Daeji Bulgogi Scallion Pancake Quesadillas Recipes

DAEJI BULGOGI SCALLION PANCAKE QUESADILLAS

Steps:

• 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.
• To make the sauce: In a small bowl, whisk together sour cream, gochujang, lime juice, and sesame oil. Transfer to an airtight container and place in refrigerator until ready to use.
• To make the scallion pancakes: Place flour in the workbowl of a food processor fitted with a steel blade. With the processor running, drizzle in water and process for 15 seconds. If dough does not come together, add additional water, 1 tablespoon at a time, until a solid ball forms. Transfer dough to a lightly floured work surface and knead until smooth, about 1 minute. Cover dough with a damp kitchen towel or plastic wrap and let rest at room temperature for 30 minutes.
• Divide dough into 6 equal pieces and roll each into a smooth ball. Working one ball at a time, roll out into a circle roughly 8-inches in diameter on a lightly floured surface. Paint a layer of sesame oil over surface of dough using a pastry brush, sprinkle with salt, then roll closed like a jelly roll. Starting at one end, twist the roll up into a spiral and tuck end of dough underneath. Re-roll dough into an 8-inch circle, brush again with sesame oil, and sprinkle lightly with sliced scallions. Repeat process of rolling closed like a jelly roll and twisting into a spiral. Roll dough out into a 8-inch disk. Repeat with remaining dough.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place dough on hot side of grill and cook until crisp and lightly charred, about 1-2 minutes. Flip dough over and continue to cook until second side slightly crisps and chars, about 1-2 minutes more. Transfer to a plate and cover with kitchen towel.
• Place marinated pork on hot side of grill and cook until lightly charred and cooked through, flipping meat occasionally, 3 to 5 minutes. Transfer pork to a platter or bowl.
• To make the quesadillas: Spread a layer of pork out on two of the scallion pancakes. Top with cheese, corn, cilantro, and remaining scallion pancake. Place assembled quesadillas on cool side of grill, cover, and cook until cheese has completely melted, about 5 minutes. Transfer quesadillas to a cutting board or plate, cut into quarters, and serve immediately with sauce.

BULGOGI-INSPIRED BEEF QUESADILLAS

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.

DWAEJI BULGOGI (KOREAN-STYLE SPICY GRILLED PORK) RECIPE

Steps:

• For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.
• Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.

BULGOGI SCALLION PANCAKE-ADILLAS RECIPE

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.
• Prepare the Extra-Flaky Scallion Pancakes and set them aside on paper towels to absorb excess grease.
• Top 2 of the 4 scallion pancakes with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped scallion pancake in the pan. Top with a bare scallion pancake to close.
• Let cook until the cheese begins to melt and the bottom pancake 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.
• Drizzle the quesadillas with additional gochujang, if desired, and top with scallions and cilantro. Serve immediately.

DAEJI BULGOGI (PORK BULGOGI)

Steps:

• Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
• Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
• Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

BULGOGI SCALLION PANCAKE-ADILLAS

Steps:

• Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured work surface and knead for five minutes until satiny and smooth. Proceed as instructed.
• Divide dough into even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 4-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 4-inch disk.
• Paint with another layer of sesame oil, sprinkle with 1/4 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 4-inch disk. Repeat steps two and three with remaining pancakes.
• Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain.
• 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 4 scallion pancakes with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped scallion pancake in the pan. Top with a bare scallion pancake to close.
• Let cook until the cheese begins to melt and the bottom pancake 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.

QUESADILLA PANCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches).
• Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.

BULGOGI SLIDERS WITH SCALLION SALSA

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).