Korean Style Bulgogi Nachos Recipe Ingredients

Korean Style Bulgogi Nachos Recipe

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

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 Final

• 2 packs tortilla nachos

• Beef bulgogi

• 2 spring onions, chopped

• Jalapeños, sliced

• 200g cheddar cheese, grated

• Seaweed crisps, crushed, for garnish

Instructions

Step 1 – Make the Beef Bulgogi

Heat a little oil in a pan over medium heat.

Add the onion and cook for 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 a further 5 minutes until glossy and well combined.

Step 2 – Assemble the Nachos

Spread the nachos evenly over a large baking tray.

Top with the beef bulgogi, chopped spring onions, jalapeños, and grated cheddar cheese.

Bake at 180°C for 8–10 minutes, or until the cheese has melted.

Step 3 – Make the Kimchi Salsa

In a bowl, combine the tomatoes, kimchi, onion, coriander, and lime juice.

Mix well and set aside.

Step 4 – Make the Chilli Guacamole

Mash the avocados in a bowl.

Add the banana shallot, red chilli, lime juice, chilli oil, salt, and pepper.

Mix until creamy but still slightly chunky.

Step 5 – Finish & Serve

Remove the nachos from the oven.

Spoon over the kimchi salsa and sprinkle with crushed seaweed crisps.

Serve with the chilli guacamole on the side.