Bulgogi-Inspired Beef Quesadilla
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 30 min
- Yield: 6 servings
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 30 min
- Yield: 6 servings
Ingredients
Beef Marinade:
10 ounces soy sauce
1/2 cup gochujang chile paste
3 ounces sesame oil
2 ounces sesame seeds
2 ounces white vinegar
1 ounce mirin
1 Asian pear, coarsely chopped
2 pounds ground beef
Pickled Onions:
1 red onion, sliced thinly
1 cup white vinegar
1/4 cup sugar
1/4 cup kosher salt
To serve:
4 tablespoons unsalted butter
12 slices American cheese
Six 10-inch flour tortillas
1/2 head iceberg lettuce, shredded
Directions
- For the beef marinade: Add the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear to a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the beef mixture and brown until cooked, 8 to 10 minutes.
- For the pickled onions: Add the onions, vinegar, sugar and salt to a small saucepot and bring to a boil. Turn off the heat and let cool completely, then strain and reserve.
- To serve: Heat a large cast-iron pan over medium heat and melt a couple of tablespoons of butter. Place 2 slices American cheese in a tortilla, then add the ground beef, pickled onions and iceberg lettuce and fold closed. Repeat with the remaining ingredients to make 5 more. Brown the filled tortillas in 2 batches in the butter, adding butter as needed, until golden and crispy on both sides, about 4 minutes per side.
