STEP 1/7
Season beef bulgogi and marinate it in advance. It's been a night since I put sugar and cooking wine to marinate first and then teriyaki sauce, soy sauce, and green onion to marinate second. I soaked the glass noodles in cold water an hour ago and put them together when I stir-fry the meat. I stir-fried it so that it doesn't get wet.
STEP 2/7
Place a slice of tortilla on the pan and add bulgogi. Leave the border blank. If you fill it up to there, it'll fall down.
STEP 3/7
Sprinkle mozzarella cheese on top, turn it around the rim, and cover with a slice of tortilla.
STEP 4/7
Cover and bake over low heat. After about 5 minutes, if you look at the bottom, check how much it's cooked, turn the bulgogi quesadilla and bake the top as well. If you bake it in the oven, you don't need to heat it, but it takes a long time, so it's faster to cook it in a frying pan.
STEP 5/7
It doesn't take long because the cheese inside is cooked enough to melt.
STEP 6/7
Take out the bulgogi quesadilla and cut it. Cut it into 4 pieces and 6 pieces.
STEP 7/7
When I put it on a plate, it looked lame, so I needed to do something together. I saw sprout vegetables in the refrigerator, so I washed them, drained them, and put them on bulgogi quesadilla. Looks better... ^^