Korean BBQ Beef Nachos

Instructions

1. Prepare the Korean BBQ sauce
   In a small bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger until well combined and the sugar is dissolved.
2. Cook the beef
   In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until no longer pink, about 5-7 minutes. Drain excess fat if necessary. Add the Korean BBQ sauce to the skillet and stir to coat the beef. Simmer for 2-3 minutes until the sauce thickens and coats the meat well.
3. Prepare the base
   Preheat your oven to 375°F (190°C). Arrange the tortilla chips in an even layer on a large, oven-safe platter or baking sheet. Make sure the chips overlap slightly to avoid bare spots.
4. Assemble the nachos
   Spoon the Korean BBQ beef evenly over the chips. Sprinkle the shredded cheese over the beef layer. Add about half of the chopped kimchi on top of the cheese.
5. Bake the nachos
   Place the nachos in the preheated oven and bake for 5-7 minutes, or until the cheese is completely melted and beginning to bubble around the edges.
6. Add the fresh toppings
   Remove the nachos from the oven and immediately top with the remaining kimchi, sliced green onions, chopped cilantro, and toasted sesame seeds. Add sliced jalapeños if desired.
7. Serve immediately
   For the best experience, serve the nachos while they're still hot and the cheese is melted. Provide extra gochujang or hot sauce on the side for those who want additional heat.