Blackstone Korean Pork Quesadillas
Let me tell ya about the time my friend Cooking with Reed came to make Blackstone Korean Pork Quesadillas!
We didn’t get too many pics of the food because we were laughing hysterically the whole time, but we did create a delicious dish together.
I marinated the ground pork in gochujang, soy sauce, garlic, ginger, lime juice, kosher salt, pepper, and honey ahead of time.
And mixed some of the gochujang marinade with mayo for a final drizzle or dipping sauce, so cooking the rest with him was SO easy.
How to make Blackstone Korean Pork Quesadillas
First preheat your Blackstone or flat top griddle to medium heat.
Add cooking oil of choice and the seasoned pork.
We cooked the pork for about 5 minutes and then scoot it to the edge of the griddle.
Lower the heat to medium low and scrape the griddle clean if needed before adding more cooking oil and some flour tortillas.
Add some cheese to one side of each tortilla, then the pork, and more cheese.
Fold the empty side over the filled side and cook for a few more minutes, flipping as needed until the cheese is melty and the tortillas are golden brown.
Serve Blackstone Korean Pork Quesadillas with the gochujang mayo and enjoy!
If you like Blackstone Korean Pork Quesadillas, you might also like these griddle recipes…
Blackstone High Protein Chicken Waffle Quesadillas
Blackstone Korean Chicken Sliders
And Blackstone Korean Chicken Tacos
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Blackstone Korean Pork Quesadillas
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 3 tablespoons gochujang chili paste (Asian section of grocery store or Amazon)
- 3 tablespoons soy sauce
- 4 to 5 cloves garlic minced
- 2 teaspoons grated ginger
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 cup mayo
- 1 pound ground pork
- kosher salt, pepper
- cooking oil of choice
- 4 to 6 flour tortillas depending on size
- 2 to 3 cups shredded cheese of choice
Instructions
- Put the gochujang, soy sauce, garlic, ginger, lime juice, and honey in a bowl and whisk until combined.
- Mix a few spoonfuls of this mixture in another bowl with the mayo, store in the fridge until ready to use as a dipping sauce. Combine the remaining gochujang mixture with the pork in a bowl with kosher salt and pepper. Marinate an hour, or even overnight in the fridge.
- Preheat your griddle to medium heat. Add cooking oil of choice and the seasoned pork. Cook 5 to 6 minutes, mixing and breaking it apart with spatulas. Scoot to edge of griddle and scrape griddle clean if needed.
- Lower heat to medium low. Add more cooking oil and the flour tortillas. Add cheese to one side of each tortilla, then add pork over the cheese, more cheese, and fold each empty side of the tortillas over the filled side.
- Cook a few more minutes, flipping as needed, until cheese is melted and tortillas are golden brown. Serve with the gochujang mayo sauce for dipping or drizzle over top.
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
One Comment
Lori | The Kitchen Whisperer
I have a huge, deep love for anything gochujang and I am so excited to try these! Literally my mouth is watering right now looking at these! I know what’s for lunch tomorrow! Thanks for sharing this!