K-Mex Beef Quesadillas with Pickled Radishes
These K-Mex Beef Quesadillas feature spicy, saucy taco meat spiked with gochujang and smothered in gooey Red Leicester cheese. Served with a side of cooling Avocado Crema and punchy Gochugaru Pickled Radish, these indulgent bites are DIY takeout at its finest.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Pickling Time 4 hours hrs
Course Main Course
Cuisine American, Korean, Mexican
Gochugaru Pickled Radish
- 5-6 radishes
- 1 cloves garlic minced
- 1 bay leaf
- 1 tsp coriander seeds
- 1/2 cup water
- 1/2 cup white wine or white vinegar
- 2 tbsp granulated sugar
- 1 tbsp gochugaru
- 1 tsp salt
Avocado Crema
- 1 avocado peeled and cut into bite-sized pieces
- 1 clove garlic minced
- 1 lime juiced
- 1/4 cup Greek yogurt or sour cream
- 2-3 dashes Hot sauce I used El Yucateco green habenero hot sauce
- 1/2 tsp salt
Gochujang Taco Meat
- 2 tbsp olive oil
- 454g (1 lb) extra lean or lean ground beef
- 230g (8oz) cremini mushrooms sliced
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 tsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ¾ tsp salt
- 1 tbsp gochujang heaping
- 2 tsp honey
- 1 tsp sesame oil
- ¼ cup water
- 2-3 red chilies thinly sliced (optional)
To Assemble
- 10 flour tortillas I used whole wheat
- 250g (9 oz) red Leicester cheese shredded
- 1/4 head Napa cabbage shredded
For the Pickled Radish
Slice the radishes into ⅛ of an inch thick medallions using a mandolin. Place them in a medium-sized bowl and add the garlic, bay leaf and coriander seeds. Set aside.
Pour the water and vinegar into a small saucepan. Add the salt, sugar and gochugaru and place over medium-high heat. Bring the mixture to a gentle boil and whisk until the salt and sugar dissolve. Remove from the heat and set the mixture aside to cool slightly.
Once the mixture is luke warm, pour it over the radish slices and cover. Let pickle at room temperature for at least four hours.
To Make the Crema
Place the avocado, garlic and lime juice in a medium-sized bowl. Using a fork, mash the avocado and fold in the garlic and lime juice to form a thick paste. Stir in the yogurt or sour cream, hot sauce, and salt. Cover and refrigerate until ready to serve.
For the Taco Meat
Pour the oil into a large cast-iron skillet and place over medium heat. Once the oil is shimmering, add the ground beef and a sprinkle of salt. Cook the meat until well browned. Transfer the meat from the pan to a bowl using a slotted spoon. Set aside.
Add the mushrooms to the pan and organize them into an even layer on the bottom. Let cook undisturbed for 2-3 minutes. Once the mushrooms are browned on one side, flip them and let cook for a minute or so more. Place the mushrooms in a bowl and set aside.
Decrease the heat to medium-low and add the onions. Cook until just translucent and stir in the garlic. Saute until fragrant. Return the beef and mushrooms to the pan and stir in the chili powder, cumin, oregano, and salt.
In a small bowl, whisk to combine the gochujang, honey, sesame oil and water. Pour the mixture over the meat and toss to coat. Let simmer for 5 minutes before removing from the heat. Stir in the chilies and keep warm until ready to serve.
To Assemble
Take a torilla and sprinkle cheese on half of it. Spoon a good amount of the taco meat over top and cover with more cheese. Fold the naked half of the tortilla over the dressed half to form a half-moon shape. Repeat with the remaining cheese, meat and tortillas.
Wipe out the cast iron skillet and place over medium heat. Place two quesadillas in the pan at a time. Toast in the pan for 2-3 minutes a side or until golden. Use a regular spatula and an off-set spatula to keep the quesadilla close when you flip them. It will be a little messy, don't sweat it.
Once all the tortillas are golden, arrange them on a platter and serve alongside a mountain of shredded cabbage, a bowl of the Avocado Crema and a side of the pickled radish. Enjoy with a cold beer.
Keyword avocado, cheese, ground beef, Mushrooms, radish