UBS In Person Cooking Class: Bulgogi Beef Quesadillas with Kimchi Crema

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Beef Bulgogi Quesadilla

Serves 4

Bulgogi Beef

½ cup low sodium soy sauce

½ cup grated Asian pear with juices

4 tsp brown sugar

4 tsp gochujang

2 tbsp mirin

1” knob ginger, grated

4 garlic cloves, grated

4 scallions, minced

1 lb beef, preferably sirloin, ribeye or short ribs, sliced thinly to ⅛”

Bulgogi & Kimchi Stir Fry

About 3 - 4 tbsp high heat oil

1 yellow onion, small dice

1 red bell pepper, small dice

1 clove garlic, minced

½ - ¾ cup kimchi, roughly chopped

2 tbsp kimchi juice (from the kimchi jar)

1 - 2 tsp soy sauce

½ - 1 tsp sesame oil

To garnish: chopped fresh cilantro and/or scallion greens, sliced green chile, sesame seeds

1. Combine all beef ingredients in a bowl or baking dish; mix well. Cover and chill, marinating for 30 minutes - 2 hours. Before cooking, remove beef from marinade and lightly dry with paper towels. Roughly chop into large pieces.

2. Place a wok or wide stainless steel skillet over medium high heat and add oil. When oil is shimmering, add onion and toss. Cook until beginning to take on color, about 3 minutes, then add garlic and cook until aromatic, about 1 minute. Add kimchi and juice and saute until aromatic, 1-2 min.
3. Push onions to corner of pan (or remove to a plate if using small pan). Add half the beef and cook on each side until browned and cooked through, about 2 - 3 minutes total. Push to corner (or remove beef to plate with onions) and repeat with remaining beef. When all the beef is cooked, stir everything together (or return everything to pan if it was removed). Add soy sauce and sesame oil to taste, sauteing 1 minute more until mixture is dry. Remove from heat and stir in herbs and chile.

Quesadilla Assembly

4 10” flour tortillas

1 - 2 tbsp olive oil

2 cups shredded mild cheese, such as american, deli munster, mozzarella, jack, oaxaca

1. Place a large nonstick pan or griddle over medium high heat. Working one tortilla at a time, brush one side of a tortilla with oil. Once pan is hot, add tortilla, oiled side up, and cook until just warmed, about 1 minute. Flip so the oiled side is down.

2. Cover half of tortilla surface with ½ cup of cheese, layering in any additional toppings. Fold empty side of tortilla in half over the filling and continue to cook until browned on one side, about 1 - 2 minutes. Flip and cook on other side until exterior is browned and filling is melted. Remove from heat and continue with remaining tortillas. Slice each quesadilla into 4 wedges before serving.

Korean Chile Crema

½ cup sour cream

1 - 2 tbsp mayo

3 - 6 tbsp kimchi base or gochujang paste

1 garlic clove, minced or grated

1 tsp rice vinegar or lime juice

Pinch sugar

1. Combine all ingredients in a mixing bowl and stir well. Taste and adjust to your liking.

*Taste your kimchi base or gochujang before adding; brands can vary in heat.