Description
Alright, so imagine taking the sweet, savory, garlicky magic of Korean bulgogi beef and stuffing it into crispy, cheesy quesadillas for the most incredible fusion food mashup you’ve ever experienced. These Korean Beef Quesadillas are basically what happens when Seoul meets Mexico City in your kitchen and they become best friends. We’re talking tender, caramelized beef with that signature Korean flavor profile — sweet from brown sugar, savory from soy sauce, garlicky and sessy — all wrapped up with melted cheese in a crispy tortilla. It’s the kind of dish that makes you question why this combination didn’t exist sooner, and once you taste it, you’ll be making it on repeat. Plus, it comes together crazy fast, making it perfect for those nights when you want something exciting without spending hours in the kitchen.
Ingredients
For the Korean Beef:
- 1.5 lbs ground beef (or thinly sliced beef for authenticity)
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 tsp black pepper
- 2 green onions, sliced
For the Quesadillas:
- 8 large flour tortillas
- 3 cups mozzarella cheese, shredded (melts better than cheddar here)
- 1 cup Monterey Jack cheese, shredded
- 2 tbsp butter (for cooking)
For the Toppings:
- 1/2 cup sour cream
- 2 tbsp Sriracha (for spicy sour cream)
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
- 1/2 cup kimchi, chopped (optional but highly recommended)
- Fresh cilantro for garnish
- Lime wedges
For the Quick Pickled Cucumbers (Optional):
- 1 cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
Heat a large skillet over medium-high heat.
Add ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
Drain most of the fat, leaving just a little for flavor.
Add brown sugar, soy sauce, sesame oil, minced garlic, ginger, red pepper flakes, and black pepper to the beef.
Stir everything together and let it simmer for 3-4 minutes until the sauce thickens and gets sticky.
The beef should be glossy and caramelized — it should smell incredible right now.
Stir in sliced green onions and remove from heat.
Mix mozzarella and Monterey Jack cheese together in a bowl.
If making spicy sour cream, mix sour cream with Sriracha and set aside.
If making quick pickles, toss cucumber with vinegar, sugar, and salt.
Lay out a tortilla and sprinkle about 1/4 cup cheese on half of it.
Top with a generous scoop of Korean beef (about 1/3 cup).
Add another 1/4 cup of cheese on top of the beef.
Fold the tortilla in half to create a half-moon shape.
Heat a large skillet or griddle over medium heat.
Add a small pat of butter and let it melt.
Place quesadilla in the pan and cook for 2-3 minutes until golden brown and crispy.
Flip carefully and cook another 2-3 minutes until cheese is melted and both sides are crispy.
Repeat with remaining quesadillas, adding butter as needed.
Let quesadillas rest for a minute, then cut into wedges.
Top with sesame seeds, sliced green onions, and fresh cilantro.
Serve with spicy sour cream, kimchi, pickled cucumbers, and lime wedges.
Notes
Serve with a simple Asian slaw or crispy rice on the side.
The spicy sour cream is a must — it ties everything together perfectly.
Cold beer or an iced green tea complements the flavors beautifully.
Leftover beef makes incredible rice bowls for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~625 kcal
- Carbohydrates: ~48g
- Protein: ~38g