Kimchi nachos are a bold fusion snack that swaps traditional salsa and jalapeños for the tangy, spicy crunch of fermented cabbage. Layered over crispy tortilla chips with melted cheese, savory ground beef, and a drizzle of gochujang crema, they bring Korean flavors to a game-day classic. The combination of funky kimchi, gooey cheese, and crunchy chips makes this dish a crowd-pleasing appetizer or casual dinner.
Ingredients
- 1 bag (10 oz / 285 g) tortilla chips (thick-cut or restaurant-style)
- 1 lb (450 g) ground beef (80/20)
- 1 cup (240 ml) kimchi, drained and chopped (about 6 oz / 170 g)
- 2 cups (225 g) shredded sharp cheddar cheese
- 1 cup (115 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 2 tbsp (30 g) gochujang (Korean chili paste)
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (80 g) diced red onion
- 2 green onions, thinly sliced
- 1/4 cup (15 g) fresh cilantro leaves
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (2 g) salt (optional, adjust to taste)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.
- In a small bowl, stir together the sour cream and gochujang until smooth. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- Drain any excess fat from the skillet. Stir in the garlic powder, onion powder, black pepper, and salt (if using). Remove from heat and set aside.
- Spread the tortilla chips evenly on the prepared baking sheet. Sprinkle the cooked ground beef over the chips, followed by the chopped kimchi.
- Top with the shredded cheddar and Monterey Jack cheeses, making sure to cover most of the chips.
- Bake in the preheated oven for 5–7 minutes, or until the cheese is fully melted and bubbly. Watch closely to prevent burning.
- Remove from the oven and immediately drizzle with the gochujang crema. Sprinkle with red onion, green onions, cilantro, and a few drops of sesame oil.
- Serve hot, straight from the baking sheet.
Tips
- Drain the kimchi: Excess liquid from kimchi can make the nachos soggy. Squeeze out the brine before chopping, and pat dry with a paper towel if needed.
- Use thick chips: Thin tortilla chips may break under the weight of the toppings. Choose thick-cut or restaurant-style chips for sturdiness.
- Gochujang substitute: If you don’t have gochujang, mix 1 tbsp (15 g) sriracha with 1 tsp (5 g) miso paste or 1/2 tsp (2 g) sugar to approximate the sweet-spicy flavor.
- Make it vegetarian: Swap the ground beef for 1 can (15 oz / 425 g) of drained black beans or 1 cup (150 g) of cooked lentils. Sauté with the same spices.
Serving Suggestions
Serve kimchi nachos as a fun appetizer for parties, game days, or movie nights. They also work well as a main course with a side of Korean-style pickled vegetables or a simple green salad. For extra heat, offer additional gochujang or sriracha on the side.
Variations
- Chicken Kimchi Nachos: Replace ground beef with 1 lb (450 g) of shredded rotisserie chicken or ground chicken. Cook ground chicken to 165°F (74°C) safe minimum internal temperature.
- Pork Kimchi Nachos: Use ground pork instead of beef; cook to 160°F (71°C) safe minimum internal temperature.
- Loaded Veggie Version: Add sautéed bell peppers, mushrooms, or zucchini along with the beef.
- Spicy Mayo Twist: Instead of gochujang crema, mix 1/4 cup (60 ml) mayonnaise with 2 tsp (10 ml) sriracha and 1 tsp (5 ml) rice vinegar.
- Kimchi Queso: Stir 1/2 cup (120 ml) of kimchi into a warm queso dip and pour over the chips before baking.
Storage and Reheating
Leftover kimchi nachos are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Avoid microwaving, as it will make the chips soggy. For food safety, refrigerate leftovers within 2 hours of serving.
Frequently Asked Questions
Can I use store-bought kimchi? Yes, store-bought kimchi works perfectly. Just make sure to drain it well. If you prefer a milder flavor, rinse it briefly with water and squeeze dry.
What if I don’t have gochujang? You can substitute with a mix of sriracha and a little honey or sugar, or simply use sriracha mayo for a different but still tasty sauce.
Can I make these nachos ahead of time? You can prepare the beef and sauce in advance, but assemble and bake just before serving to keep the chips crisp. Store the cooked beef in the fridge for up to 3 days.
How do I keep the chips from getting soggy? Drain the kimchi well, avoid overloading with wet toppings, and serve immediately after baking. Also, use thick chips and spread them in a single layer.
Is this dish very spicy? The heat level depends on your kimchi and gochujang. For a milder version, use less gochujang or choose a mild kimchi. You can also serve extra sour cream on the side to cool it down.
Can I use a different cheese? Absolutely. Pepper jack adds extra heat, while mozzarella gives a stretchier texture. A Mexican cheese blend also works well.
Related
- Everyday Meal Recipes: 5 Easy Dinners for Busy Weeknights
- Korean Yuan to NPR: Exchange Rate & Conversion Guide
- Joe’s Peking Duck Recipe: Crispy Skin at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).