Juicy Korean barbequed steak paired with the refreshing zing of Kimchi, all melted together with ooey gooey cheese. The vehicle for these delicious bites are homemade tortillas easier to make than you think!
|Flour||2 Cup (32 tbs)|
|Water||3/4 Cup (12 tbs)|
|Oil||3 Tablespoon (canola oil or vegetable oil)|
|Asian pear||1/2 Medium (or Bosc or Fuji apple)|
|Minced garlic||4 Clove (20 gm)|
|Onion||1 Medium , halved|
|Soy sauce||1/4 Cup (4 tbs)|
|Sesame oil||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Sesame seed||2 Teaspoon|
|Green onions||2 Medium , chopped|
|Salt and pepper||To Taste|
|Kimchi||1 Cup (16 tbs) , chopped|
|Shredded cheese||2 Cup (32 tbs)|
1. Using sharp knife, thinly slice the steak and set aside.
2. Slice half of the onion and set aside.
3. In a bowl, sift together flour and salt.
4. Stream in oil and water and stir well using spoon or spatula.
5. On parchment paper or silpat, place the flour dough and knead well with hands for 10 minutes or until it forms into soft dough.
6. Allow the dough to rest for 10 minutes.
7. Using dough cutter, cut the dough into 8 equal parts.
8. Using rolling pin roll each, dough part as thin as possible, in circular sheet.
9. In a greased non-stick pan, cook each dough sheet until it bubbles and golden brown, flip and cook other side, remove from pan set aside.
10. In a food processor, blend together pear, garlic and half of the onion.
11. In a bowl, whisk together soy sauce, sesame oil and seeds, and brown sugar.
12. Mix in pear mixture.
13. Rub the soy pear mixture over meat, top with green onions and remaining half onion.
14. Allow the meat to marinate for at least 1 hour or more in refrigerator.
15. Remove the meat from refrigerator and let it come on room temperature.
16. Grill and cook the meat in small batches or until tender.
17. Place meat on a tortilla, spread chopped kimchi over meat.
18. Sprinkle generously with cheese.
19. Place another tortilla on top and grill, until cheese melts.
20. Cut the Quesadillas in wedges and serve warm.