How to Make Kimchi & Bulgogi Quesadillas

TheSquishyMonster's picture

Feb. 15, 2013

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!

Ingredients

Flour 2 Cup (32 tbs)
Salt 1/2 Teaspoon
Water 3/4 Cup (12 tbs)
Oil 3 Tablespoon (canola oil or vegetable oil)
For bulgogi
Ribeye 2 Medium
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
For serving
Kimchi 1 Cup (16 tbs) , chopped
Shredded cheese 2 Cup (32 tbs)

Directions

GETTING READY

1. Using sharp knife, thinly slice the steak and set aside.

2. Slice half of the onion and set aside.

MAKING

For Tortillas

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.

For Bulgogi

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.

FINALIZING

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.

SERVING

20. Cut the Quesadillas in wedges and serve warm.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8