Nachos! Nachos! Nachos!

Bulgogi Nachos? Let me apologize now. 🤤🤤🤤

This bulgogi sheet pan nachos recipe is filled with layers and layers of fresh ingredients. And who doesn't love bulgogi??

I know! My mouth is watering too.

Ingredients

• 1 lbs boneless short rib

• 1 bag corn tortilla chips (I used Hyvee's Round tortilla chips)

• 1 bag 8oz Monterey Jack cheese (I used Crystal Farms Cheese)

• 1/3 c our bulgogi sauce

• Sesame seeds

• 1 jalapeños

• 1 bunch cilantro

• 1 bunch green onion

• small sweet tomatoes

• 1/4 c diced red onion

• 1 lime

Step 1

Preheat oven to 350°F.

Cut 1 lbs boneless short rib into small bite size pieces.

Combine with 1/3 c #bornwithseoul bulgogi sauce.

Cook on the stove top and set aside.

Step 2

Start preparing all your fresh toppings. I like to dice everything and set aside in some small bowls so that they are ready when I pull the tray of nachos out of the oven.

Dice away!

• 1 fresh jalapeños

• 1 bunch cilantro

• 1 bunch green onion

• 6 small sweet tomatoes

• 1/4 c diced red onion

Step 3

Start by lining the sheet pan with parchment paper to keep the clean up to a minimum. Layer corn chips on a sheet pan and spread Monterey Jack cheese and Bulgogi over the chips. Bake for 10 min or till cheese melts.

Step 4

Now add the rest!

Start layering the jalapeños, cilantro, green onion, tomatoes, and sesame seeds.

You can also serve with guacamole. Enjoy!