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.
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.