Korean Bbq Kimchi Quesadillas Recipes

KIMCHI QUESADILLAS RECIPE BY TASTY

Steps:

• Drain kimchi and roughly chop.
• Add butter to a large skillet over medium-high heat. When melted, add kimchi.
• Cook and stir for about 6 minutes until the edges of the kimchi start to turn a golden brown. Transfer to a bowl and let it cool down.
• Add the kimchi, cheese, and sesame seeds to a tortilla. Fold the tortilla in half.
• Pour oil into a large skillet over medium heat. Fry the quesadilla for about two minutes on each side, or until the tortilla has turned a golden brown and the cheese has melted.
• Serve with a garnish of diced green onions and sesame seeds. Slice into quarters.
• NOTE: Experiment with proteins by adding beef, pork, or chicken to the quesadillas. For even more of a Korean influence, try adding Korean BBQ-style proteins!
• Enjoy!

KOREAN BBQ KIMCHI QUESADILLAS

Steps:

• Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
• Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
• To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.

KOREAN KIMCHI

Steps:

• Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
• Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
• Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

KIMCHI QUESADILLAS

Steps:

• Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.
• Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
• Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 min utes total. Serve immediately.