# What You Need:
→ Gochujang Beef
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp gochujang (Korean chili paste)
03 - 1 tbsp soy sauce
04 - 1 tbsp brown sugar
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp rice vinegar
09 - 1/4 tsp ground black pepper
→ Nachos
10 - 7 oz tortilla chips (about 1 large bag)
11 - 3.5 oz shredded mozzarella cheese
12 - 3.5 oz shredded Korean cheese blend (mozzarella-cheddar or pizza cheese)
13 - 1 small red onion, thinly sliced
14 - 1 small carrot, julienned
15 - 1/2 cucumber, seeded and thinly sliced
16 - 2 scallions, thinly sliced
17 - 1 red chili, thinly sliced (optional)
18 - 1 tbsp toasted sesame seeds
→ Garnish
19 - 2 tbsp kimchi, chopped
20 - 2 tbsp fresh cilantro or shiso leaves, chopped
21 - 1 tbsp sriracha mayo or gochujang mayo (optional)
22 - Lime wedges (optional)
# How to Make It:
01 - Combine gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper in a bowl. Add sliced beef and marinate for at least 20 minutes.
02 - Set oven temperature to 400°F (200°C) and allow it to heat fully.
03 - Heat a large skillet over medium-high heat and sear marinated beef in batches for 2 to 3 minutes until browned and cooked through. Remove and set aside.
04 - Line a baking tray with parchment paper. Spread tortilla chips evenly, then layer half of the shredded cheeses. Distribute cooked beef over cheese, then top with remaining cheese.
05 - Bake assembled nachos in the preheated oven for 6 to 8 minutes until cheese is bubbly and golden brown.
06 - Remove tray from oven and evenly scatter red onion, carrot, cucumber, scallions, red chili slices, and toasted sesame seeds over the top.
07 - Sprinkle chopped kimchi and fresh herbs. Drizzle with sriracha or gochujang mayo if desired. Serve alongside lime wedges.
