This bulgogi quesadilla recipe combines two cuisines in the best possible way! This fusion dish has gooey melty cheese packed with sweet and savory beef, all between two toasted tortillas. As if that weren’t enough, pile on a scoop of fresh zesty guac AND. OH. MY GOSH. Each bite is pure heaven!
Key Tips for Bulgogi Quesadilla
Buying & Cutting Tender Meat
Bulgogi is usually made with thinly cut ribeye beef, however, you can also use top sirloin as well. When cutting the meat at home, keep the beef slightly frozen still. You’ll find it SO much easier to get thin cuts compared to when it’s fully defrosted!
If you’d like to save a little more time, some Asian grocery stores, such as H Mart, have pre-cut ribeye. They’re typically labeled “bulgogi meat”. All you’ll need to do is defrost it and pour on the marinade!
Getting the Gooiest Meltiest Cheese
I don’t know about you, but there are very few things that make me happier than a glorious cheese pulI. And this delicious bulgogi quesadilla is definitely a thing of glory!
If melty cheese makes you this happy too, I highly recommend 2 things. First, you’ll want to mix in mozzarella in your quesadilla. Yes, you can definitely mix in different cheeses, but mozzarella is notorious for that epic stringy goodness.
Second, buy a block of cheese and take an extra 30 seconds to grate the cheese. Trust me, it’s worth it! Pre-shredded cheese is convenient, but it’s coated with powder to keep the cheese from solidifying in the package. When it’s time for melting, it also doesn’t melt together the same as freshly grated cheese!
Getting More Flavor in Your Guac
For this recipe, I use a mortar and pestle to make fresh zesty guacamole. When you scoop on some of that creamy guacamole *chef’s kiss* it’s amazing! The acid from the lemons brings the perfect balance to the rich bulgogi quesadilla.
Ever since I started making guacamole using my mortar and pestle, I can’t make it any other way! All of the flavors combine SO much better.
For example, you can easily create a garlic paste before adding the rest of the ingredients. That way the garlic flavor is evenly distributed throughout the dip rather than small chunks. It makes a big difference! Here’s the mortar and pestle I use.
Take a Bite Out of More Delicious Meals
- Vegetarian Udon Noodle Stir-Fry (Packed with Meat & Veggies)
- Air Fryer Char Sui Pork (SUPER easy)
- 10-Minute Sesame Noodles (Perfect last-minute meal)
- The BEST Crab Rangoon Dip (Definite crowd pleaser!)
Let's Get Cooking!
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- 1 garlic minced
- ½ teaspoon salt
- 1 ½ ripe avocados
- ½ ripe tomato cubed
- 1 ½ tablespoon fresh lemon juice
- ⅛ teaspoon cracked black pepper
- 8 small tortillas
- 1 ½ - 2 ½ cups mozzarella cheese shredded
Make Marinade & Guacamole
- In a large bowl, combine the bulgogi marinade ingredients. Cover and marinate for at least 10 minutes while preparing the rest of the ingredients.
- Prepare the guacamole by adding the garlic to a mortar, sprinkling on the salt, and pounding it with the pestle until it becomes a paste.
- Add the diced tomato and gently grind down the tomatoes to the consistency you like (smooth or chunky).
- Add avocados and continue to pound to your desired consistency. Finish with lemon juice and cracked black pepper. Mix together then cover it directly with plastic wrap, pressing out any air bubbles to prevent it from turning brown. Set aside.
Cook Bulgogi & Quesadillas
- Heat a large pan on medium-high heat. Add about 1 tablespoon of oil then add in the marinated beef. Saute until the meat is cooked through and the sauce has caramelized. Remove and set aside.
- Heat a large pan on medium heat. Add tortillas to toast for a few seconds, working in batches if needed.
- Layer on shredded mozzarella, some bulgogi, and little more cheese to help the tortilla stick on top. Cook for 3 - 4 minutes, or until golden and melty, flipping halfway through.
- Transfer to a plate and wrap with aluminum foil to keep warm. Repeat for the remaining tortillas, cheese, & bulgogi. Serve with guacamole on the side. Enjoy!
- Beef: Ribeye or top sirloin work well for bulgogi, just make sure to cut against the grain for extra tender meat and thinly so it cooks quickly. Cut your beef while it's still a little frozen and you'll get super thin cuts of beef easily!
- Marinade: If you have the extra time, you can marinate the beef up overnight and your bulgogi will be even more flavorful!
- Cheese: I HIGHLY recommend shredding your own cheese, especially if you want your quesadilla super melty and gooey. Pre-shredded cheese is coated with a powder to prevent the cheese from clumping in the packaging and doesn't melt together as well. To make grating easy, pop the block of cheese in the freezer for a few minutes before you grate. Cold cheese is easier to grate than warm cheese!
- Guacamole: If you happen to have leftovers, use the same technique with the plastic wrap to prevent browning - cover the guacamole directly with plastic wrap, pressing out any air bubbles. Your guac will stay vibrantly green much longer!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.