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korean beef nachos with cheese sauce and kimchi

Korean Beef Nachos with Wonton Chips

Crispy wontons chips topped with tender peices of caramelized beef bulgolgi, kimchi green onions and Korean cheese sauce.
Course Appetizer, Main Course
Cuisine Korean, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Marinade 1 day
Total Time 20 minutes
Servings 4 servings
Calories 367kcal



  • ½ lbs. ribeye, thinly sliced
  • 20-30 Wonton wrappers
  • Shredded cabbage
  • 1 cup kimchi, chopped
  • Green onions
  • Korean cheese sauce
  • Gochugaru (optional for garnish)


Korean Cheese Sauce:



  • 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.

Korean Cheese Sauce:

  • Add ingredients to a saucepan and heat over medium heat.
  • Continue stirring until all cheese has melted. Drizzle on nachos.


Calories: 367kcal | Carbohydrates: 33g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1151mg | Potassium: 383mg | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 1.1mg | Calcium: 303mg | Iron: 2.4mg