Homemade Korean Beef Bulgogi Quesadillas: A Delicious Twist on Tortillas
Easy Korean Beef Bulgogi Quesadillas: Create a Wonderful Tortilla Meal at Home!
Lately, I’ve been craving beef quite a bit! I’ve made Korean bulgogi at home maybe 4-5 times just last month. Since I was starting to get a little tired of the same old bulgogi, I decided to bring out some tortillas and make a special Korean beef bulgogi quesadilla. My family was going out to see the Shindae Festival, so I made a whole batch for them. If you already have marinated bulgogi, this dish comes together incredibly quickly!
Ingredients
- Korean beef bulgogi (for marinating)
- Glass noodles
- Scallions
- Teriyaki sauce
- Sugar
- Soy sauce
- Mirin (rice wine)
- Tortillas (2 sheets)
- Shredded mozzarella cheese
- Sprouts
- Chili sauce & Hot sauce (for serving)
Cooking Instructions
Step 1
First, marinate the Korean beef bulgogi. I marinated it initially with sugar and mirin for tenderness. Then, for the second marinade, I added teriyaki sauce, soy sauce, and finely chopped scallions. This was left to marinate overnight. I soaked the glass noodles in cold water for about an hour before starting to cook. When stir-frying the beef, I added the soaked glass noodles, making sure to cook them until all the excess water evaporated.
Step 2
Heat a non-stick skillet over medium-low heat. Place one tortilla flat in the pan. Spoon the prepared bulgogi filling generously onto the center of the tortilla, leaving about a 1-2 cm border around the edges. This prevents the filling from spilling out when you fold it.
Step 3
Sprinkle a generous amount of shredded mozzarella cheese over the bulgogi filling. You can also add a bit of cheese around the border of the tortilla. Then, carefully place the second tortilla on top to cover the filling.
Step 4
Cover the skillet with a lid and cook over low heat. After about 5 minutes, lift an edge of the tortilla to check for browning. Once the bottom is golden brown, carefully flip the quesadilla to cook the other side until golden and crisp. While an oven works, a skillet is much faster for making quesadillas.
Step 5
You only need to cook it until the cheese inside is nicely melted. Since the filling is already cooked, it doesn’t take long at all. The goal is just to melt the cheese perfectly.
Step 6
Once beautifully golden brown, carefully remove the bulgogi quesadilla from the skillet. Let it cool slightly for a moment before slicing it into your desired portions. You can cut it into 4, 6, or even smaller wedges, depending on how you like to serve it. Slicing it while warm helps keep the cheese from oozing out too much.
Step 7
As I placed the cut quesadillas on the serving plate, it looked a little plain. Then I remembered I had some fresh sprouts in the refrigerator! I washed them, thoroughly drained them of any excess water, and piled them on top of the bulgogi quesadillas. It instantly made the dish look much more appealing and vibrant. ^^
