Beef bulgogi quesadilla

Ingredients:

Pickled onions

• 1 red onion, thinly sliced
• 1 cup white vinegar
• 1/4 cup sugar
• 1/4 cup coarse salt

Marinated beef

• 1 and 1/4 cups soy sauce
• 0.5 cup gochujang
• 1/4 tbsp. + 2 tbsp. l. sesame oil
• 1/4 cup sesame seeds
• 1/4 cup white vinegar
• 2 tablespoons mirin sauce
• 1 Chinese pear, coarsely chopped
• 900 g of ground beef

Quesadilla

• 4 tablespoons unsalted butter
• 12 slices American cheese
• Six wheat tortillas (25 cm)
• Half a head of iceberg lettuce, shredded
• Sesame seeds for sprinkling

Preparation:

1. Pickled onions:
   
   Combine the onion, vinegar, sugar, and salt in a small saucepan and bring to a boil. Remove from heat and let cool completely. Drain the pickled onions and set aside.
2. Meanwhile, prepare the beef filling.:
   
   Combine the soy sauce, gochujang (spicy soybean paste), sesame oil, sesame seeds, white vinegar, mirin, and pear in a blender and blend until smooth. Pour the mixture into the bowl with the ground beef and mix thoroughly.
3. Heat a large heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
4. Assembly:
   
   Heat a large cast-iron skillet over medium heat; add 2 tablespoons of butter and let it melt. Meanwhile, layer 2 slices of American cheese on a tortilla, then top with some ground beef, pickled onions, and lettuce. Sprinkle with sesame seeds. Fold the tortilla in half. Repeat with the remaining ingredients to make 5 more quesadillas.
5. Cook the quesadillas in batches, adding more butter to the pan as needed, until golden brown and crisp on both sides, about 4 minutes per side, pressing with a spatula to melt the cheese.