Korean-Mexican Bulgogi Quesadilla

• 3 cloves Garlic
• 45 ml Soy sauce
• 15 ml Sesame oil
• 12 g Brown sugar
• 250 g Beef steak
• 2 pieces Spring onion
• 120 g Kimchi
• 160 g Mozzarella
• 4 pieces Flour tortillas
• 1 piece Lime

1. Finely grate the garlic into a mixing bowl, then stir in the soy sauce, sesame oil and brown sugar until the sugar dissolves. Thinly slice the beef across the grain and add it to the bowl, turning to coat well. Marinate for 10 minutes at room temperature while you prep the fillings.
2. Thinly slice the spring onion and set most aside for serving. Roughly chop the kimchi, then squeeze out excess liquid so the quesadillas do not go soggy. Grate or tear the mozzarella into small pieces for quick melting.
3. Heat a large frying pan over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear for 2 to 3 minutes, tossing, until caramelised and just cooked through. Tip onto a plate and keep the pan on the hob.
4. Lay 2 tortillas on the board and scatter over half the mozzarella, then top with the beef and kimchi. Add the remaining mozzarella and close with the other tortillas, pressing gently to help them hold together. Sprinkle a little of the spring onion inside if you like, saving most for the top.
5. Return the pan to medium heat and toast one quesadilla for 2 to 3 minutes per side, pressing with a spatula, until the tortilla is crisp and the cheese has melted. Repeat with the second quesadilla. If the pan looks dry, add a small splash of sesame oil to help browning.
6. Slice the quesadillas into wedges and scatter over the reserved spring onion. Cut the lime into wedges and serve alongside for squeezing over. Eat straight away while the cheese is stretchy and the tortillas are crisp.

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