BULGOGI SCALLION QUESADILLAS

Bulgogi Scallion Quesadillas image

Number Of Ingredients 13

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.