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Steak Bulgogi Nachos

Steak Bulgogi Nachos with Kimchi and Asian Pear

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Recipe Details


Yes, we’re chefs, not athletes—but in our humble opinion, this nacho mashup is a total touchdown. Chef Taylor is combining the flavors of Korean barbecue with crunchy, cheesy nachos to create a game-day dish that’s a major upgrade from your average plate of hot wings. Steaks are marinated in a sweet and savory blend of soy sauce, brown sugar, rice wine vinegar, sesame, and Sriracha, then seared until medium rare. They’re sliced up and piled atop homemade tortilla chips with two types of melty cheese, kimchi, crunchy Asian pear, and more Sriracha.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 670
  • Protein 42g
  • Total Carb 43g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • corn tortillas
    corn tortillas
  • Asian pear
    Asian pear
  • scallions
  • kimchi
    1/4 cup
  • garlic
    2 cloves
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • light brown sugar
    1 tablespoon
    light brown sugar
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • Sriracha
    3 packets
  • steaks
  • shredded Cheddar cheese
    1 ounce
    shredded Cheddar cheese
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium ovenproof pan
  • 6" small pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Stack tortillas and cut into 6 equal wedges. Rinse pear; slice off rounded sides, discarding core, and cut into ¼-inch slices. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop kimchi. Mince garlic

  2. Marinate steaks

    Marinate steaks

    In a medium bowl, whisk together soy sauce, brown sugar, rice wine vinegar, scallion whites and light greens, garlic, and 1½ packets Sriracha (feel free to skip or use half for less heat) until fully combined. Save remaining Sriracha for serving. Pat steaks dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature, about 10 minutes.

  3. Make tortilla chips

    Make tortilla chips

    While steaks marinate, place tortilla wedges on a baking sheet. Drizzle over 1 tablespoon canola oil, season with ½ teaspoon salt and pepper as desired, and toss to coat. Arrange in a single layer, spacing apart, and bake until just crisp, 5-6 minutes. Then, transfer tortilla chips to a paper towel–lined plate. After 10 minutes of marinating, remove steaks from marinade, allowing excess to drip off. Reserve marinade in bowl for the next step.

  4. Cook steaks and bulgogi sauce

    Cook steaks and bulgogi sauce

    Heat ½ tablespoon canola oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add steaks. Sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate. Set aside to rest, 5 minutes. Reserve pan. Meanwhile, transfer reserved marinade to a small pot. Bring to a boil over high heat. Reduce heat to medium low. Simmer, stirring occasionally, until thickened, 2 minutes. 

  5. Assemble and bake nachos

    Assemble and bake nachos

    Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into ¼-inch slices. Wipe pan from steaks clean, then add tortilla chips in a single layer. Top with half of Cheddar and half of Monterey Jack. Layer over steak, kimchi, remaining Cheddar, and remaining Monterey Jack. Transfer to oven and bake until cheese is melted and bubbly, 5-6 minutes.

  6. Plate steak bulgogi nachos

    Plate steak bulgogi nachos

    Drizzle bulgogi sauce over steak bulgogi nachos (soak pot from sauce to make cleanup easier). Garnish with pear slices and scallion dark greens and drizzle over remaining Sriracha, if desired. Transfer to serving plates, or serve family-style with a refreshing beer. Dig in!

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