Sweet and savory pieces of Korean style beef stir fried until caramelized, served atop homemade wonton chips with slices of kimchi, cabbage and green onion, and drizzled with a Korean cheese sauce make for one hell of a plate of Korean beef nachos.
Korean flavors are just delish. So much umami flavor.
I am loving all these Korean recipes I’ve been making this month.
It’s too bad the boyfriend has been out of town for the month of May….he is totally missing out on all these awesome recipes.
Which means I have had to eat this all myself. Not really a bad problem to have though….
Not to say I don’t miss him though. I am excited for his return at the end of the month, and our trip to DC for a week!
It’s always good to get away.
But I digress. You guys didn’t come to read about my vacation.
You want to know about these “so good I almost can’t breathe” Korean beef nachos.
I mean seriously, that’s how good these are.
And they are a perfect replacement for your regular old nachos at game time!
If you want to learn a little more about Korean ingredients, pop on over and read this post.
You should be able to find most, if not all, of these ingredients at your local grocery or Asian market. You can also buy them on Amazon through the below links (affiliate links – I earn a small commission to keep the site running if you buy through these links):
How to Make Korean Beef Nachos with Wonton Chips
We need to marinade the beef first. I recommend doing this a day ahead of time so you get a nice flavorful beef. However, if you’re impatient, make sure you at least let the beef sit for an hour. Just note, it won’t be as flavorful.
The wonton chips can be made ahead as well. Just cut the wonton wrappers into triangles and lay them flat on a parchment lined baking sheet.
Spray them with non stick cooking spray and sprinkle with salt and gochugaru (Korean chili flakes – OPTIONAL).
Bake them in a 350 degree oven for 5-7 minutes, or until golden brown and crispy. Remove and set aside.
Once your beef is done marinating, heat 1 tbsp. of cooking oil in a wok or cast iron skillet over medium high heat. The oil should be smoking.
Add the beef and stir fry until crisp and caramelized on the outside, about 3-5 minutes. Use your will power to not eat the beef now.
Ok, try a couple pieces, but that’s it!
Layer your wonton chips on a plate and place some shredded cabbage on top. Add the beef and kimchi.
Drizzle the whole shebang with the Korean cheese sauce and garnish with green onions.
**to make the Korean cheese sauce, add the ingredients to a saucepan and heat over medium heat until cheese is full melted**
These are the most awesome party/game time nachos. Spice it up a bit and make these Korean beef nachos instead of your regular old nachos.
**Want something sweet to curb that “I’ve just eaten a bunch of salty food” sweet tooth? Make these super yummy Korean style pancakes filled with gooey brown sugar, cinnamon and walnuts**
Looking for some other great party/game food recipes? Check these out:
Did you make these Korean beef nachos? Leave a comment below and let me know how they turned out!
Crispy wontons chips topped with tender peices of caramelized beef bulgolgi, kimchi green onions and Korean cheese sauce.
- 1/2 lbs. ribeye, thinly sliced
- 20-30 Wonton wrappers
- Shredded cabbage
- 1 cup kimchi, chopped
- Green onions
- Korean cheese sauce
- Gochugaru (optional for garnish)
- 2 garlic cloves, minced
- 1 tbsp. soy sauce
- 1 tsp. ginger
- 1 tbsp. coconut sugar
- 1/2 tsp. sesame oil
- 1 tbsp. kimchi base
- 1/4 tsp. Gochugaru
- 6 oz. Velveeta
- 1/2 cup milk
- 1 tbsp. gochujang
- Slice wonton wrappers in triangles and lay each piece flat on a baking sheet.
- Spray with nonstick cooking spray, sprinkle with salt and gochugaru, and bake at 350 degrees for 5-7 minutes, until golden brown.
- Place wonton chips on a plate and top with beef, shredded cabbage, kimchi, green onions and kimchi cheese sauce (see below).
Sprinkle with gochugaru for extra spice.
- Combine marinade ingredients in a bowl and add beef. Refrigerate for 24 hours.
- Heat 1 tbsp. of cooking oil in a wok or cast iron skillet over medium high heat. The oil should be smoking.
- Add the beef and stir fry until crisp and caramelized on the outside, about 3-5 minutes.
- Remove from heat and set aside.
- Add ingredients to a saucepan and heat over medium heat.
- Continue stirring until all cheese has melted. Drizzle on nachos.