Epic Spicy Korean Beef Quesadillas

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs spring onion
• 1pcs carrot
• 300g corn kernels
• 100g cheddar
• 300g lean beef mince
• 30g Korean chilli paste
• 6pcs flour tortillas
• 15ml white vinegar
• 5ml sugar
• 30ml mayonnaise
• 15ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion on an angle. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Drain and rinse the corn. Coarsely grate the cheese.
2. Step 2 — Toss slaw
   Combine 1 tbs white vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the cabbage and carrot and toss to coat. Combine the corn, cheese and 1 tbs mayonnaise in a separate bowl.
3. Step 3 — Brown beef
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add 2 tsp soy sauce, half the chilli paste (see Did you know?) and 2 tsp water. Cook, stirring, for 30 secs-1 min until combined. Season with pepper. Remove the pan from the heat.
4. Step 4 — Bake quesadillas
   Divide the beef and corn mixture among the tortillas. Fold the tortillas over to enclose the filling. Put on the lined tray and brush with 2 tsp vegetable oil. Bake the quesadillas for 8-10 mins until golden and the cheese is melted.
5. Step 5 — Serve up
   Meanwhile, put 1 tbs mayonnaise and the remaining chilli paste in a bowl and lightly swirl to combine. Cut the quesadillas into wedges. Divide the quesadillas and slaw among plates. Scatter with the spring onion and serve with the gochujang mayo. Enjoy!
6. Step 6 — Did you know?
   Korean chilli paste, also known as gochujang, is a staple in every Korean pantry. It is slightly sweet, earthy and has a chilli kick.

Allergens

Eier, Sojabohnen, Milch, Gluten, Wheat