Past Recipes
Steak and Kimchi Quesadillas

Steak and Kimchi Quesadillas with Gochujang Crema

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Recipe Details


Our secret to easy, perfectly cheesy quesadillas? Bake them! It’s a hands-free approach that ensures consistently crispy texture and leaves time to set the table. In this Korean spin on our tried-and-true technique, we’re adding sweet-and-sour kimchi and saucy seared steak between layers of melty mozzarella. They’re served with a new take on creamy crema—infused with spicy gochujang.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 860
    • Protein 53g
    • Total Carb 60g
    • Total Fat 46g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • steaks
    • scallions
    • kimchi
      1/2 cup
    • garlic
      1 clove
    • sour cream
      2 ounces
      sour cream
    • gochujang
      1 teaspoon
    • gluten-free soy sauce
      2 packets
      gluten-free soy sauce
    • cornstarch
      2 teaspoons
    • dark brown sugar
      1 tablespoon
      dark brown sugar
    • sesame seeds
      1 tablespoon
      sesame seeds
    • flour tortillas
      flour tortillas
    • shredded mozzarella cheese
      4 ounces
      shredded mozzarella cheese

    What You’ll Need

    • canola oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • baking sheet

    Cooking Steps

    1. Sear steaks

      Sear steaks

      Preheat oven to 450°F. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest. Reserve pan, off heat, for Step 4.

    2. Prepare ingredients

      Prepare ingredients

      While steaks sear, rinse all produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop kimchi. Mince garlic.

    3. Make crema and sauce

      Make crema and sauce

      In a small bowl, stir together sour cream and gochujang (it's not very spicy, but feel free to use less if you prefer a milder flavor). Working 1 tablespoon at a time, gradually add up to 2 tablespoons water until crema is pourable. Set aside until ready to serve. In a medium bowl, whisk together soy sauce, cornstarch, brown sugar, half of sesame seeds, and ¼ cup water until smooth.

    4. Sauté aromatics and slice steak

      Sauté aromatics and slice steak

      Return pan from steaks to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add garlic and scallion whites and light greens; sauté, stirring frequently, until fragrant, about 1 minute. Stir in soy-sesame sauce and simmer until thick, 1 minute more. Remove pan from heat. Once rested, cut steaks against the grain into ⅛-inch slices. Add sliced steak to pan with sauce, and toss to coat.

    5. Assemble and bake quesadillas

      Assemble and bake quesadillas

      Rub a baking sheet with 2 teaspoons canola oil and add 2 tortillas side by side in a single layer. Layer with half of mozzarella, kimchi, and steak. Top with remaining mozzarella, then remaining tortillas. Brush tops of quesadillas with 1 teaspoon canola oil each, then bake until golden and crisp, 5-7 minutes.

    6. Plate quesadillas

      Plate quesadillas

      Using a thin spatula, carefully loosen steak and kimchi quesadillas from baking sheet and transfer to cutting board. Quarter quesadillas and divide between serving plates. Drizzle over gochujang crema. Garnish with scallion dark greens and remaining sesame seeds. Enjoy!

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