Colorful Three-Color Vegetable Quesadilla
The Ultimate Leftover Holiday Ingredient Hack! A Unique and Delicious Fusion Quesadilla Made with Leftover Three-Color Vegetables
Tired of leftover namul after the holidays? This recipe is your answer! Transform your leftover gosari-namul, mu-namul, and sigeumchi-namul into a fantastic fusion quesadilla featuring savory fried rice, gooey melted cheese, and a zesty gochujang sauce. It’s a delightful twist that’s far from greasy and wonderfully satisfying. Give your leftover vegetables a delicious new life with this creative dish that’s sure to impress your family!
Main Ingredients- Three-color vegetables (fernbrake, radish, spinach namul, etc.) about 2 cups
- Mozzarella cheese 150g
- Tortillas 3 sheets
Spicy Beef Fried Rice- Ground beef 120g
- Warm cooked rice 2/3 bowl (approx. 130g)
- Minced garlic 1 tsp
- Cooking wine (Mirin or Cheongju) 1 Tbsp
- Coconut oil or cooking oil, a little
Fusion Gochujang Sauce- Gochujang (Korean chili paste) 1 Tbsp
- Tomato sauce 2 Tbsp
- Chili sauce 1.5 Tbsp
- Ground beef 120g
- Warm cooked rice 2/3 bowl (approx. 130g)
- Minced garlic 1 tsp
- Cooking wine (Mirin or Cheongju) 1 Tbsp
- Coconut oil or cooking oil, a little
Fusion Gochujang Sauce- Gochujang (Korean chili paste) 1 Tbsp
- Tomato sauce 2 Tbsp
- Chili sauce 1.5 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the Fusion Gochujang Sauce. In a small bowl, combine 1 Tbsp gochujang, 2 Tbsp tomato sauce, and 1.5 Tbsp chili sauce. Mix well until smooth and set aside to let the flavors meld.
Step 2
Take your leftover three-color namul (like fernbrake, radish, and spinach) and chop them into bite-sized pieces. If the namul seems a bit dry, lightly sauté them in a pan with a touch of oil until they are slightly rehydrated and tender.
Step 3
Now, let’s make the fried rice. Heat a little coconut oil or cooking oil in a pan over medium-low heat. Add 1 tsp of minced garlic and sauté until fragrant, being careful not to burn it.
Step 4
Once the garlic is aromatic, add 120g of ground beef and 1 Tbsp of cooking wine. Increase the heat to medium-high and stir-fry until the beef is fully cooked and browned.
Step 5
Add 2/3 bowl of warm cooked rice and 2-3 Tbsp of the prepared Fusion Gochujang Sauce to the pan with the cooked beef. Stir-fry everything together until well combined, ensuring the sauce evenly coats the rice. This creates a delicious spicy beef fried rice.
Step 6
It’s time to assemble the quesadillas! Lay a tortilla flat. Spread a thin layer of the Fusion Gochujang Sauce on the inner side. Then, sprinkle a generous amount of mozzarella cheese over the sauce.
Step 7
Next, spoon the spicy beef fried rice onto half of the tortilla, spreading it out evenly. Be careful not to overfill, as this can cause the quesadilla to burst.
Step 8
Arrange the prepared three-color namul over the beef fried rice. Top generously with more mozzarella cheese to enhance the cheesy goodness.
Step 9
Fold the other tortilla in half and place it over the filling to create a half-moon shape. Heat a dry skillet over low heat. Carefully place the folded quesadilla in the pan and cook for about 2-3 minutes per side, or until the tortilla is golden brown and the cheese is completely melted. Keep an eye on it to prevent burning.
