Savor the Fusion: Kimchi Bulgogi Nachos Recipe

As a chef at Food And Meal, I’m always seeking out fun new flavor combinations to share with my readers. During a recent trip to visit family in Los Angeles, I became completely enamored with the Korean-Mexican fusion cuisine I discovered in Koreatown. The spicy, umami flavors were like nothing I’d tried before!

Inspired, I decided to try fusing two of my favorite dishes – bulgogi and nachos. Bulgogi, the sweet and savory Korean barbecued beef, seemed like it would pair perfectly with the salty crunch of tortilla chips and gooey melted cheese. After testing a few batches at home in my kitchen, I finally landed on a recipe for Kimchi Bulgogi Nachos that I just had to post about!

With each crunchy, meaty, pleasantly sour bite, memories came flooding back of those hole-in-the-wall LA joints serving up inventive Asian-Latin dishes into the wee hours. I got nostalgic for the chatter of customers around me, the sizzling plates arriving at tables, the sheer joy of discovering adventurous new flavors. I hope my readers will experience that same childlike wonder when they dig into these craveable nachos!

Kimchi Bulgogi Nachos
Reheating tip: maintain nacho crispiness by using the oven, not the microwave

Kimchi Bulgogi Nachos Recipe

Savor The Fusion: Kimchi Bulgogi Nachos Recipe 1


Dive into the delightful world of Kimchi Bulgogi Nachos, where Korean and nacho flavors unite in perfect harmony. Learn how to create this mouthwatering fusion dish that's perfect for game nights, movie marathons, and more. Don't forget to share the recipe and subscribe for more culinary adventures!
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Course: Side Dishes
Cuisine: Korea
CookingStyle: Blending
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 721kcal
Author: Nazia Cooks
Cost: $20
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1 large glass baking dish


  • 5 cups tortilla chips
  • 1 1/2 cups stir-fried of Sliced Barbecued Beef (bulgogi, here) or chicken bulgogi, cut into bite-size pieces
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup Napa Cabbage Kimchi (here), drained and sliced
  • 1/2 cup chunky pico de gallo salsa
  • 1/4 cup sliced pickled jalapeño chiles, drained
  • 1/2 cup Scallion Salad (here)


  • Preheat the oven to 350°F.
  • Arrange half the tortilla chips in a large glass baking dish. Spoon half of the bulgogi and mozzarella cheese over the chips. Top with another layer of chips, meat, and cheese.
  • Bake for 4 to 5 minutes or until the cheese is nicely melted.
  • To serve, top with the kimchi, salsa, chiles, and scallion salad.



INGREDIENT TIP: The colors of the kimchi, cheese, and scallion salad look amazing against blue corn chips.
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Calories: 721kcal | Carbohydrates: 98g | Protein: 13g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 559mg | Potassium: 272mg | Fiber: 8g | Sugar: 1g | Vitamin A: 99IU | Calcium: 223mg | Iron: 2mg

Alternative Method: Oven-Baked Kimchi Bulgogi Nachos

Begin your culinary journey by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. Create a solid base with a layer of carefully arranged tortilla chips. Gracefully distribute cooked and shredded bulgogi beef over the chips, ensuring a flavorful experience in every bite. Playfully enhance the nachos with spicy kimchi for a unique Korean twist. Generously sprinkle shredded cheddar cheese, allowing it to melt into a gooey masterpiece during the 10-12 minutes of baking. Once out of the oven, garnish with sliced green onions, chopped cilantro, and sesame seeds for added charm. Drizzle gochujang sauce to infuse a hint of excitement. Serve the oven-baked Kimchi Bulgogi Nachos with warmth, savoring the harmonious blend of flavors in these Korean-inspired delights.

Cooking Tips

Kimchi Bulgogi Nachos
Korean and nacho flavors unite in every bite of these delectable nachos. ”

The sweet and spicy kick of the slow-cooked bulgogi beef pairs so well with the crunchy corn chips, melty cheese, and tangy kimchi. I love seeing my guests’ delighted reactions when they take that first bite loaded with all the fixings.

Over time, I’ve refined my technique to achieve maximum flavor and textural contrast in each nacho bite. My tips? Use high-quality corn tortilla chips to avoid sogginess, cook the bulgogi beef nice and crispy, don’t be shy with the kimchi, and finish it off with a drizzle of Korean hot pepper paste for a fiery boost.

This dish brings me so much joy to make and share. I hope my little cooking tweaks inspire you to create your own Korean tex-mex fusion feast!

Serving Suggestions

Kimchi Bulgogi Nachos
Host a nacho bar and let your guests create their own kimchi bulgogi nacho masterpieces!

There’s a certain magic when the savory essence of the Curry Yakisoba dances on your palate, creating a fusion that’s both comforting and adventurous. The Veal Gremolata, with its rich textures and vibrant flavors, adds a touch of elegance to the table, making every bite a journey of indulgence.

There’s something inherently comforting about the classic Spinach Quiche – a flaky crust embracing a creamy spinach filling, offering a sense of familiarity amid the bold flavors. The Steak Teriyaki, glazed to perfection, evokes a subtle sweetness that pairs seamlessly with the nachos, creating a harmonious balance on your taste buds.

Explore the unique twist in the Yakimiso Ramen, where the smokiness of yakitori intertwines with the umami notes of miso, taking you on a culinary adventure. The Cherry Cobbler, with its warm and comforting appeal, becomes a sweet respite in between bites of bold nacho goodness.

For a soothing interlude, the delicate Sui-Gyoza Soup and the depth of the Shio Koji Soup bring a sense of warmth and balance to the overall dining experience. The Teriyaki Shrimp adds a touch of seafood sophistication, while the Scallion Kimchi introduces a vibrant side dish that enhances the kimchi affair.

FAQs (Frequently Asked Questions) of Kimchi Bulgogi Nachos

Kimchi Bulgogi Nachos
Elevate your nachos with a sprinkle of fresh cilantro and a drizzle of gochujang sauce.
  • Can I make these nachos vegetarian or vegan? Absolutely! Use plant-based cheese and swap the bulgogi beef for sautéed tofu or your favorite meat substitute.
  • How spicy are these nachos? The level of spiciness can be adjusted to your preference. Add more or less kimchi and gochujang sauce to control the heat.
  • Can I prepare the ingredients ahead of time? Yes, you can prepare the bulgogi beef, chop the kimchi, and shred the cheese ahead of time for a quicker assembly when you’re ready to make nachos.
  • What’s the best way to reheat leftovers? Reheat in the oven or under a broiler for a few minutes to maintain the crispiness of the nachos. Avoid using the microwave to prevent sogginess.
  • How should I store any leftover nachos?Store leftovers in an airtight container in the refrigerator. To retain crispiness, keep the toppings separate from the chips and assemble when reheating.
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I hope you’ll give these Kimchi Bulgogi Nachos a try soon. The sweet and spicy Korean-Mexican fusion flavors are an absolute explosion of deliciousness in every bite! Let me know if you have any other creative fusion dishes you think would be perfect for the Food And Meal blog.

As always, you can find the full recipe along with tips and substitutions on the Food And Meal website ( Don’t forget to subscribe to get new recipes delivered straight to your inbox every week!

These nachos are the perfect appetizer or snack to enjoy with friends and family. I can’t wait for you all to experience

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.

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