachos from the oven.
Spoon the kimchi salsa over the top.
Sprinkle with crushed seaweed crisps and extra spring onions if desired.
Serve immediately with the chilli guacamole on the side.
