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Honestly, this was made without much planning and I happened to have all the ingredients on hand and voila…. bulgogi and kimchi quesadilla. A while ago I made some seasoned sliced beef or known as bulgogi in Korean. Bulgogi is highly popular Korean beef dish. I was craving for something slightly crispy, with some Asian twist, and trying to make use of the kimchi before they went expired and thought I would try making some healthy quesadillas again. I enjoy the combination of taste in there and lunch in no time again and seriously…you can be creative and make your own combination.
BULGOGI AND KIMCHI QUESADILLA
Ingredients
- 4 6- inch whole wheat tortilla wrap
- Cooking oil
Bulgogi:
- 6 oz rib-eye place the meat in the freezer for about 15 minutes and then thinly slice it
- 1 Tbsp soy sauce
- 1 tsp Asian sesame oil
- 1 Tbsp sugar
- 2 cloves garlic peeled and finely minced
- Freshly ground black pepper to taste
- 1 stalk green onion cut into 1-inch piece
Other fillings:
- 6 oz shredded mozzarella cheese
- 1 cup of store-bought kimchi squeeze out excess juice and chopped
Instructions
Preparing the bulgogi:
- Marinate the beef in the soy sauce, sesame oil, sugar and garlic for at least 30 minutes
- Heat a large skillet over medium-high heat. Add the beef and stir-fry until completely browned, 5 to 7 minutes. Add the black pepper and green onions and cook until the green onions are slightly limp but still retain their color, 1 to 2 minutes. Set aside
Assembling and cooking:
- Smear a bit of oil on a non-stick pan and preheat the pan until hot. Place 1 tortilla wrap on a clean surface. Place 1/4 of the bulgogi on the wrap follow by 1/4 cup of chopped kimchi. Sprinkle with about 2 oz of mozzarella cheese. Fold the wrap over into half circle. Place on top of the hot pan and crisp until the tortilla wrap has nice golden brown and the cheese is melted. Slightly press on it with your clean hand. Flip to the other side and let it cook to golden brown and crispy. Serve immediately
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