Cheesy Kimchi Bulgogi Quesadillas

Prepare the aromatics: dice the yellow onion, mince the garlic, and slice the green onions, keeping the white and green parts separate.

In a small bowl, whisk together the soy sauce, mirin, dark soy sauce, sesame oil, sugar, black pepper, honey, and gochujang to create the bulgogi sauce.

Heat vegetable oil in a large skillet or pan over medium-high heat. Add the ground beef and cook for 2-3 minutes, breaking it apart with a spoon.

Add the diced onion, minced garlic, and the white parts of the green onions to the pan. Sauté for another 2-3 minutes until the onions become translucent.

Pour the prepared bulgogi sauce over the beef mixture. Stir well to combine and let it simmer for 2-3 minutes.

Sprinkle the cornstarch over the mixture and stir continuously until the sauce thickens.

Stir in the sliced green parts of the green onions and the sesame seeds. Remove the pan from the heat.

Place a large flour tortilla in a clean, dry pan over medium heat. Sprinkle a layer of shredded cheese on one half of the tortilla.

Spoon a generous amount of the bulgogi beef filling over the cheese, followed by a layer of chopped kimchi.

Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.

Repeat the process with the remaining tortillas and filling. Garnish with extra green onions and sesame seeds before serving.