Bulgogi Scallion Pancake-Adillas

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons gochujang, plus more for drizzling
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 scallions, sliced, plus more to garnish
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 teaspoon black pepper
• 1 pound beef flank steak, ribeye, or sirloin, thinly sliced against the grain
• 1 recipe Extra-Flaky Scallion Pancakes
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Cilantro, for topping

Directions

1. Add the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, sliced scallions, garlic, ginger, and black pepper to a plastic zipper-lock bag, then work everything together until the marinade is blended. Put in the beef, seal the bag while pressing out extra air, and shake and turn it so the slices are coated. Refrigerate for at least 30 minutes and up to 8 hours, turning the bag now and then so the marinade moves around evenly.
2. Set a large skillet over high heat. Lift the beef out of the marinade and cook it until it is browned on all sides. Take the pan off the heat and reserve the meat.
3. Make the Extra-Flaky Scallion Pancakes, then place them on paper towels so any extra oil can drain away.
4. Cover 2 of the 4 scallion pancakes with the bulgogi and cheese, keeping the remaining 2 plain. Warm a nonstick skillet over medium heat, then place 1 filled pancake in the skillet. Lay a plain scallion pancake on top to close it.
5. Cook until the cheese starts softening and the underside is browned and crisp. Turn it over and cook the other side until the cheese is fully melted and the new bottom is browned. Take it out of the skillet, set it aside, and do the same with the remaining pancakes to make the second quesadilla.
6. If you like, finish the quesadillas with more gochujang, then add scallions and cilantro on top. Serve right away.