Korean BBQ Beef Quesadillas

Imagine the bold, smoky-sweet flavors of Korean BBQ beef sandwiched between two crispy, golden tortillas with layers of gooey melted cheese. This fusion dish takes the best of Korean and Mexican cuisine—tender bulgogi-style beef, melty cheese, and a spicy gochujang mayo sauce—and turns it into a hearty, flavor-packed quesadilla. Perfect for an easy dinner or a fun party snack, this double-tortilla version ensures every bite is extra satisfying!

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Classic Korean BBQ Beef Quesadillas

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine Korean, Mexican

Servings 2

Equipment

• Large Skillet or Griddle
• Mixing bowls
• Tongs
• Spatula

Ingredients

  

For the Korean BBQ Beef (Bulgogi Style)

• 1.5 lb ribeye or flank steak thinly sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp honey
• 2 cloves garlic minced
• 1 tsp ginger grated
• 1 tbsp gochujang Korean chili paste
• 1 tbsp rice vinegar
• 1 green onion chopped
• 1 tbsp sesame seeds

For the Quesadillas

• 8 large flour tortillas
• 4 cups shredded cheese mozzarella + Monterey Jack or cheddar
• ¾ cup kimchi chopped (optional, for extra tang)
• ½ small red onion thinly sliced
• 2 tbsp butter or oil for cooking

For the Gochujang Mayo

• ¼ cup mayo
• 1 tbsp gochujang
• 1 tsp lime juice
• 1 tsp honey

Instructions

 

Marinate the Beef

1. In a bowl, combine soy sauce, sesame oil, brown sugar, honey, garlic, ginger, gochujang, and rice vinegar. Add the thinly sliced beef, toss to coat, and let it marinate for at least 10 minutes.

Cook the Beef

1. Heat a skillet over medium-high heat. Cook the beef for 2-3 minutes per side until browned and slightly caramelized. Remove from heat and sprinkle with green onions and sesame seeds.
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Make the Gochujang Mayo

1. In a small bowl, mix mayo, gochujang, lime juice, and honey. Set aside.

Assemble the Quesadillas

1. Lay one tortilla flat in the skillet over low heat.
2. Sprinkle a generous layer of cheese evenly across the tortilla.
3. Add a layer of cooked beef, kimchi (if using), and red onion.
4. Drizzle a little gochujang mayo over the filling.
5. Sprinkle another layer of cheese on top.
6. Place a second tortilla over the filling, pressing down gently.
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Cook the Quesadillas

1. Increase the heat to medium and brush a little butter or oil around the edges. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2-3 minutes until crispy and the cheese is fully melted.

Slice and Serve

1. Remove from the pan, let it rest for a minute, then cut into wedges. Serve with extra gochujang mayo or sour cream on the side.

Pairings

These Korean BBQ Beef Quesadillas go great with:

• A side of pickled vegetables (like Korean pickled radish)
• A refreshing cucumber salad
• A cold glass of Korean soju or an ice-cold beer

FAQs

1. What type of beef works best?

Ribeye is ideal because of its marbling, but flank steak or sirloin also work well if thinly sliced against the grain.

2. Can I make this spicier?

Yes! Add more gochujang, sriracha, or chili flakes to the marinade or sauce.

3. What other cheeses work well?

Mozzarella melts beautifully, but you can also use cheddar, Monterey Jack, or a Mexican cheese blend.

4. Can I make these ahead of time?

You can prep the beef in advance, but quesadillas are best fresh. If you need to reheat, use a skillet instead of a microwave to keep them crispy.