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!
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
- 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.
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
Korean Inspired Quesadilla
Ingredients
For the ground beef:
- 1/2 onion
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp sesame oil
- 1 tbsp olive oil
- 1 lb ground beef
- 1 tbsp optional: cornstarch
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
Equipment
- skillet
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.
More Recipes You May Like
- Taiwanese Fried Chicken
- Bulgogi Korean Beef Bowls
- Korean Inspired Instant Pot Ragu
- Japchae
- Korean Instant Pot Beef Short Ribs
- Spicy Korean Chicken Meal Prep
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Ashley says
These were so good! The flavor combination was unexpectedly pleasant. Will definitely also use the quick kalbi sauce in the future for other meals as well.
Carmy says
So happy to hear you enjoyed this! And yes! Who would have thought KoreanxTexMex would be such a delicious combo!