📖 Instructions

1. First, marinate the beef: In a bowl, mix the thinly sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and a pinch of black pepper. Make sure every piece of beef is coated well. Let it sit for at least 15 minutes, or even longer in the fridge for a deeper flavor. I usually let mine sit while I prep everything else.
2. Cook the beef: Heat a large skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until it's nicely browned and cooked through. This usually takes about 5-7 minutes. Don't overcook it, or it'll get tough! Once it's done, remove the beef from the skillet and set it aside.
3. Prep the kimchi: If your kimchi is in large pieces, chop it up a bit so it's easier to distribute in the quesadillas. Drain any excess liquid to prevent soggy quesadillas.
4. Assemble the quesadillas: Lay out your tortillas on a clean surface. Sprinkle a generous amount of shredded cheese on one half of each tortilla. Add a layer of the cooked Korean BBQ beef and then top with the chopped kimchi. Sprinkle some more cheese on top.
5. Fold and press: Fold the other half of the tortilla over the filling to create a half-moon shape. If you have a tortilla press, use it to gently press the quesadilla. If not, just flatten it gently with your hands. Don't overstuff the quesadillas, or they'll be hard to close and cook evenly.
6. Cook the quesadillas: Heat a clean skillet over medium heat. Place one or two quesadillas in the skillet (depending on the size of your skillet) and cook for about 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Be careful not to burn them! You want that nice golden-brown color.
7. Serve: Remove the cooked quesadillas from the skillet and let them cool for a minute or two before slicing into wedges. Serve immediately with your favorite dipping sauces. Sriracha mayo or a simple sour cream and green onion dip would be awesome. Enjoy!