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Note the recipe requires at least 4 hours to marinate the beef so plan ahead!
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Start by marinating your beef.
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Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl.
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Make sure everything is incorporated.
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Add the beef into a sealable bag and pour the marinade in the bag.
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Gently massage the marinade into the beef, seal the bag and let it marinate in the refrigerator for 4 hours or overnight.
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When you are ready to cook your beef, you can either grill, or cook in a large oven-safe skillet and finish it in the oven as I did.
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Heat a large oven-safe skillet on high heat for a few minutes.
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Add the butter and immediately add the beef.
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Let the beef cook in the butter for about 3 minutes, untouched, then flip.
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You should have a nice sear.
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Cook for about a minute, then place skillet in a preheated 300 F oven to finish to your desired temperature.
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Once cooked, remove skillet from oven and let beef rest for a few minutes.
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Then cut into bite sized pieces.
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Nibble around the bone.
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Well, you dont have to but thats my favorite part.
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Next its time to assemble the nachos.
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Keep your oven preheated but increase the heat to 325 F.
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Layer the base of an oven-safe skillet or plate with tortilla chips.
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Top with the Monterey jack cheese, then add half of the diced onions.
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Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.
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Pop this into the oven to get everything warmed through and get the cheese nice and melted.
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During this time, cook the egg.
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Melt the butter in a skillet over medium heat.
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Crack the egg and add it to the skillet.
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With a spatula, break up some of the thick egg white so the egg cooks evenly.
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Once the egg white is done and the yolk is done to your liking, remove from heat.
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Remove the kimchi nachos from the oven and top with the egg.
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Add the sour cream, and shower the nachos with the sliced scallions.
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Now the moment youve been waiting for.
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Dig in.
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My preference is to take a nacho, break it into the egg yolk and a bit of the sour cream, and go to town.
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The end result is probably, I kid you not, the best nachos Ive had.
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There is something about the tanginess and spiciness from the kimchi that really makes these stand out.
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The perfect Asian marinated beef, along with the creaminess from the egg yolk just made these nachos rock.
