Kimchi Quesadillas Recipe By Tasty

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!

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!

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!

Steps:

• Shred the cheddar cheese on the large holes of a box grater.
• Add the kimchi to a small bowl and use kitchen shears to cut into small pieces.
• Butter both sides of each slice of bread.
• Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the kimchi and cook until softened, about 2-3 minutes. Add the sugar and cook for an additional minute, stirring to incorporate. Transfer the kimchi to a bowl and wipe out the skillet.
• Turn the heat to medium and add both slices of butter bread to the skillet. Cook until the bottom is golden brown, 3-4 minutes. Flip the bread, then add the American cheese to one slice and all but 2 tablespoons of the cheddar cheese to the other slice. Top the American cheese with the kimchi and remaining 2 tablespoons cheddar. Cook until the cheese starts to melt and the underside of the bread begins to turn golden, 3-4 minutes.
• Sandwich the slices of bread together and cook, flipping once, for another 2-3 minutes, until the cheese is gooey and fully melted and the bread is well-toasted.
• Transfer to a cutting board and cut in half.
• Enjoy!