Korean Beef Quesadillas with Sesame Cabbage Cucumber Salad & Gochujang Mayo


fresh ingredients


  • 12 oz
    ground beef
  • 6 oz
    flour tortillas
  • 4 oz
  • 2 oz
    red cabbage
  • 1 oz
    ponzu/tamari blend
  • 6 oz
    gochujang mayo
  • 8 oz
    shredded cheese
  • 2 oz
    rice vinegar/sesame oil blend
  • 1 oz
    sesame seeds
  • 2 oz
    green onion
  • 1 oz
    chopped garlic

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium skillet

Rimmed baking sheet

cook along



Peel cucumber if desired; quarter lengthwise & scoop out & discard seeds, then cut into 1-inch pieces;

Thinly slice green onion, separating the green tops & white bottoms;

Core & thinly slice cabbage.

1Make Salad

In a medium bowl, toss cucumbers & cabbage with ½ green onion, 1/2 garlic & rice vinegar/sesame oil blend. Set aside until ready to serve.

2Brown Beef

Heat a drizzle of olive oil in a medium skillet over high. Add beef & cook, breaking meat up into smaller pieces, until cooked through & browned in spots, 4–5 minutes. Stir in remaining garlic & cook until fragrant, about 1 minute. Add ponzu/tamari blend & continue cook, scraping up browned bits from bottom skillet & until skillet is mostly dry, 1–2 minutes. Season to taste with salt & pepper if desired. 

3Assemble Quesadillas

Preheat broiler with a rack in the top position. Brush one side of each tortilla generously with olive oil. Arrange tortillas on a rimmed baking sheet, oiled side down. Divide beef mixture among tortillas, spooning filling onto 1 half of each tortilla, then top with shredded cheese. Fold in half to close.

4Finish & Serve

Broil quesadillas on top oven rack until cheese is melted & quesadillas are golden brown, rotating baking sheet & flipping quesadillas halfway through, 2–4 minutes (watch closely as broilers vary). Let stand for 5 minutes, then cut into wedges, if desired. Serve quesadillas with cucumber cabbage salad & gochujang mayo; garnish with sesame seeds & remaining green onions.