Savory Bulgogi Quesadilla from Leftover Bulgogi
Quick and Delicious Bulgogi Quesadilla Using Leftover Beef Bulgogi
Transform leftover beef bulgogi and tortillas into a delightful brunch with this easy Bulgogi Quesadilla recipe! It’s a fantastic way to use up any extra bulgogi you might have, turning it into a quick and satisfying meal. The combination of savory bulgogi, crisp vegetables, and melted cheese wrapped in a warm tortilla is simply irresistible. (Tip: You can find a detailed recipe for making beef bulgogi in my other posts.)
Ingredients- 2 Tortillas
- Leftover Beef Bulgogi (as needed)
- 1/2 Yellow Bell Pepper
- 1/2 Red Bell Pepper
- 1/2 Onion
- 2 Tbsp Canned Corn (drained)
- Tomato Sauce (a little)
- Shredded Cheese (plenty)
- Olive Oil (a little)
- Herbs and Salt (to taste)
Cooking Instructions
Step 1
Prepare your leftover beef bulgogi. If it’s too watery, you can briefly stir-fry it in a pan to reduce moisture, or simply take out the bulgogi meat and microwave it for about 20-30 seconds until just warm. This prevents the quesadilla filling from becoming soggy and enhances the flavor.
Step 2
Wash the bell peppers and onion. Remove seeds from the peppers and slice both the peppers and onion thinly into strips. This will help them soften and bring out their sweetness when cooked.
Step 3
Heat a medium-sized frying pan over medium-high heat and add about 1 tablespoon of olive oil. Add the sliced bell peppers and onion, sprinkle with a pinch of herbs and salt, and stir-fry quickly for 1-2 minutes until they are slightly softened but still have a bit of crunch. Avoid overcooking, as this can release too much water.
Step 4
Using a clean frying pan over low heat, place one tortilla in the pan. Warm the tortilla for about 1 minute until it becomes pliable and slightly softened. Be careful not to overheat it, as it can become stiff. Once warm, remove it from the heat.
Step 5
Spread a thin layer of tomato sauce over half of the warmed tortilla using a spoon. Leave about a 1cm border around the edge to prevent the sauce from spilling out.
Step 6
Sprinkle a layer of shredded cheese over the tomato sauce. This will help hold the filling ingredients in place.
Step 7
Evenly arrange the prepared bulgogi and stir-fried vegetables over the cheese. Make sure the canned corn is well-drained before adding it to avoid making the quesadilla soggy.
Step 8
Finally, top generously with another layer of shredded cheese over the bulgogi and vegetables. Plenty of cheese makes it extra delicious!
Step 9
Now it’s time to fold the quesadilla. Fold the tortilla in half to create a crescent shape. Gently press down with your hands to secure the shape, then return the frying pan to low heat. Place the folded quesadilla in the pan and cook the bottom side until lightly golden.
Step 10
Maintain medium-low heat and cook for about 2-3 minutes per side, or until both sides are golden brown and the cheese inside is melted and gooey. Gently press with a spatula as you flip to ensure even cooking.
Step 11
Transfer the perfectly cooked Bulgogi Quesadilla to a plate. Cut it into easy-to-eat portions (usually 2-3 pieces), similar to slicing a pizza.
Step 12
Your delicious Bulgogi Quesadilla is ready! It’s best enjoyed immediately while warm. For an extra touch of flavor, serve with a side of sour cream or plain unsweetened yogurt for dipping.
