Korean BBQ Pork Nachos with Quick-Pickled Veggies

This fusion recipe combines the bold flavors of Korean BBQ with classic nacho crunch. The quick-pickled veggies add brightness, while the sriracha-lime crema balances the dish. Perfect for game day or weeknight dinners!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground pork
• 1/3 cup Korean BBQ sauce
• 1 bag (13oz) thick tortilla chips
• 1 cup shredded Monterey Jack cheese
• 1/2 cup julienned carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup rice vinegar
• 1 tsp sugar
• 1/2 cup sour cream
• 1 tbsp sriracha
• 1 lime (zested + juiced)
• 2 tbsp chopped cilantro

Instructions

1. Make quick-pickled veggies: Combine carrots, cucumber, rice vinegar, and sugar in a bowl. Set aside.
2. Brown pork in a skillet over medium-high heat until fully cooked (5-7 mins). Drain fat.
3. Add Korean BBQ sauce to pork and simmer for 3 minutes. Remove from heat.
4. Arrange tortilla chips on a baking sheet. Top with pork mixture and cheese.
5. Broil 2-3 minutes until cheese melts (watch carefully!).
6. Mix sour cream, sriracha, lime zest, and 1 tbsp lime juice for crema.
7. Drain pickled veggies and scatter over nachos.
8. Drizzle with sriracha crema and sprinkle with cilantro.
9. Serve immediately with lime wedges.

Chef's Note

For extra crunch, toast the tortilla chips at 350°F for 5 minutes before assembling!

Make-Ahead Tips

Pickled veggies keep for 1 week refrigerated. Assemble nachos just before serving.

Substitutions

Use ground chicken or beef instead of pork. Greek yogurt works for sour cream.