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.
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 cupkimchi, diced (or more, to your preference)
1 small jalapeno pepper, sliced
1 green onion, diced
a few sprigs of cilantro (optional)
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.