BULGOGI-INSPIRED BEEF QUESADILLAS
Provided by Eric Greenspan
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside.
- Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
- To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.
BULGOGI SLIDERS WITH SCALLION SALSA
Here is a sandwich version of the Korean barbecue standard known as bulgogi - "fire meat," is the literal translation - and a taste of the sort of home cooking that can lead to more home cooking. It serves as a fragrant hamburger crusher, an elegant vanquisher of pizza. It is an enemy of takeout. I learned the recipe from Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan, where bulgogi "sliders" are a hallmark of the menu and by far the restaurant's most popular dish. It's been adapted for use in the home.
Provided by Sam Sifton
Categories dinner, sandwiches, main course
Time 30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
- Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
- When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
- Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
- Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
BULGOGI SCALLION QUESADILLAS
Number Of Ingredients 13
Steps:
- In a plastic zipper-lock bag, combine the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, scallions, garlic, ginger, and black pepper. Mix well. Add the sliced beef and close the bag, squeezing out any excess air. Shake well and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours, turning bag occasionally to redistribute marinade.
- Heat a large skillet over high heat. Remove the meat from the marinade and cook until browned all over. Remove from heat and set aside.
- Top 2 of the tortillas with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped tortilla in the pan. Top with a bare tortilla to close.
- Let cook until the cheese begins to melt and the bottom tortilla has crisped up and browned. Flip and cook on the second side until all of the cheese is melted and the bottom has browned. Remove from heat, set aside, and repeat to make the second quesadilla.
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- To make the pork: In a medium bowl, whisk together gochujang, soy sauce, brown sugar, mirin, gochugaru, garlic, ginger, sesame oil, and scallions. Place pork in bowl and toss until well coated in marinade. Cover bowl, place in refrigerator, and let marinate four hours to overnight.
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