📝 About This Recipe
Experience the ultimate culinary handshake between Seoul and Mexico City with these vibrant K-Mex nachos. We've replaced standard ground beef with thinly sliced, soy-ginger marinated ribeye and swapped traditional salsa for a zesty, fermented kimchi crema. Every bite offers a complex balance of sweet, savory, and spicy flavors, making this the perfect show-stopping appetizer for your next gathering.
🥗 Ingredients
The Beef & Marinade
- 1 pound Ribeye or Top Sirloin (shaved or sliced very thinly against the grain)
- 4 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Toasted Sesame Oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 1/4 cup Asian Pear (grated to tenderize the meat)
The Nacho Base
- 12 ounces Corn Tortilla Chips (thick-cut, restaurant style)
- 2 cups Monterey Jack Cheese (freshly shredded)
- 1 cup Sharp Cheddar (freshly shredded)
Kimchi Crema & Toppings
- 1/2 cup Sour Cream (or Mexican Crema)
- 1/2 cup Kimchi (finely chopped)
- 1 tablespoon Gochujang (Korean chili paste)
- 1/4 cup Pickled Jalapeños (sliced)
- 3 pieces Green Onions (thinly sliced)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear until the sugar is dissolved.
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2
Add the thinly sliced beef to the marinade, tossing to ensure every piece is coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
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3
While the meat marinates, prepare the Kimchi Crema by blending the sour cream, finely chopped kimchi, and gochujang in a small food processor or mixing vigorously by hand until smooth. Set aside.
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4
Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper or aluminum foil.
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5
Heat a large skillet or wok over high heat with a tablespoon of neutral oil. Once smoking slightly, add the beef in a single layer (you may need to work in batches).
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6
Sear the beef quickly for 2-3 minutes until browned and slightly caramelized on the edges. Remove from heat immediately to prevent overcooking; the meat should be tender.
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7
Spread half of the tortilla chips across the prepared baking sheet. Sprinkle with half of the Monterey Jack and Cheddar cheese blend.
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8
Layer the remaining chips on top, followed by the rest of the cheese. This 'double-layering' ensures every chip gets cheese coverage.
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9
Bake the chips and cheese in the oven for 5-7 minutes, or until the cheese is bubbly and just starting to golden.
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10
Remove the tray from the oven. Evenly distribute the warm Bulgogi beef over the melted cheese.
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11
Drizzle the Kimchi Crema generously over the beef and chips using a spoon or a squeeze bottle.
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12
Finish the dish by scattering the pickled jalapeños, sliced green onions, sesame seeds, and fresh cilantro over the top.
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13
Serve immediately while the cheese is gooey and the beef is hot.
💡 Chef's Tips
For the best texture, freeze your beef for 30 minutes before slicing; it makes getting those paper-thin 'shaved' slices much easier. Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting into that perfect nacho pull. If you can't find Asian pear, a Bosc pear or even a Granny Smith apple works as a great substitute for tenderizing the meat. Don't discard the kimchi juice! Add a teaspoon of it to your crema if you want an extra punch of acidity and funk. To avoid soggy nachos, ensure the beef is drained of excess liquid after cooking before placing it on the chips.
🍽️ Serving Suggestions
Pair with a crisp, cold Korean Lager or a light Mexican Cerveza with lime. Serve with a side of extra Gochujang aioli for those who crave more heat. A side of chilled pickled radish (Danmuji) provides a refreshing crunch between bites. For a full meal, serve alongside a simple charred corn salad (Esquites) seasoned with Korean chili flakes (Gochugaru).