Ingredients:

Toppings

• 1 cup kimchi, chopped

• 1/4 cup mayonnaise

• 1 Tbsp Sriracha, or more, to taste

• 2 Tbsp worcestershire sauce, or more, to taste

• tortilla chips

• ½ cup shredded cheddar cheese

• ½ cup shredded Monterey Jack cheese

• 2 tablespoons chopped fresh cilantro leaves

• ¼ teaspoon sesame seeds

• green onion, chopped

Korean Beef

• 2 tablespoons light brown sugar, packed

• 2 tablespoons reduced sodium soy sauce

• 1 teaspoon toasted sesame oil

• 1 teaspoon freshly grated ginger

• ¼ teaspoon crushed red-pepper flakes, or more to taste

• 2 teaspoons vegetable oil

• 2 cloves garlic, minced

• 8 ounces ground beef

Instructions:

Make the beef

1. Whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes in a small bowl.

2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside and keep warm.

Prepare your toppings

1. Make the yum yum sauce by whisking together the siracha, mayonnaise, and worcestershire sauce. Adjust ingredients to desired taste.

2. Chop up the Kimchi and green onions and set aside.

Assemble the nachos

1. Preheat oven to 350. Cover baking sheet with tortilla chips and then add the ground beef and cheese. Place in oven for about 8 minutes, until the cheese has completely melted.

2. Take out, and add the rest of your toppings to the top. Place back in oven for about 5 more minutes.

3. Serve warm and enjoy!