Bulgogi Nachos
Bulgogi Nachos
Ingredients
For the Bulgogi Marinade and Meat
- 1/2 cup white onion, finely grated or pureed
- 1/4 cup green onion, chopped
- 2 tablespoons gochujang
- 2 tablespoons oyster sauce
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG
- 1 tablespoon sesame oil
- 1 pound ribeye steak, thinly sliced against the grain
- 1/2 white onion, thinly sliced
- 2 tablespoons neutral oil, such as canola or vegetable
For the Slaw
- 3 cups green cabbage, thinly shredded
- 1/4 cup green onion, thinly sliced
- 1/2 cup Kewpie mayonnaise
- 1 teaspoon gochugaru powder
- 1 tablespoon gochujang
- 1/4 teaspoon MSG
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon toasted sesame seeds
For the Seasoned Tortilla Chips
- 12 corn tortillas, cut into 6-8 wedges each
- 4 cups neutral oil, for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG
- 1/2 teaspoon gochugaru powder
For Assembly
- 2 cups Monterey Jack cheese, shredded
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the bulgogi marinade: In a medium bowl, combine the grated white onion, chopped green onion, gochujang, oyster sauce, soy sauce, minced garlic, grated ginger, honey, rice vinegar, granulated sugar, 1/2 teaspoon MSG, and 1 tablespoon sesame oil. Whisk until well combined.
⏱️ 10 min
- 2
Marinate the ribeye: Add the thinly sliced ribeye and the thinly sliced white onion to the marinade. Mix thoroughly with your hands to ensure all the meat and onions are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
Prepare the slaw: In a large bowl, combine the shredded green cabbage and thinly sliced green onion. In a separate small bowl, whisk together the Kewpie mayonnaise, 1 teaspoon gochugaru powder, 1 tablespoon gochujang, 1/4 teaspoon MSG, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1 tablespoon toasted sesame seeds. Pour the dressing over the cabbage and green onion. Gently massage the ingredients together with your hands until well combined and the cabbage starts to soften slightly. Set aside.
⏱️ 15 min
- 4
Prepare the seasoned chips: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon granulated sugar, 1/4 teaspoon MSG, and 1/2 teaspoon gochugaru powder for the seasoning mix. Set aside. Heat 4 cups of neutral oil in a large pot or Dutch oven to 350°F. Fry the corn tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Using a slotted spoon, transfer the fried chips to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle generously with the prepared seasoning mix while still hot. Repeat with remaining tortilla wedges.
⏱️ 15 min•🌡️ 350
- 5
Cook the bulgogi: Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Once hot, add the marinated ribeye and sliced white onion in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-5 minutes, stirring occasionally, until the meat is lightly charred and cooked through. Remove from heat and set aside.
⏱️ 10 min
- 6
Assemble and broil the nachos: Preheat your oven broiler to high. Arrange a layer of the seasoned tortilla chips on a large oven-safe platter or baking sheet. Top generously with the cooked bulgogi and an even layer of shredded Monterey Jack cheese. Place under the broiler for 2-4 minutes, watching carefully, until the cheese is melted and bubbly and slightly golden brown.
⏱️ 5 min
- 7
Finish and serve: Carefully remove the nachos from the broiler. Top with a generous amount of the prepared slaw and a sprinkle of additional toasted sesame seeds. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi Nachos
For the Bulgogi Marinade and Meat
- 1/2 cup white onion, finely grated or pureed
- 1/4 cup green onion, chopped
- 2 tablespoons gochujang
- 2 tablespoons oyster sauce
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG
- 1 tablespoon sesame oil
- 1 pound ribeye steak, thinly sliced against the grain
- 1/2 white onion, thinly sliced
- 2 tablespoons neutral oil, such as canola or vegetable
For the Slaw
- 3 cups green cabbage, thinly shredded
- 1/4 cup green onion, thinly sliced
- 1/2 cup Kewpie mayonnaise
- 1 teaspoon gochugaru powder
- 1 tablespoon gochujang
- 1/4 teaspoon MSG
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon toasted sesame seeds
For the Seasoned Tortilla Chips
- 12 corn tortillas, cut into 6-8 wedges each
- 4 cups neutral oil, for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG
- 1/2 teaspoon gochugaru powder
For Assembly
- 2 cups Monterey Jack cheese, shredded
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the bulgogi marinade: In a medium bowl, combine the grated white onion, chopped green onion, gochujang, oyster sauce, soy sauce, minced garlic, grated ginger, honey, rice vinegar, granulated sugar, 1/2 teaspoon MSG, and 1 tablespoon sesame oil. Whisk until well combined.
⏱️ 10 min - 2
Marinate the ribeye: Add the thinly sliced ribeye and the thinly sliced white onion to the marinade. Mix thoroughly with your hands to ensure all the meat and onions are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
Prepare the slaw: In a large bowl, combine the shredded green cabbage and thinly sliced green onion. In a separate small bowl, whisk together the Kewpie mayonnaise, 1 teaspoon gochugaru powder, 1 tablespoon gochujang, 1/4 teaspoon MSG, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1 tablespoon toasted sesame seeds. Pour the dressing over the cabbage and green onion. Gently massage the ingredients together with your hands until well combined and the cabbage starts to soften slightly. Set aside.
⏱️ 15 min - 4
Prepare the seasoned chips: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon granulated sugar, 1/4 teaspoon MSG, and 1/2 teaspoon gochugaru powder for the seasoning mix. Set aside. Heat 4 cups of neutral oil in a large pot or Dutch oven to 350°F. Fry the corn tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Using a slotted spoon, transfer the fried chips to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle generously with the prepared seasoning mix while still hot. Repeat with remaining tortilla wedges.
⏱️ 15 min•🌡️ 350 - 5
Cook the bulgogi: Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Once hot, add the marinated ribeye and sliced white onion in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-5 minutes, stirring occasionally, until the meat is lightly charred and cooked through. Remove from heat and set aside.
⏱️ 10 min - 6
Assemble and broil the nachos: Preheat your oven broiler to high. Arrange a layer of the seasoned tortilla chips on a large oven-safe platter or baking sheet. Top generously with the cooked bulgogi and an even layer of shredded Monterey Jack cheese. Place under the broiler for 2-4 minutes, watching carefully, until the cheese is melted and bubbly and slightly golden brown.
⏱️ 5 min - 7
Finish and serve: Carefully remove the nachos from the broiler. Top with a generous amount of the prepared slaw and a sprinkle of additional toasted sesame seeds. Serve immediately and enjoy!
⏱️ 5 min