Cheesy Bulgogi Quesadilla
A Hearty Winter Treat! Homemade Korean-Style Cheesy Bulgogi Quesadillas
This recipe offers a delightful Korean twist on the classic quesadilla, perfect for using up leftover bulgogi or pre-marinated meat. We’ll be filling whole wheat tortillas with savory bulgogi and gooey mozzarella cheese for an irresistible combination. If you enjoy a bit of spice, feel free to add chopped cheongyang peppers or jalapeños for an extra kick. It’s a satisfying meal or a special snack!
Main Ingredients- Spinach 100g
- Onion 100g
- Carrot 60g
- King Oyster Mushroom 90g
- Minced Garlic 10g (1 Tbsp)
- Ground Beef 220g
- Soy Sauce 25g (2 Tbsp)
- Sugar 25g (2 Tbsp)
- Black Pepper 2g (a pinch)
- Whole Wheat Tortillas 4 pcs
- Mozzarella Cheese 200g
Mayonnaise Sauce- Soy Sauce 20g (1.5 Tbsp)
- Sugar 20g (1.5 Tbsp)
- Mayonnaise 80g (4 Tbsp)
- Black Pepper 1g (a pinch)
- Soy Sauce 20g (1.5 Tbsp)
- Sugar 20g (1.5 Tbsp)
- Mayonnaise 80g (4 Tbsp)
- Black Pepper 1g (a pinch)
Cooking Instructions
Step 1
First, in a bowl with the ground beef, add 10g (1 Tbsp) of finely minced garlic for initial seasoning.
Step 2
Peel the onion (100g) and slice it thinly into strips.
Step 3
Wash the carrot (60g) thoroughly. Use a julienne peeler to create thin strips for a more tender texture, or simply julienne it by hand if preferred.
Step 4
Clean the king oyster mushrooms (90g), pat them dry, and slice them into strips similar in thickness to the onions.
Step 5
Wash the spinach (100g) thoroughly under running water. Remove only the thick bottom stems.
Step 6
To the bowl with the ground beef and garlic, add 25g (2 Tbsp) of soy sauce, 25g (2 Tbsp) of sugar, and 2g (a pinch) of black pepper. Mix well by gently kneading, and let it marinate for about 10 minutes.
Step 7
Heat a lightly oiled pan over medium heat. Add the marinated ground beef and stir-fry, breaking up any clumps, until it’s mostly cooked through.
Step 8
Once the beef is nearly cooked, add the julienned onion, carrot, and king oyster mushrooms to the pan. Stir-fry until the vegetables begin to soften.
Step 9
When the mushrooms are cooked and the vegetables have wilted slightly, add the prepared spinach. Stir-fry quickly as spinach cooks very fast.
Step 10
Once the spinach has wilted completely, transfer the bulgogi and vegetable mixture to a bowl and let it cool slightly. Putting very hot filling onto tortillas can cause them to tear.
Step 11
In a separate bowl, combine 80g (4 Tbsp) of mayonnaise, 20g (1.5 Tbsp) of soy sauce, 20g (1.5 Tbsp) of sugar, and 1g (a pinch) of black pepper. Whisk until smooth to create the mayonnaise sauce.
Step 12
Lay one whole wheat tortilla flat. Spread half of the prepared mayonnaise sauce thinly over one half of the tortilla’s inner surface. The cheese melting into the sauce adds extra flavor.
Step 13
Place the sauce-covered tortilla onto a lightly preheated pan set over medium heat.
Step 14
Evenly sprinkle half of the mozzarella cheese (200g) over the tortilla. Using a generous amount of cheese makes it extra delicious.
Step 15
Distribute the cooled bulgogi and vegetable mixture evenly over the cheese. Be careful not to overfill, as this could cause the tortilla to tear.
Step 16
Add the remaining mozzarella cheese generously on top of the filling.
Step 17
Fold the unfilled half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula and cook until golden brown on both sides. Cook over medium-low heat to allow the cheese to melt thoroughly.
Step 18
Once one side is golden brown, carefully flip the quesadilla and cook the other side until it’s also golden brown. Your delicious cheesy bulgogi quesadilla is now ready to enjoy!
