These spicy Korean kimchi nachos provides the perfect combination of spicy and sour from the kimchi and spicy sauce, and balances out perfectly with the smoothness of the sour cream and the crunch of the chips. It's the perfect appetizer to eat with friends - easy to share and bold in flavours. Add some bulgogi beef or roasted chicken, and you got yourself a meal!
This dish is definitely a crowd pleaser and it's so easy to make. It's one of those recipes that you can whip up in 25 minutes top, and delicious to have for a game day or summer BBQ.
The inspiration behind the dish
Back in 2016, we went to travel and live in China for half a year to experience new things and learn Mandarin. Although it was an amazing experience and we loved every moment of it, one weird thing we missed so much was Mexican food. We would look around for Mexican food but all we could find was mediocre Tex-Mex food. Once we came back, one of the first dish we developed was this Spicy Korean Kimchi Nachos because we wanted to experience with Mexican Asian fusion recipes!
More related recipes
What is Kimchi
Kimchi is a Korean side dish, known as Banchan, that is made of fermented vegetables. The most famous one around the world is most definitely the napa cabbage kimchi. You can attempt to make your own with the help of this recipe, or it can easily be found in any Asian supermarket. We even spotted some at Costco and although it's not the best one, it's good enough to satisfy our craving. Kimchi is made out of Korean staple ingredients such as gochugaru, green onions, garlic and ginger. It's a very healthy food that usually accompanies every Korean meal. We love using it in fusion recipes as it gives such great and delicious flavors.
Which Nachos to use
Nachos are a Mexican classic and it happens to be one of Alvin's favorite dish. For this recipe, supermarket nachos will do the trick. Our favorite ones are the Que Pasa tortilla chips because they're big and not too salty. If you can get your hands on homemade fried tortilla chips from your local Mexican restaurant or grocery, even better!
All about the creamy Gochujang sauce
The spicy sauce is made out of Kewpie Japanese mayonnaise, sesame oil and gochujang. It's creamy, umami, spicy and oh-so-addicting! It's such a simple recipe but will elevate your spicy Korean kimchi nachos to the next level. We always use this Kewpie for our mayo and this gochujang brand for our red pepper paste. This sauce is also easily adjustable if you would prefer it on the milder side.
Tips to make the best spicy Korean kimchi nachos
- Drain the kimchi as much as possible to avoid soggy tortilla chips.
- Layer strategically. Start with a layer of tortilla chips, the cheese and then the kimchi. As the kimchi tends to be juicy, the cheese will help create a barrier to avoid wetting the chips too much.
- Repeat layering steps twice to create 2 layers. The more the better!
- Adjust the spiciness of the sauce. Reduce amount of gochujang or add more mayonnaise if you like you sauce on the milder side. Also, we suggest putting the spicy sauce on the side so you can better control the quantity that you eat with your tortilla chips.
- Mix cheddar and mozzarella cheese for the best flavor.
- Switch the egg for preferred protein. Be sure to chose a protein that's not overly juicy. Popular proteins includes bulgogi beef, roasted chicken and beans.
- Tortilla chips from the supermarket will do, but homemade ones from the local Mexican restaurant or grocery is even better!
- Kimchi is the flavor king and will add a tangy sour flavor.
- Cheese, because what is nachos without cheese? We love to mix mozzarella and cheddar.
- Green onions for that extra oniony flavor.
- Egg for protein, but feel free to swap for your favorite protein.
- Sour cream is essential to add that creaminess and to balance out the sour kimchi.
- Gochujang will provide the spicy and slightly sweet flavor to the sauce.
- Japanese mayonnaise will create the best of the spicy sauce. We also use this brand.
- Sesame oil for the added nutty delicious flavor.
Layer your nachos. Preheat oven at 350 degrees Fahrenheit. In a medium-sized baking pan, place about 1 cup of the nacho chips at the bottom, lying them flat to form a bed of nacho chips. Place 1/3 cup of the grated cheese evenly and then top with 1/2 cup of kimchi. Add the other 1 cup of nacho chips on top of the kimchi and cheese layer, forming another bed of nacho chips. Place the other 2/3 cup cheese and the other 1/2 cup of kimchi on top. Bake in the oven for about 5 minutes, or until the cheese is fully melted.
Make the spicy sauce. Combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.
Fried the egg. Heat 1 tsp of oil on a frying pan over medium high heat. Cook the egg for about 3-5 minutes, or until the egg whites are firm and cooked and the egg yolks are slightly runny.
Assemble. Place the sunny side up egg in the middle of the nacho dish. Drizzle with sour cream and the spicy sauce. Top with green onions.
Spicy Korean Kimchi Nachos
- 2 cup tortilla chips
- 1 cup kimchi
- 1 cup cheese mozzarella, cheddar
- chopped green onions for topping
- 1 egg
- sour cream for topping
- 1 tsp gochujang korean red pepper paste
- 1 1/2 tsp Japanese mayonnaise
- 1/4 tsp sesame oil
- Preheat oven at 350 degrees Fahrenheit. In a medium-sized baking pan, place about 1 cup of the nacho chips at the bottom, lying them flat to form a bed of nacho chips. Place 1/3 cup of the grated cheese evenly and then top with 1/2 cup of kimchi. Place the other 1 cup of nacho chips on top of the kimchi and cheese layer, forming another bed of nacho chips. Place the other 2/3 cup cheese and the other 1/2 cup of kimchi on top. Bake in the oven for about 5 minutes, or until the cheese is fully melted.
- To make the spicy sauce, combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.
- To make sunny side up eggs, heat 1 tsp of oil on a frying pan over medium high heat. Cook the egg for about 3-5 minutes, or until the egg whites are firm and cooked and the egg yolks are slightly runny.
- To assemble dish, place the sunny side up egg in the middle of the nacho dish. Drizzle with sour cream and the spicy sauce. Top with green onions.