There’s something magical about fusing bold Korean flavors with classic comfort food, and these Korean short rib quesadillas with garlic aioli are the perfect example of that magic. Imagine tender, marinated beef with that signature sweet-and-savory Korean BBQ taste, seared to perfection and tucked into crispy tortillas with melted cheese. Add a creamy, garlicky aioli to pull it all together, and you’ve got a next-level beef quesadilla that’s rich, satisfying, and anything but ordinary. Whether you’ve tried a bulgogi quesadilla before or this is your first foray into Korean-Mexican fusion, this recipe delivers bold, unforgettable flavor.
Korean Short Rib Quesadillas with Garlic Aioli
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Marinating 4 hours hrs
Total Time 4 hours hrs 45 minutes mins
Course Main Course
Cuisine Korean, Mexican
Servings 4 large quesadillas (serves 4–6 people)
Grill or grill pan To achieve that smoky, charred flavor in your Korean BBQ beef. A cast-iron skillet or even a broiler can be used as an alternative.
Mixing bowls For marinades and sauces.
Large Skillet or Griddle Essential for toasting the quesadillas evenly.
Cutting board and knife For prepping ingredients.
Tongs To flip the short ribs and quesadillas.
Blender or whisk For mixing the garlic aioli (a blender gives a smoother texture).
For the Korean Short Ribs (Galbi)
- 2 pounds flanken-style short ribs cut across the bone, ¼-inch thick
- 1/2 cup soy sauce preferably low sodium
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup rice vinegar
- 1/4 cup grated Asian pear or apple, as a substitute
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon mirin optional, for sweetness and depth
- 1/2 teaspoon freshly ground black pepper
- 2 green onions chopped
- 1 tablespoon toasted sesame seeds
For the Quesadillas
- 6 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 red onion thinly sliced
- 1/2 cup kimchi chopped and squeezed of excess juice
- 2 tablespoons butter or oil for pan-frying
For the Garlic Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic finely grated
- Salt to taste
- 1 teaspoon Dijon mustard optional, for extra tang
Marinate the Korean Short Ribs
In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, grated Asian pear, gochujang, mirin, black pepper, and green onions. Stir until well blended.
Add the short ribs to the marinade and ensure every piece is coated thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor. This is key to getting that tender, umami-packed Korean beef flavor that’s at the heart of this dish.
Grill or Sear the Ribs
Remove the ribs from the marinade and let any excess drip off. Heat your grill or skillet over medium-high heat. Cook the ribs for 3-4 minutes per side, until nicely charred and caramelized.
Let the ribs rest for a few minutes, then slice the meat off the bone and chop into bite-sized pieces. Discard the bones. At this point, your marinated beef is bursting with flavor and ready to transform into the ultimate korean beef quesadilla recipe.
Prepare the Garlic Aioli
While the ribs rest, make the garlic aioli. In a small bowl, whisk together mayonnaise, lemon juice, garlic, and a pinch of salt. Add Dijon mustard if you like a little extra kick. Chill in the fridge until ready to serve. This creamy sauce cuts through the richness of the cheese and meat, making each bite even more satisfying.
Assemble the Quesadillas
Lay out 3 tortillas on a clean surface. Sprinkle a layer of mozzarella and Monterey Jack cheese over half of each tortilla. Add a generous portion of the chopped Korean short ribs. Scatter on some red onions and a little kimchi for that signature fermented tang.
Top with more cheese, then fold the tortillas over into half-moon shapes.
Cook the Quesadillas
Heat a large skillet or griddle over medium heat and add a bit of butter or oil. Place one or two quesadillas in the pan (depending on size), and cook for 3–4 minutes on each side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is melted.
Transfer to a cutting board and let cool slightly before slicing into wedges.
Serve
Serve the quesadillas hot with a drizzle of garlic aioli or a bowl on the side for dipping. Garnish with more green onions and sesame seeds if desired.
Pairings
These Korean quesadillas shine when paired with other fusion-friendly sides and drinks:
- Kimchi Fried Rice: The spicy, crunchy tang of kimchi rice works beautifully with the rich cheese and beef quesadillas.
- Pickled Daikon or Cucumbers: Adds a refreshing crunch and cuts through the heaviness.
- Spicy Slaw: A mix of cabbage, carrots, and chili vinaigrette keeps things fresh and zesty.
- Curry Pizza: If you're making a game-day spread, throwing in a curry pizza with similar Asian-inspired notes makes for a fun and flavorful theme.
- Soju or Light Beer: These balance the savory-sweet flavors of the korean bbq beef without overpowering the dish.
- Cold Green Tea or Yuzu Lemonade: For a non-alcoholic option, these drinks add a crisp, citrusy finish.
FAQs
1. Can I use a different cut of meat if I don’t have short ribs?
Yes! Thinly sliced ribeye or sirloin works well for a Korean beef quesadilla recipe. You can even use ground beef for a budget-friendly twist—just marinate it beforehand and cook thoroughly.
2. Can I make these quesadillas ahead of time?
You can grill the beef and make the aioli ahead of time. The quesadillas are best when freshly pan-toasted, but you can assemble and refrigerate them for up to 12 hours, then cook when ready.
3. What kind of cheese is best for bulgogi quesadilla?
A blend of mozzarella and Monterey Jack gives the perfect melt and mild flavor that lets the marinated beef shine. You could also try provolone or pepper jack for a different twist.
4. Is this dish spicy?
It has a mild kick from the gochujang and kimchi, but it’s not overwhelmingly spicy. Adjust the amount of gochujang in the marinade to your heat preference.
5. Can I make this into an Asian quesadilla without short ribs?
Definitely. Thinly sliced bulgogi beef or even tofu can be used for a vegetarian Korean bulgogi quesadilla recipe. Just keep the flavor profile balanced—savory, slightly sweet, and umami.
