Scallion pancake quesadilla
2 cups flour
1 cup boiling water
2 tablespoons sesame oil, plus more for drizzling
1 bunch scallions, very finely chopped
2-3 cups shredded cheddar cheese
Kimchi, to top
Gochujang, to top
1 pound boneless skirt steak
Salt and pepper
4 cloves garlic
1 ripe pear
1/2 onion, chopped
1/2-inch piece of ginger
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1-2 tablespoons gochujang
Mix the flour, boiling water, and sesame oil in a bowl. Turn dough onto work surface and knead for several minutes. Let dough rest for a few minutes while you chop scallions.
Roll the dough into a flat circle. Drizzle with some sesame oil and sprinkle with scallions. Roll into a cylinder, then cut into 8 pieces. Press down on each piece, rolling into a circle.
Heat a nonstick pan over medium-high heat. Add some grapeseed oil, and cook pancakes until golden brown on both sides. Set aside.
To prepare the bulgogi: Slice steak thinly against the grain, and season with salt and pepper.
Combine the rest of ingredients in a food processor. Marinate steak in this mixture for 1-2 hours.
Add steak and some of the marinade to a pan and cook until liquid evaporates.
To assemble quesadilla: Top one scallion pancake with a layer of cheese, then a layer of bulgogi and then more cheese. Cover with another scallion pancake.
Heat oil in a pan over medium-high heat. Fry pancake, flipping once, until cheese is melted, about 2-3 minutes per side. Top with kimchi. Repeat with remaining ingredients.
Chef's note: because the scallion pancake are rustic in shape and size you may to trim the edges to get two to fit together nicely. The scraps make a delicious snack while cooking.