Bulgogi Nachos Recipe With Zesty Salsa

Do you love Korean barbecue? If so, you’ll certainly love this bulgogi nachos recipe, stuffed with melted cheese, sour cream and a zesty homemade salsa.

Bulgogi Nachos Recipe With Zesty Salsa

Hailing from Korea, bulgogi is a type of grilled marinated beef that is typically grilled or pan-cooked. If you’ve ever had Korean barbecue, you’ve had bulgogi. It’s typically thin slices of sirloin or other prime cuts of beef, but either way it’s always marinated with soy sauce, sugar, sesame oil, garlic, pepper and a handful of other ingredients. While the meat is great on its own, how delicious does it sound surrounded by homemade salsa, melted cheese, sour cream and tortilla chips? Today we’ll be showing you how to easily prepare a bulgogi nachos recipe with zesty salsa.

Ingredients:

• 3 tomatoes, seeded & diced
• 1 red onion, diced
• 1 bunch cilantro, minced
• 3 limes, juiced and zested
• 2 jalapeños, diced
• salt and pepper to taste
• 1 lb. marinated bulgogi
• 2 tbsp. vegetable oil
• tortilla chips, as needed
• mexican blend cheese, as needed
• sour cream, as needed

Step 1: Make Salsa

Grab all of your vegetables (tomatoes, onion, cilantro, and jalapeños) and chop them up into small bits to make a salsa. Drench the salsa in lime, add salt and pepper, mix it and let it chill in the fridge for a bit.

Step 2: Cook Bulgogi & Plate Nachos

Grab 1/2 of the marinated bulgogi and 1 tablespoon of vegetable oil and cook it in a large skillet over medium heat. Cook it for one minute ’till it’s browned, then toss the meat for another 3 minutes (a total of 4 minutes cooking time). Do the same with the other half of the bulgogi and another tablespoon of vegetable oil.

Pile your tortilla chips on a baking dish, then top them with the cooked bulgogi and throw on a whole lot of the Mexican blend cheese. Place the baking dish in the broiler and cook for 5 minutes or until the cheese melts.

Step 3: Serve

Serve the nachos with more cheese, sour cream and of course the salsa you made. Enjoy!

Check out the full recipe over at Kitchen Bowl, thanks to misshangrypants.

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