4cupsshredded cheesemozzarella + Monterey Jack or cheddar
¾cupkimchichopped (optional, for extra tang)
½small red onionthinly sliced
2tbspbutter or oilfor cooking
For the Gochujang Mayo
¼cupmayo
1tbspgochujang
1tsplime juice
1tsphoney
Instructions
Marinate the Beef
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
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.
Make the Gochujang Mayo
In a small bowl, mix mayo, gochujang, lime juice, and honey. Set aside.
Assemble the Quesadillas
Lay one tortilla flat in the skillet over low heat.
Sprinkle a generous layer of cheese evenly across the tortilla.
Add a layer of cooked beef, kimchi (if using), and red onion.
Drizzle a little gochujang mayo over the filling.
Sprinkle another layer of cheese on top.
Place a second tortilla over the filling, pressing down gently.
Cook the Quesadillas
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
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.