KIMCHI QUESADILLA RECIPE BY TASTY
We're adding kimchi and Spam to a go-to classic! This dish comes together in a snap and is fully of cheesy, tangy goodness.
Provided by Aleya Zenieris
Categories Lunch
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cut the Spam into small cubes. Chop the kimchi.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the kimchi and sauté until reddish-brown in color and most of the liquid has evaporated, 4-5 minutes.
- Push the kimchi to the edges of the pan and add the Spam. Sauté for 3-4 minutes, until starting to crisp, then add the sweet corn and cook for another 2-3 minutes, until warmed through. Add the sesame oil, stir to combine, and cook for 1 minute longer, until the flavors have melded. Remove the pan from the heat and set aside.
- Place a tortilla in a clean medium skillet. Sprinkle ¼ cup mozzarella cheese over half of the tortilla. Add half of the kimchi and Spam mixture, top with another ¼ cup mozzarella, and fold the tortilla over. Turn the heat to medium and add 1 tablespoon of butter to the skillet. Fry the quesadilla on each side for 2-3 minutes, until golden and crispy and the cheese has melted. Remove from the pan and repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 41 grams, Fat 36 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams
KIMCHI QUESADILLAS RECIPE BY TASTY
Here's what you need: butter, kimchi, flour tortillas, sesame seed, sharp cheddar cheese, monterey jack cheese, vegetable oil, green onion
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 948 calories, Carbohydrate 36 grams, Fat 70 grams, Fiber 6 grams, Protein 43 grams, Sugar 2 grams
HOW TO MAKE VEGAN KIMCHI RECIPE BY TASTY
Here's what you need: green cabbage, coarse salt, green onions, ginger, garlic, daikon radish, white rice, water, soy sauce, vegan sugar, gochugaru
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the head of cabbage in half lengthwise and slice off the ends. Quarter lengthwise, then slice crosswise into 2-inch (5 cm) pieces.
- Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Cover with a kitchen towel and let stand for 1-2 hours. Rinse the cabbage thoroughly under cold water, then let drain in a colander.
- Meanwhile, chop the green onions into 1-inch (2 cm) pieces.
- Peel the ginger and garlic.
- Cut the daikon radish into matchsticks.
- Combine the rice, water, garlic, ginger, and soy sauce in a mason jar or medium bowl. Use an immersion blender or standing blender to make a smooth paste. Mix in the sugar and gochugaru, starting with 1 tablespoon for a mild flavor and up to 5 tablespoons to make it spicier.
- Gently squeeze any remaining water from the cabbage and transfer to a large bowl, along with the green onions and daikon. Toss to combine.
- Add the seasoning paste to the bowl. Wearing gloves if you'd like to protect your hands from stings, stains, and smells, gently massage the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into a large jar, pressing down until the seasoning paste rises to cover the vegetables and leaving at least 1 inch (2 ½ cm) of space at the top. Seal the jar with the lid.
- Eat the kimchi right away or, to ferment, let the jar stand in a dark place at room temperature for 2-14 days. You may see bubbles inside and liquid may seep out of the jar; to be safe, place a bowl or plate under the jar to catch any overflow. Check the kimchi once a day. When it reaches your desired flavor, transfer the jar to the refrigerator. Eat right away, or let sit for another week or 2 for the flavors to deepen.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 27 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, Sugar 10 grams
KIMCHI QUESADILLAS
Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.
Provided by Roy Choi
Time 20m
Yield Makes 4 (snack) servings
Number Of Ingredients 8
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.
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