Korean Inspired Quesadilla

This Korean Inspired Quesadilla has the classic tex-mex components combined with bold Korean flavours, making it the best fusion recipe you’ll have all week!

quesadilla cut in half

quesadilla cut in half

Korean beef and kimchi quesadillas

So the photos for this quesadilla aren’t the most exciting (if someone can help a girl out with some tips…) but trust me when I say this Korean inspired quesadilla is the best thing I’ve created all month!

Combining the flavours of LA Galbi for the ground beef with the kimchi and cheese, you’re going to want to make extra! It’s super flavourful and super easy to make and only takes a couple of ingredients to put together!

What is Kimchi?

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, usually napa cabbage. Kimchi can be eaten on its own or as part of an overall dish. It can be purchased at any Korean grocery store but I’ve noticed that it has gone mainstream and has been in stock at my local chain grocery stores!

What You’ll Need

For the LA Galbi inspired ground beef:

  • onion
  • soy sauce
  • brown sugar
  • sesame oil
  • olive oil
  • ground beef
  • optional: cornstarch

For the quesadillas:

  • olive oil
  • flour tortillas: 8″ or 10″, whatever fits your pan best
  • cheese: I shredded marble cheese but you can use cheddar or mozzarella cheese 
  • kimchi

How To Make Korean Inspired Quesadillas

making la galbi inspired beef

making la galbi inspired beef

  • In a food processor or blender, blend together the onion, soy sauce, brown sugar, and sesame oil until the onion is no longer solid and the mixture is liquidy.
  • In a skillet on medium heat, add in the olive oil and ground beef with some salt, breaking beef up with a wooden spoon.
  • Half way through cooking, while the beef is still half pink, add in the mixture you just made, stirring to combine. Let the beef simmer until it has cooked through or until the liquid has been absorbed. If you are in a rush, you can always make a cornstarch slurry (1 tbsp of cornstarch to 1 tbsp of cold water) to add to the beef to thicken the liquid.
  • When done, make your quesadillas by adding a thin layer of cheese, beef, and kimchi on half of the of the tortilla. Fold it in half. Repeat with 3 more.
  • Heat another skillet over medium heat with a thin layer of olive oil and place the folded tortillas in the skillet. Let warm for 2-3 minutes or until browned. Brush the top of the tortilla with some more oil and flip the tortilla over and let cook for another 2-3. Repeat if necessary for a crisper tortilla.
  • Cut the quesadilla in half and serve immediately.

putting the quesadilla filling in the tortillas

putting the quesadilla filling in the tortillas

Tips and Notes For Making This Recipe

  • it’s tempting to overload on the cheese with it comes quesadillas, but I recommend you don’t as you don’t want to over power the beef and kimchi flavour! You really want those flavours to shine through.
  • kimchi has a strong flavour so a little goes a long way. Again, no need to put too much into the tortillas!
  • this recipe makes 4-5 quesadillas, depending on the size of your tortillas

crispy and golden quesadillas in a staub pan

crispy and golden quesadillas in a staub pan

Korean Inspired Quesadilla

This Korean Inspired Quesadilla has the classic tex-mex components combined with bold Korean flavours, making it the best fusion recipe you’ll have all week!

Print Rate

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 4 servings

Ingredients

For the ground beef:

For the quesadillas:

  • olive oil
  • 4 flour tortillas, 8″ or 10″ whatever fits your pan best
  • 1/2 cup cheese, I shredded marble cheese but you can use cheddar or mozzarella cheese
  • 1/2 cup kimchi

Instructions

  • In a food processor or blender, blend together the onion, soy sauce, brown sugar, and sesame oil until the onion is no longer solid and the mixture is liquidy.

  • In a skillet on medium heat, add in the olive oil and ground beef with some salt, breaking beef up with a wooden spoon.

  • Half way through cooking, while the beef is still half pink, add in the mixture you just made, stirring to combine. Let the beef simmer until it has cooked through or until the liquid has been absorbed. If you are in a rush, you can always make a cornstarch slurry (1 tbsp of cornstarch to 1 tbsp of cold water) to add to the beef to thicken the liquid.

  • When done, make your quesadillas by adding a thin layer of cheese, beef, and kimchi on half of the of the tortilla. Fold it in half. Repeat with 3 more.

  • Heat another skillet over medium heat with a thin layer of olive oil and place the folded tortillas in the skillet. Let warm for 2-3 minutes or until browned. Brush the top of the tortilla with some more oil and flip the tortilla over and let cook for another 2-3. Repeat if necessary for a crisper tortilla.

  • Cut the quesadilla in half and serve immediately.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Authour: Carmy

Course: Main Course

Cuisine: Korean, Tex Mex

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Email: carmy@carmyy.com

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