So here’s what happens when you live with someone who is usually indifferent to food. You’ll go for weeks racking your brain for what to make for dinner or what to post on your blog, procrastinating at work by making lists and going down Pinterest rabbit holes, feeling generally uninspired … and then one day, as you’re drifting off to sleep, he’ll pipe up casually with something like, “Hey … what about bulgogi nachos?” And then you won’t go to bed for another 20 minutes (while he falls asleep right after) and you’ll spend about 10 seconds of that thinking why didn’t I think of that! and the other 19 minutes and 50 seconds contemplating whether making nachos at 1 AM on a Wednesday is a normal and worthy endeavor.
And then, as soon as you can (though maybe not at 1 AM), you make them and post about them. Because dude, bulgogi nachos. With kimchi, and plenty of melted cheese, and a pile of spicy greens on top? Perfection. Of course, Korean Mexican fusion is nothing new, and it receives a healthy share of ire as the poster child (it seems) of what people perceive as unnecessary fusion cuisines, but I really feel like it works here. The well-salted tortilla chips are a fantastic balance to the savory-sweet beef bulgogi, and the tang from the kimchi helps liven up those otherwise heavy flavors. And anyone who’s been here in Cambridge knows that there’s nothing closer to heaven than a healthy pile of melted mozzarella on tender Asian-marinated beef.
The best part is that I’m not the only one feeling the need to put Asian food on nachos this week (which is how you know you’re onto something!) because Steph at I Am a Food Blog put a California roll all on tortilla chips and it looks so, so good. Can I just start a diet where I eat only things on nachos? I feel nothing but good things and low cholesterol can come of this.
And lastly, some happy news — we’re heading to Hawaii tomorrow! B2 had his first case settle (!) this week, which means it’s literally the best time ever for us to set off on our first real vacation since starting work last fall. We’re planning on staving off fall for two more weeks, eating lots, and lots, and lots of good food (if you’re on Oahu, you might wanna stock up on poke now … before we get there and empty out all the Foodlands), figuring out how to wed, and, most importantly, spending some long-overdue quality time with family. I sense that I might need a Korean cooking refresher from his mama. Unless putting things on nachos is an age-old Korean tradition I don’t know about.
Hope you all have some plans to soak up the last of the summer!
Kimchi & bulgogi nachos
I opted for ground beef marinated in bulgogi marinade for these nachos, rather than the traditional thinly-sliced beef, because I felt it would be more scoopable. Feel free to use traditional bulgogi meat.
- Yield: serves 3-4. 1x
Ingredients
- for the bulgogi:
- 1 small pear, crushed or blended
- 4 cloves of minced garlic
- 1/2 tsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar or sweetener of your choice
- a pinch of ground black pepper
- 1 green onion, chopped finely
- 1/2 lb ground beef (or traditional beef bulgogi meat)
- for the rest:
- 1 small onion, sliced (about 1/2 cup)
- tortilla chips, to your preference (I used about 4-5 cups’ worth)
- 1/2 cup shredded mozzarella (or more, to your preference)
- 1/2 cup kimchi, diced (or more, to your preference)
- 1 small jalapeno pepper, sliced
- 1 green onion, diced
- a few sprigs of cilantro (optional)
Instructions
- A few hours ahead or the night before, marinate the bulgogi meat. Puree pear, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a food processor or blender, then mix with the ground beef and green onion. Let marinate for at least 30 minutes before making the nachos, and ideally overnight.
- When you’re ready to make the nachos, preheat the oven to 350 degrees. Heat a tablespoon of oil in a saucepan over medium-high heat. Saute the onions briefly, then add the ground beef and panfry together until the beef is cooked and the onions are translucent.
- Layer the bottom of an 8×8-inch glass dish or a 10-inch cast-iron skillet with a layer of chips. Spoon about half of the beef and onions over the chips, then half the mozzarella. Layer another few handfuls of chips, then the remaining beef, onions, and mozzarella. Bake at 350 degrees until cheese is melted, about 4-5 minutes.
- Top with diced kimchi, sliced jalapeno, green onion, and cilantro. Serve immediately.
Ice at foolproofliving.com
I thought that I was the only one constantly thinking about what to make for dinner (and for the blog). 🙂
These nachos look mouthwatering. Such a creative recipe.
Beautiful photography. As usual.
Congrats on the first case settled.
Have fun in Hawaii.
Cheers!
tworedbowls
Thank you so much, Ice!! 🙂
but i'm hungry
As someone who also lives with a person who doesn’t usually have big opinions on what we eat, I feel your pain! 😉 but this looks amazing!
tworedbowls
Bahaha — thank you!!
Millie | Add A Little
Have a great time in Hawaii Cynthia! I’m sure it will be so nice and you can stuff yourself with poke (oooh yeah)! Such a gorgeous recipe as usual – I’m sure it’ll keep the cholesterol low 😉
tworedbowls
Thank you so much, Millie!
Belinda Lo (Moonblush Baker)
What a destination! I hope you both enjoy the stay there and get a great some quality time with each other. I am great fan of East meet West or at least North West; they are stunning in the pan but even better if i had them here.
tworedbowls
Fusion is always fun, isn’t it? 🙂 Thanks so much, Belinda!
myriam
this looks beautiful and sounds delish! i love that bowl#2 came up with the idea, putting good food on nachos sounds like the kind of thing a boy would do, doesn’t it? maybe you should check with his mom to see if he’s done this before. 😉
tworedbowls
HAHA! It is so a boy thing!! Hilarity. Thank you so much! 🙂
Tieghan
Fusion food rules. Love these!
tworedbowls
Thank you so much, Tieghan!
Erika
Gurl you just slayed the nacho game.. for reals!!! I mean for REALS..
Have fun in Hawaii!!
molly yeh
DEAD.
eggboy loves anything with a corn tortilla… he is going to LOVE this!!!! i’ll definitely be making it soon. OHMYGOSH congratulations #b2 on the case and have so much fun in hawaii!!!!!! come visit me when you’re back because i just discovered a secret menu at the town pizza parlor which basically says that you can get any of their pizzas as nachos instead.
Michelle @ Hummingbird High
OH MAN, THIS IS SUCH A GENIUS COMBINATION. I can’t, even… ahhh!!!! Also, have fun in Hawaii! So jellies you’re going!
Jane Y.
these look amazing. have a great time in hawaii!
Pang @ circahappy
Finally, someone wonders the same thing – that making something “at 1 AM on a Wednesday is a normal and worthy endeavour.” 🙂 I would have made many recipes during that time myself if I lived alone.
I had never liked nachos, but it would definitely change now that I see this Kimchi & bulgogi nachos. This is such a fantastic idea; way to go Bowl#2!!!!
Anyway, have a wonderful vacation. I am looking forward to seeing all your photos 🙂
Maria | pinkpatisserie
You have absolutely killed it with the recipe. It’s nacho genius of epic proportions! Have a really lovely trip!
Lan | morestomach
i turned to dw last night when i saw this in your flickr and said bulgogi + nachos, why didn’t i think of this? yes to this so hard.
thanks for the cambridge link, we are headed to boston next month for our anniversary and i’m only just now compiling a list of things to do and places to see and foods to eat.
have a wonderful trip to HI.
stephanie
omg. i NEED these! i love how you used ground beef, because, yes, it is infinitely more scoopable! and kimchi…on nachos!! LOVE 😀
Cate @ Chez CateyLou
I love that B2 came up with this idea!! Although you should still take all the credit, you made them 🙂 They look delicious!! I hope you two have the best time in Hawaii! Congrats on B2’s case – what perfect timing!
Graham @ Glazed & Confused
Correction, 1AM definitely IS the right time to make bulgogi nachos. (Then again, when isn’t?)
These are NEXT LEVEL.
Hope you have the bestest time in Hawaii! Make sure too eat one too many shaved ice or whatever it is that they do there in my honor. <3
Marta @ What should I eat for breakfast today
OMG Hawaii!!!! I am so jealous!!! Have tones of fun! And it’s a cool story, Tomasz is just like it as well 🙂
whiskandshout
What an awesome idea! This looks amazing and is unbelievably unique!
Lindsey
yes yes yes! frank loves the kimchi nachos from kimchi grill, so i can imagine how awesome the combo is!
and have a blast in hawaii! all the best for safe and adventurous travels! xoxo!
Nancy @ gottagetbaked
Kudos to bowl #2 for coming up with this brilliant idea! I love anything and everything on nachos and your kimchi bulgogi version looks daaaaaaamn good. I hope you guys have an amazing vacay. You definitely deserve it after surviving the first year as associates. I know how exhausting this profession is – I honestly believe that lawyers should take more breaks throughout the year because otherwise, you’re staring at inevitable burn-out. Eating lots and lots of poke, lying around in the sun, and wedding planning sounds marvelous! And also, make sure to down lots of tropical drinks with tiny umbrellas perched kitschily on top!
kristie @ birchandwild.com
I love this! The photos are gorgeous, the nachos look delicious (it is my new goal to add kimchi to everything), and I am heading to Hawaii myself soon, so you renewed my excitement about that. Have the best time!
Joyti
I totally think of things to cook/write for the blog at the most random times too. Oh, like while brushing my teeth.
Anyways, the nachos sound delicious and there’s nothing, nothing wrong with fusion if done right. Like this 😀
I’ll sure you’ll have an amazing time in Hawaii. Bring back some photos for the rest of us!
Alanna Taylor-Tobin
Awesome! It is now 1am and I’m going to go to bed wondering whether I should really be making nachos. There’s a Korean restaurant here in SF that makes poutine with bulgogi and kimchi and they are incredible. I bet these nachos are even better! Wishing you and B2 an amazing trip and save travels!
erika
Lolol you’re just hilarious, as usual!!! Also brilliant. Do we share a brain? I’m currently planning a nacho bar for a bday gathering on sat and everyone will think I’m a freaking genius if I put this out. Whee!! I’ve never made bulgogi before, but the flavors sound SO GOOD–pear + ginger + soy? YUM. Dying to try a vegetarian spin on this!! Have SO MUCH FUN IN HAWAII!!!!!!!!!
Edlyn
Cynthia, I know little to nothing of Korean food but I wanted to tell you that these nachos look amazing! Well I have tried kimchi once and I’m not sure why. But you put it on nachos!!! Good for you. I live with a similar (mostly) uninspiring in the kitchen person so I know what you mean. Have fun in Hawaii! Is that where B2’s family lives? Lucky you. Stttttttretch out the summer lady! You’ve earned it.
Sarah @ SnixyKitchen
Hope you have a fabulous trip to Hawaii! When you figure out all the details of this nachos only diet, I’m on board. Whoever said nothing good happens after midnight was obviously wrong. Because: BULGOGI NACHOS!
Sini | My Blue&White Kitchen
I’ve never heard of bulgogi before yet alone of kimchi & bulgogi nachos but boy does this look delicious! All that melted cheese on top… Yes! Also, I can totally relate to that frustration of “what the heck should I have for dinner tonight??”. How can ones brain at the same time be so full of food (cause let’s be honest, approximately every second thought of me is food related) AND lacking food inspiration? It’s probably the same thing as when your closet is full of clothes yet you feel like you’ve nothing to wear… Well, well. BULGOGI, FOLKS!!
Laura
Safe passage to Hawaii, dear! Hope it’s restful for you both AND I hope you have time to dream up even more TOTALLY NECESSARY fusion-y foods :))) xo
ellie | fit for the soul
Ahhhhh now I want this, like really bad! Of all things I could have tried, I still haven’t been able to make it to the Mex-Korean food trucks. Great job with this recipe, and I love how you added pear to the bulgogi. I normally use pear, kiwi, or apple. Just depends what’s in my fridge. And it’s so strange how we girls seem to be the foodies in the relationship, as my husband isn’t that much into food either. Good thing my daughter (14 months old) is crazy about food and perhaps a little too much. 😛
Sarah @ Little House Pantry
i love hearing about other people who obsess about food at the most inopportune times (1am! Mine is ALWAYS while I’m driving and can’t do anything about it…) Have fun in Hawaii!
Kathryn
I’m totally ready to sign up for that nacho diet…
Hope you guys are having a wonderful + relaxing + ennergising time in Hawaii! You guys so deserve a proper break and some good quality downtime xo
dinnersforwinners
This is an incredible pile of chips girlfran! What a great post 🙂 I’m so pleased yall are enjoying a well-deserved vacation and wonderful food and sun. Hurray! Meanwhile, I can’t believe I’ve never combined kimchi and tortilla chips! I love B2s brief mention of this idea… that is so how my husband and I are 🙂 Ummmm I’m suddenly thinking about kimchi hot queso dip. Dang, you’re a genius with this!
cheri
HI Cynthia, love this, sounds so good. this is going to sound horrible but sometimes I get so mad at my husband because he can always fall asleep so easily.
Our Food Stories
oh my…this looks so delish dear!! could totally have this right now! 🙂
x
laura & nora
Amanda
Heck yeah!! This is awesome! As always love your stories.
Kathleen
Love, love, love your photos and blog! Kimchi – Bulgogi Nachos is one of my favorite snack foods! It’s great with fried wonton chips as a substitute to tortilla chips too! 🙂
Kate Ramos (@holajalapeno)
This looks incredible! And that bulgogi marinade alone could take me down a rabbit hole. I mean bulgogi burgers, bulgogi meatloaf…..well you get the picture.