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These will be the BEST NACHOS of your life! Topped with everyone’s favorite Korean beef, caramelized kimchi + a Sriracha mayo drizzle!
Ingredients:
- 1 teaspoon vegetable oil
- 1 cup kimchi, chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha, or more, to taste
- 12 ounces tortilla chips
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon sesame seeds
For the Korean beef
- 2 tablespoons light brown sugar, packed
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red-pepper flakes, or more to taste
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
Directions:
- To make the Korean beef, whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes in a small bowl.
- Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside and keep warm.
- Heat vegetable oil in the skillet. Stir in kimchi, sesame oil and sugar until heated through and caramelized, about 3-5 minutes; set aside and keep warm.
- In a small bowl, whisk together mayonnaise and Sriracha; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Serve immediately, topped with kimchi mixture, drizzled with Sriracha mayonnaise, and garnished with cilantro and sesame seeds, if desired.
