Prep time: 8 minutes
Cook time: 15-20 minutes
Makes: 1 quesadilla
Ingredients:
For the beef:
-6oz rib-eye or sirloin (chicken or vegan beef), thinly sliced
-2 cloves garlic, minced
-ground black pepper, to taste
-2 tbsp soy sauce
-2 tbsp mirin (sub for rice vinegar)
-1 cup kimchi, juice squeezed (do not wash) and chopped into small pieces
For the quesadilla:
-1 onion, diced
-1/2 or 1 cup spaghetti sauce (the boys' used Ottogi fresh spaghetti sauce)
-1 green pepper, thinly sliced
-2 large 6-inch tortillas (wraps)
-6 oz shredded mozzarella cheese
Directions:
Slice your beef into thin strips. Place a bowl and add the pepper, garlic, soy sauce, and mirin. Mix well and set aside.
You do not need to wash the kimchi as it takes away from the flavor. Just squeeze out the juice (back into its container) and chop it as small as possible to be evenly spread. Once done, add the chopped kimchi into the bowl with your meat and mix to incorporate. Dice your onion and slice your pepper. Set aside.
In a pan over medium heat, add 2 tbsp of oil and add your onions. Cook until the onion is caramelized (softened). Add in your kimchi beef mix and stir fry for about 5-6 minutes To this, you will add the spaghetti sauce (you can start with half of a cup and add more as you like), let it simmer on medium low heat for about 4-5 minutes. After this, add the sliced green pepper, stir and cook for another 3 minutes or until the peppers are tender. Once cooked, turn off.
Assemble your quesadilla by placing a tortilla (wrap) at the bottom of a clean pan on medium low heat (you can brush some oil if you like but it's not necessary). Add a generous amount of cheese and spread evenly. Add your kimchi beef mixture and top with another tortilla. Lower the heat to low and cover the pan so that the cheese can melt, for about 2-3 minutes.
To serve, put on a pan and cut into triangles. Enjoy!!