Best 4 Bulgogi Scallion Quesadillas Recipes

**Feast on the Fusion of Korean and Mexican Flavors: Bulgogi Scallion Quesadillas**

Embark on a culinary adventure with our tantalizing Bulgogi Scallion Quesadillas, where the bold flavors of Korean bulgogi and Mexican quesadillas intertwine to create a symphony of taste. Tenderized bulgogi beef, marinated in a blend of soy sauce, garlic, ginger, and sesame oil, is stir-fried with crisp scallions, resulting in a delectable filling bursting with umami. Nestled between layers of melted cheese and golden-brown tortillas, this fusion dish offers a harmonious balance of sweet, savory, and slightly spicy notes. Accompany your quesadillas with an array of dipping sauces, from tangy salsa to creamy guacamole, to elevate your dining experience. Whether you're craving a unique appetizer, a satisfying main course, or a delightful party snack, our Bulgogi Scallion Quesadillas promise an explosion of flavors that will leave your taste buds dancing. Dive into the recipes and discover the art of blending culinary cultures to create a dish that's both familiar and exciting.

Let's cook with our recipes!

BULGOGI-INSPIRED BEEF QUESADILLAS

Bulgogi-Inspired Beef Quesadillas image

Provided by Eric Greenspan

Time 50m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 red onion, thinly sliced
1 cup white vinegar
1/4 cup sugar
1/4 cup kosher salt
1 1/4 cups soy sauce
1/2 cup gochujang
1/4 cup plus 2 tablespoons sesame oil
1/4 cup sesame seeds
1/4 cup white vinegar
2 tablespoons mirin
1 Asian pear, coarsely chopped
2 pounds ground beef
4 tablespoons unsalted butter
12 slices American cheese
Six 10-inch flour tortillas
1/2 head iceberg lettuce, shredded
Sesame seeds, for sprinkling

Steps:

For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside.
Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.

BULGOGI SLIDERS WITH SCALLION SALSA

Bulgogi Sliders With Scallion Salsa image

Here is a sandwich version of the Korean barbecue standard known as bulgogi - "fire meat," is the literal translation - and a taste of the sort of home cooking that can lead to more home cooking. It serves as a fragrant hamburger crusher, an elegant vanquisher of pizza. It is an enemy of takeout. I learned the recipe from Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan, where bulgogi "sliders" are a hallmark of the menu and by far the restaurant's most popular dish. It's been adapted for use in the home.

Provided by Sam Sifton

Categories dinner, sandwiches, main course

Time 30m

Yield 6 servings

Number Of Ingredients 26

Ingredients

1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns

Steps:

In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).

BULGOGI SCALLION PANCAKE-ADILLAS RECIPE

Bulgogi Scallion Pancake-adillas Recipe image

Tacos are tasty, but this Korean spin on quesadillas is even better. First, we ditch boring tortillas for savory scallion pancakes, and then we load them up with two types of cheese and heaps of spicy-sweet bulgogi beef. With all of that melted cheese, flaky pancake, and marinated steak, these bulgogi scallion pancake-adillas are impossible to resist.

Provided by Morgan Eisenberg

Categories Appetizer Snack Sandwiches Snacks

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons gochujang, plus more for drizzling (see note)
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 scallions, sliced, plus more to garnish
3 cloves garlic, minced
1 teaspoon ginger, grated
1/4 teaspoon black pepper
1 pound beef flank steak, ribeye, or sirloin, thinly sliced against the grain
1 recipe Extra-Flaky Scallion Pancakes
1 cup shredded cheddar cheese (4 ounces)
1 cup shredded Monterey Jack cheese (4 ounces)
Cilantro, for topping

Steps:

In a plastic zipper-lock bag, combine the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, scallions, garlic, ginger, and black pepper. Mix well. Add the sliced beef and close the bag, squeezing out any excess air. Shake well and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours, turning bag occasionally to redistribute marinade.
Heat a large skillet over high heat. Remove the meat from the marinade and cook until browned all over. Remove from heat and set aside.
Prepare the Extra-Flaky Scallion Pancakes and set them aside on paper towels to absorb excess grease.
Top 2 of the 4 scallion pancakes with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped scallion pancake in the pan. Top with a bare scallion pancake to close.
Let cook until the cheese begins to melt and the bottom pancake has crisped up and browned. Flip and cook on the second side until all of the cheese is melted and the bottom has browned. Remove from heat, set aside, and repeat to make the second quesadilla.
Drizzle the quesadillas with additional gochujang, if desired, and top with scallions and cilantro. Serve immediately.

Nutrition Facts : Calories 686 kcal, Carbohydrate 50 g, Cholesterol 120 mg, Fiber 2 g, Protein 44 g, SaturatedFat 15 g, Sodium 2979 mg, Sugar 11 g, Fat 34 g, ServingSize Makes 2 large quesadillas, serving 4, UnsaturatedFat 0 g

BULGOGI SCALLION QUESADILLAS

Bulgogi Scallion Quesadillas image

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons gochujang
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 scallions, sliced
3 cloves garlic, minced
1 teaspoon ginger, grated
1/4 teaspoon black pepper
1 pound beef flank steak, ribeye, or sirloin, thinly sliced against the grain
4 tortillas
1 cup shredded cheddar (4oz)
1 cup shredded jack (4oz)

Steps:

In a plastic zipper-lock bag, combine the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, scallions, garlic, ginger, and black pepper. Mix well. Add the sliced beef and close the bag, squeezing out any excess air. Shake well and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours, turning bag occasionally to redistribute marinade.
Heat a large skillet over high heat. Remove the meat from the marinade and cook until browned all over. Remove from heat and set aside.
Top 2 of the tortillas with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped tortilla in the pan. Top with a bare tortilla to close.
Let cook until the cheese begins to melt and the bottom tortilla has crisped up and browned. Flip and cook on the second side until all of the cheese is melted and the bottom has browned. Remove from heat, set aside, and repeat to make the second quesadilla.

Tips:

Choose the right cut of beef: For the best bulgogi, use a thin cut of beef such as flank steak, skirt steak, or ribeye. These cuts are tender and flavorful, and they cook quickly.
Marinate the beef: Marinating the beef in a flavorful mixture of soy sauce, garlic, ginger, and sesame oil helps to tenderize the meat and infuse it with flavor.
Cook the beef over high heat: Bulgogi is traditionally cooked over a hot grill, but you can also cook it in a hot skillet. Cooking the beef over high heat helps to caramelize the outside of the meat, while keeping the inside tender and juicy.
Use fresh vegetables: Fresh vegetables such as scallions, carrots, and bell peppers add color, flavor, and texture to the quesadillas.
Use a good quality cheese: A good quality cheese such as cheddar, mozzarella, or Monterey Jack will help to hold the quesadillas together and add a delicious flavor.
Serve the quesadillas with your favorite dipping sauce: Bulgogi scallion quesadillas are delicious served with a variety of dipping sauces, such as soy sauce, sweet and sour sauce, or ranch dressing.

Conclusion:

Bulgogi scallion quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of tender bulgogi, fresh vegetables, and melted cheese is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy bulgogi, give these quesadillas a try.