Korean Bulgogi Quesadillas with Kimchi and Cheese

A quick and easy fusion dish combining the savory sweetness of bulgogi with the tangy spice of kimchi, all melted together in a cheesy tortilla.

Prep Time

15 minutes

Total Time

35 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£4.41

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Cooking Style:

Quick & Easy

Ingredients

Servings

1lbBulgogi (thinly sliced beef)(Store-bought pre-marinated bulgogi works great for convenience, or you can make your own.)

£7.00

8Flour Tortillas(Choose your preferred size.)

£1.50

1cupKimchi(Roughly chopped, squeeze out excess liquid if very wet.)

£2.50

2cupsShredded Cheese(Monterey Jack, Cheddar, or Mozzarella work well. Use a blend if desired.)

£3.00

1tablespoonSesame Oil(For cooking the bulgogi (if needed))

£0.15

2Green Onions(Sliced thinly, for garnish (optional).)

£0.50

optionalGochujang (Korean Chili Paste)(For dipping or spreading inside the quesadilla, to taste.)

£3.00

Total Cost

£17.65

£4.41 per serving

The Method

1
If your bulgogi isn't pre-cooked, heat sesame oil in a large skillet or griddle over medium-high heat. Cook the bulgogi until browned and cooked through. Remove from skillet and set aside.
2
Place a tortilla in the skillet or on the griddle.
3
Sprinkle about 1/4 cup of shredded cheese over half of the tortilla.
4
Top with 1/4 of the cooked bulgogi and 1/8 cup of chopped kimchi.
5
Sprinkle another 1/4 cup of shredded cheese over the bulgogi and kimchi.
6
Fold the tortilla in half, covering the filling.
7
Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Press down gently with a spatula to help the quesadilla cook evenly.
8
Remove from skillet and let cool slightly before slicing into wedges.
9
Repeat steps 2-7 with the remaining tortillas, cheese, bulgogi, and kimchi.
10
Garnish with sliced green onions (optional). Serve with gochujang for dipping (optional).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra crispy tortillas, brush the outside with a little butter or oil before cooking.

Adjust the amount of kimchi to your spice preference. If you prefer a milder flavor, use less kimchi or rinse it briefly under water.

To make it ahead, assemble the quesadillas and store them in the refrigerator. Cook them just before serving.

Cooking Equipment

Large Skillet or Griddle

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe