Indonesian•gourmet

BULGOGI AND KIMCHI QUESADILLA

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

4 6- inch whole wheat tortilla wrap
Cooking oil
6 oz rib-eye (place the meat in the freezer for about 15 minutes and then thinly slice it)
1 Tbsp soy sauce
1 tsp Asian sesame oil
1 Tbsp sugar
2 cloves garlic (peeled and finely minced)
Freshly ground black pepper to taste
1 stalk green onion (cut into 1-inch piece)
6 oz shredded mozzarella cheese
1 cup of store-bought kimchi (squeeze out excess juice and chopped)

1
Preparing the bulgogi:
2
Marinate the beef in the soy sauce, sesame oil, sugar and garlic for at least 30 minutes
3
Heat a large skillet over medium-high heat. Add the beef and stir-fry until completely browned, 5 to 7 minutes. Add the black pepper and green onions and cook until the green onions are slightly limp but still retain their color, 1 to 2 minutes. Set aside
4
Assembling and cooking:
5
Smear a bit of oil on a non-stick pan and preheat the pan until hot. Place 1 tortilla wrap on a clean surface. Place 1/4 of the bulgogi on the wrap follow by 1/4 cup of chopped kimchi. Sprinkle with about 2 oz of mozzarella cheese. Fold the wrap over into half circle. Place on top of the hot pan and crisp until the tortilla wrap has nice golden brown and the cheese is melted. Slightly press on it with your clean hand. Flip to the other side and let it cook to golden brown and crispy. Serve immediately