Beef bulgogi quesadilla

Votes: 1

Time: 50 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 1045, total fat 70 G., saturated fats 26 G., proteins 47 G., carbohydrates 54 G., fiber 5 G., cholesterol 155 mg, sodium 4650 mg, sugar 16 G.

To make this Korean BBQ-inspired bulgogi cheese quesadilla, ground beef is stir-fried with a blend of Korean spices and herbs, then layered on a tortilla topped with cheese, pickled onions, and fresh iceberg lettuce and fried until crispy, allowing the cheese to melt and meld with the flavorful beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pickled onions

1 red onion, thinly sliced
1 cup white vinegar
1/4 cup sugar
1/4 cup coarse salt

Marinated beef

1 and 1/4 cups soy sauce
0.5 cup gochujang
1/4 tbsp. + 2 tbsp. l. sesame oil
1/4 cup sesame seeds
1/4 cup white vinegar
2 tablespoons mirin sauce
1 Chinese pear, coarsely chopped
900 g of ground beef

Quesadilla

4 tablespoons unsalted butter
12 slices American cheese
Six wheat tortillas (25 cm)
Half a head of iceberg lettuce, shredded
Sesame seeds for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, pickled onions, chili paste, soy sauce, sesame, leaf lettuce, tortilla, processed cheese

Cooking the dish according to the recipe:

Pickled onions:

Combine the onion, vinegar, sugar, and salt in a small saucepan and bring to a boil. Remove from heat and let cool completely. Drain the pickled onions and set aside.
Meanwhile, prepare the beef filling.:

Combine the soy sauce, gochujang (spicy soybean paste), sesame oil, sesame seeds, white vinegar, mirin, and pear in a blender and blend until smooth. Pour the mixture into the bowl with the ground beef and mix thoroughly.

Heat a large heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
Assembly:

Heat a large cast-iron skillet over medium heat; add 2 tablespoons of butter and let it melt. Meanwhile, layer 2 slices of American cheese on a tortilla, then top with some ground beef, pickled onions, and lettuce. Sprinkle with sesame seeds. Fold the tortilla in half. Repeat with the remaining ingredients to make 5 more quesadillas.
Cook the quesadillas in batches, adding more butter to the pan as needed, until golden brown and crisp on both sides, about 4 minutes per side, pressing with a spatula to melt the cheese.