Bulgogi-Inspired Beef Quesadillas

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Pickled Onions:

1 red onion, thinly sliced

1 cup white vinegar 

1/4 cup sugar 

1/4 cup kosher salt

Marinated Beef:

1 1/4 cups soy sauce 

1/2 cup gochujang   

1/4 cup plus 2 tablespoons sesame oil  

1/4 cup sesame seeds  

1/4 cup white vinegar  

2 tablespoons mirin

1 Asian pear, coarsely chopped 

2 pounds ground beef 

To serve:

4 tablespoons unsalted butter

12 slices American cheese 

Six 10-inch flour tortillas 

1/2 head iceberg lettuce, shredded 

Sesame seeds, for sprinkling

Directions

  1. For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside.
  2. Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
  3. Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
  4. To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.