Kimchi Nachos

I don’t know about you but I hate letting things go to waste. My kids are notorious for opening bags of chips and never finishing them, and I am the type to say (if I catch them in the act) ‘finish whatever is opened before opening a new bag’. I’ll admit sometimes I feel like aisle 7 (the chip aisle) at the grocery store. There’s pretzels, potato chips, Cheetos, and tortilla chips. You get the idea. This whole idea of kimchi nachos came out of the fact that there was a half bag of tortilla chips going stale, as my daughter did not like this particular brand for whatever reason, and I was not about to let them go to waste. Not only that but as I was navigating through my refrigerator, I noticed a jar of kimchi that was being abandoned, and that’s when I thought of adding the two together and coming up with kimchi nachos.

Kimchi Nachos

I’m not even going to get started on how amazing these were, and if you have never had kimchi, well then maybe this is your gateway into the awesome Korean fermented cabbage. Regardless, lets get started, and trust me, just trust me, these are a must make. I might not even go back to making my regular nachos, that’s how great these are.

Ingredients:

  • 2 tbsp soy sauce
  • 1/2 tbsp dark sesame seed oil
  • 1/2 tbsp garlic paste
  • 1/4 tsp cracked black pepper
  • 1 tbsp honey
  • 1 T-bone steak, or your favorite cut of beef, cooked and cut into bite sized pieces
  • 2 tbsp unsalted butter
  • Tortilla chips
  • 3/4 cup of kimchi, chopped
  • 1/2 small onion, diced
  • 1 cup of shredded Monterrey jack cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1 whole egg, fried
  • 1/2 tbsp unsalted butter
  • 2 tbsp sliced scallions, optional
  • 2 tbsp sour cream

Start by marinating your beef. Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl. Make sure everything is incorporated. Add the beef to a sealable bag and pour the marinade in the bag. Gently massage the marinade into the beef, seal, and let marinade in the refrigerator for 4 hours or overnight.

When you are ready to cook your beef, you can either grill, or cook in a large skillet and finish it in the oven as I did. Heat a large skillet on high heat for a few minutes. Add in the butter and immediately add the T-bone. Let this cook in the butter for about 3 minutes, untouched, then flip. You should have a nice sear. Cook for about a minute, then place in a preheated 300 degree oven to finish to your desired temperature.

Once cooked, slice into bite sized pieces. Nibble around the bone, well, you don’t have to but that’s my favorite part.

Next it’s time to rearrange the nachos.

Keep your oven preheated  but increase the heat to 325 degrees.

How to make kimchi nachos

Layer the base of a oven ready skillet or plate with tortilla chips. Top with the monterray jack cheese, then add half of the diced onions. Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.

Pop this into the oven to get everything warmed through and get the cheese nice and melted.

During this time, cook the egg. Melt the 1/2 tablespoon of butter in a skillet over medium heat. Crack the egg and add it to the skillet. With a spatula, break up some of the thick egg white so the egg cooks evenly.

Remove the kimchi nachos from the oven and top with the egg. Add the sour cream, and shower the nachos with the sliced scallions.

Now the moment you’ve been waiting for. Dig and. My preference is to take a nacho, break it into the egg yolk, a bit of the sour cream, and go to town.

The end result is probably, and I kid you not, the best nachos I’ve had. There is something about the tanginess and spiciness from the kimchi that really makes these stand out. The perfect Asian marinade of the beef, along with the creaminess from the egg yolk just made these nachos rock.

So remember, if you are like me, don’t let things go to waste, and better yet, go get yourself some kimchi! Did I mention, besides being a big high in sodium, that kimchi also pretty darn good for you?

Kimchi Nachos
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tbsp soy sauce
  • ½ tbsp dark sesame seed oil
  • ½ tbsp garlic paste
  • ¼ tsp cracked black pepper
  • 1 tbsp honey
  • 1 T-bone steak, or your favorite cut of beef, cooked and cut into bite sized pieces
  • 2 tbsp unsalted butter
  • Tortilla chips
  • ¾ cup of kimchi, chopped
  • ½ small onion, diced
  • 1 cup of shredded Monterrey jack cheese
  • ½ cup of shredded mozzarella cheese
  • 1 whole egg, fried
  • ½ tbsp unsalted butter
  • 2 tbsp sliced scallions, optional
  • 2 tbsp sour cream
Instructions
  1. Start by marinating your beef. Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl. Make sure everything is incorporated. Add the beef to a sealable bag and pour the marinade in the bag. Gently massage the marinade into the beef, seal, and let marinade in the refrigerator for 4 hours or overnight.
  2. When you are ready to cook your beef, you can either grill, or cook in a large skillet and finish it in the oven as I did. Heat a large skillet on high heat for a few minutes. Add in the butter and immediately add the T-bone. Let this cook in the butter for about 3 minutes, untouched, then flip. You should have a nice sear. Cook for about a minute, then place in a preheated 300 degree oven to finish to your desired temperature.
  3. Once cooked, slice into bite sized pieces. Nibble around the bone, well, you don’t have to but that’s my favorite part.
  4. Next it’s time to rearrange the nachos.
  5. Keep your oven preheated but increase the heat to 325 degrees.
  6. Layer the base of a oven ready skillet or plate with tortilla chips. Top with the monterray jack cheese, then add half of the diced onions. Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.
  7. Pop this into the oven to get everything warmed through and get the cheese nice and melted.
  8. During this time, cook the egg. Melt the ½ tablespoon of butter in a skillet over medium heat. Crack the egg and add it to the skillet. With a spatula, break up some of the thick egg white so the egg cooks evenly.
  9. Remove the kimchi nachos from the oven and top with the egg. Add the sour cream, and shower the nachos with the sliced scallions.
  10. Now the moment you’ve been waiting for. Dig and. My preference is to take a nacho, break it into the egg yolk, a bit of the sour cream, and go to town.
  11. The end result is probably, and I kid you not, the best nachos I’ve had. There is something about the tanginess and spiciness from the kimchi that really makes these stand out. The perfect Asian marinade of the beef, along with the creaminess from the egg yolk just made these nachos rock.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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