Wash hands with soap and water. Heat oven to broil and grease a baking sheet. Wash and dry the cucumbers. Peel and seed the cucumbers, slice, and place in a bowl.

In a small bowl, combine 1 tbs garlic, 1 tbs sesame seeds, ¼ cup soy sauce, 2 tbs sesame oil, 2 tbs sugar, and ½ tsp salt. Pour half over the cucumbers, reserving the rest of the sauce for later.

Heat a large skillet over medium-high heat. Brown the ground beef, breaking up with a spatula, until cooked through. Add the remaining sauce and cook until thickened. Remove from heat.

Lay out the flour tortillas on a clean surface. Top half of each tortilla with ground beef and cheese, diving evenly. Fold over the tortilla and carefully transfer to the greased baking sheet. Broil the quesadillas until browned and the cheese is melted (2-4 minutes, watch carefully as ovens may vary).

While the quesadillas bake, in a small bowl, combine gochujang and mayonnaise. Add a tablespoon or so of water to make it a drizzling consistency.

Drizzle each quesadilla with gochujang mayo and serve with cucumber salad on the side. This recipe makes 8 servings. Refrigerate leftovers within 2 hours.