Martha's Classic Korean Beef Quesadillas
Uploaded By: agsheeran
Tags:
marley,
dinner,
asian,
beef
Crispy, cheesy, sweet, and spicy, these Korean-Mexican quesadillas are borderline addictive. We use Gochujang - a complex Korean fermented chili paste - to create a glaze for grass-fed ground beef. Flour tortillas encase the beef and cheese which melt and crisp under the broiler. Serve this east-meets-west plate and push your taste buds over the borderline.
Serves: 2
Cook Time: 20 minutes
Ingredients:
- 1 clove of Chopped Garlic
- 2 tsp. of Soy Sauce
- 1 tsp. of Sesame Oil
- 1 oz. of Gochujang
- 10 oz. of Ground Beef
- 4 oz. of Shredded Cheddar-Jack Blend Cheese
- 6 (6-inch) Flour Tortillas
- 1 Tbsp. of Sugar
- 3 Tbsp. of Water
Instructions:
- Make Glaze: Combine [Gochujang], [Soy Sauce], [Water], [Sugar], and [Sesame Oil] in a small bowl
- Brown Beef: Brown the [Ground Beef] in a medium skillet over high heat. Break [Ground Beef] up into chunks ~1/2 inch in diameter.
- Glaze Beef: After beef has been browned, drain excess fat and add [Chopped Garlic]. When garlic is fragrant, add the glaze from [Step 1] & cook until the glaze has reduced and the skillet is mostly dry.
- Assemble Quesadillas: Preheat the broiler with a rack in the top position. Brush one side of each [Tortilla] generously with oil. Arrange on a rimmed baking sheet, oiled side down. Divide the glazed beef from [Step 3] among the tortillas, then top with [Shredded Cheddar-Jack Blend Cheese]. Fold in half to close.
- Broil Quesadillas: Broil the quesadillas on the top oven rack until the cheese is melted and the quesadillas are golden brown, rotating the baking sheet and flipping the quesadillas 1/2 way through.
- Serve: Enjoy!
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