| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1045 |
| Total Fat | 70 g |
| Saturated Fat | 26 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 47 g |
| Cholesterol | 155 mg |
| Sodium | 4650 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1045 |
| Total Fat | 70 g |
| Saturated Fat | 26 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 47 g |
| Cholesterol | 155 mg |
| Sodium | 4650 mg |
Reviews
This was like beef soup. The pickled onions were great though less salt next time. There should have been directions to drain the beef. Cabbage would be better than lettuce. Could have been tasty if revised.
Awesome loved them!
This recipe needs some revision. I think 1 and 1/4 cup of soy sauce should probably be more like 1/4 cup. I followed the recipe and the result was almost uneatable given the salt in the soy sauce. There also has to be a step added to drain the marinade from the ground beef or you end up with beef soup in a pan. After I realized it would take hours for the liquid to absorb or evaporate – I drained it and put the beef back in the pan. I agree with another commenter that the pickled onions were also too salty with 1/4 cup of salt. A tasty recipe but revision needed.
You really need to change the amount of salt in this recipe please, I just RUINED my red onion by adding 1/4 c. of salt! Yuck!
This dish had a robust and well balanced flavor! Loved it
Really yummy although will use cabbage next time instead of iceberg lettuce to give them even more crunch.
When I saw this being made, I knew I had to try it out! I love Korean fusion. It’s really good! I had to make a few substitutions for what I had on hand (gala apple instead of asian pear, rice vinegar in place of white, dry sherry & brown sugar in place of mirin & cabbage instead of lettuce) plus my gochujang was super old and strong so my flavor was a little off. I still enjoyed it. I also feel like it could’ve used some garlic, ginger and scallions in the marinade to make it taste more like a bulgogi. It was more of a gochujang beef to me but I don’t know if that was because of my own choices/ingredients. Next time I will use a super lean ground beef. I used 80% and it was SO GREASY.