I’m in love with Korean flavors. One of the first recipes I ever asked Gippity for was bibimbap. I also recently made these Spicy Gochujang Tofu Tacos.
Put something smothered in gochujang in front of me and watch what happens—poof, it’s gone!
I also love the tangy, spicy funk of kimchi. I’ll eat it straight out of the jar.
Korean food is all about bold flavors and lots of variety. The same can be said for Mexican food. So, why not see if Gippity can combine the two?
The Prompt
Give me a recipe for a Korean quesadilla.
Gippity’s first try was a beef and mozzarella tortilla smothered in sriracha that resembled something you’d find in one of those “so quick and easy” recipes for people who don’t have time to cook. I asked for a redo:
Sriracha isn’t Korean or Mexican. Neither is mozzarella cheese. Start over from the top, and be more faithful to the two cuisines you’re fusing here.
Gippity Kitchen Says:
Hmm, blending authentic Korean and Mexican flavors in a quesadilla sounds like an arduous task. How would I make that work?
Well, I’d start with the beef, marinating it in a mix of soy sauce, sesame oil, and gochujang for that deep, savory Korean kick.
Then, I’d layer it with some tangy kimchi to add a bit of crunch and spice.
For the cheese, Oaxaca seems perfect because it melts beautifully and has a mild flavor that wouldn’t overpower the other ingredients. The key is to balance Korea’s rich, bold flavors with the comforting, cheesy feel of a Mexican quesadilla, keeping it simple yet deliciously harmonious.
Okay, now we’re talking! This is the kind of fusion I was looking for. Let’s see how it turns out.
Fusion Korean Quesadilla Recipe
A Korean Quesadilla is a delightful fusion dish that combines the zesty, bold flavors of Korean cuisine with the cheesy, comforting texture of a classic quesadilla. Here's a recipe that'll have your taste buds dancing with joy. Let's get cooking!
Ingredients
For the Beef:
- 1 lb (about 450g) thinly sliced beef (bulgogi-style)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 pear (or apple), grated, for sweetness
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
- 1 tablespoon gochujang (Korean chili paste)
For the Quesadilla:
- 4 large flour or corn tortillas
- 1 cup grated Oaxaca cheese (or Monterey Jack as a substitute)
- 1 cup kimchi, chopped and squeezed of excess liquid
- 1/2 onion, thinly sliced
- 1 tablespoon vegetable oil (for frying)
- Optional toppings: green onions, sesame seeds, fresh cilantro, lime juice, or ssamjang mixed with water
Instructions
-
Marinate the Beef:
- Whisk together soy sauce, sesame oil, grated pear, minced garlic, grated ginger, chopped green onions, and gochujang in a mixing bowl.
- Add the beef slices to the marinade, ensuring they’re fully coated. Allow to marinate for at least 30 minutes or, ideally, overnight in the fridge.
- Cook the Beef:
- Preheat a skillet over medium-high heat.
- Cook the marinated beef until nicely browned and cooked through about 5-7 minutes.
- Remove from heat and set aside.
-
Assemble the Quesadilla:
-
Take one tortilla and sprinkle a layer of cheese over its entire surface.
-
On one half, arrange an even layer of cooked beef, a portion of the chopped and drained kimchi, and some thinly sliced onions.
-
Fold the tortilla in half over the fillings to form a semi-circle.
-
-
Cook the Quesadilla:
- Heat a bit of vegetable oil in a skillet over medium heat. Cook the quesadilla until golden brown on one side for about 2-3 minutes, then flip it carefully and cook it until the other side is golden brown and the cheese inside has melted for another 2-3 minutes.
-
Serve:
- Let the quesadilla cool slightly, then cut into wedges.
- Serve with a garnish of green onions, sesame seeds, fresh cilantro, and a squeeze of lime.
By incorporating Oaxaca cheese for its similarity to string cheese in Korea and focusing on ingredients authentic to both cuisines, this recipe offers a respectful and delicious blend of Korean and Mexican flavors. Enjoy your cooking adventure!
So, Did It Work?
I need a new rating for this one. It’s not just awesome; it’s mind-bogglingly fantastic!
I mean, just look at this beautiful mess. This is hands down some of the most tender, flavorful beef I’ve ever had in a quesadilla.
I’m pretty sure the enzymes from the pear in the marinade are the secret to that.
The Perfect Bite
The combination of gochujang and kimchi brought a level of heat that had me singing. The Oaxaca cheese was a perfect choice, too. It melted beautifully and had a mild flavor that didn’t overpower the other ingredients.
Wrap all that flavor in a crunchy tortilla, and you’ve got a winner. My mother-in-law—and this is 100% true—said, “I don’t know what you put in this, but it’s the best quesadilla I’ve ever had.”
My family has been begging me to make this again, and I’m happy to oblige. This is a recipe that’s going to be in my regular rotation for sure.
