Introduce new, exciting flavors to your family and friends within a familiar comfort food with this recipe for Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli!
It’s coming. The party I look forward to all year long. The get together that signifies the unofficial beginning of summer fun for all my buddies.
Cinco de MAN-o.
Not mano… MAN-o.
It all started with an impromptu little hangout session the night of our church’s women’s retreat several years back. All of our wives (or possibly even girlfriends at the time come to think of it) were away and us guys were bored. It’s no secret I love entertaining, so everyone came over my house and I cooked up some Mexican food. Partly because it was the weekend of May 5th and largely because I just freaking love Tex-Mex and Southwest flavors, I cooked up a Mexican feast.
With our wives now away the first weekend of May each year, this Cinco de MAN-o party has become an assumed ritual. I don’t even need to send out invite texts anymore. Everyone just knows… show up the first weekend of May. Done.
Each year I always try a few new recipe ideas out on the guys. They are a great gauge of of critics, from picky eaters who don’t each much more than meat and potatoes to dudes that pick apart Michelin-rated restaurants. When I create a dish that gets everyone excited, I know I’ve hit a winner. These Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli are it.
The flavors in these Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli are unbelievably addicting. I first had Korean Steak Nachos at the Kimchi Taco Truck in NYC (which now also has a restaurant location called Kimchi Grill in Brooklyn). The flavors were so new, so different, and I couldn’t stop eating them. I found myself craving these nachos week after week, and I knew I could make a version of them at home.
Let’s break down these Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli:
- The bulgogi marinade on the steak is crazy good. You’ll find yourself using it frequently for steak because it’s amazing. You’ll want to slice the steak thin, which is easy work if you partially freeze the meat for a bit to firm it up.
- Kimchi by itself is a really strong flavor. It’s a staple you’ll find on pretty much every Korean table daily. Chopping it up and scattering it around the nachos is a great way to introduce the new flavor in a more subtle way.
- If you’ve never had gochujang, it’s basically the Korean version of Sriracha. It’s got a lot more depth of flavor and again, mixing into this creamy aioli (a mixture of sour cream, mayo, and gochujang), it makes it way more approachable to palates that are unfamiliar with the spicy fermented chili paste.
- Go crazy with the toppings… I’m partial to my homemade pico de gallo and the BEST guacamole, along with scallions, cilantro, and some lime wedges!
Come Cinco de Mayo this year, celebrate with combining a fusion of big, bold flavors… Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli!
Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli
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