Korean Bbq Kimchi Quesadillas Recipes

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:

• 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.

Steps:

• 1. In a skillet or non-stick frying pan, melt the 2 tbsp butter and add the chopped kimchi, cook over medium heat until caramelized and slightly charred. Remove any excess liquid and set aside. Seasoning with garlic powder is recommended. 2. In the same pan, saute the thin slices of beef on medium heat until browned. Add salt and pepper for seasoning. Remove any excess liquid and set aside. 3. On large pan or griddle, heat over medium heat. Brush 1 tsp vegetable or olive oil on pan and coat evenly. Place 1 tortilla on pan and spread ingredients according to preference. Make sure to leave an inch from the edges clear and top with another tortilla. Slightly press down with hand to compress the quesadilla. Drizzle some oil on the top tortilla and brush evenly to coat. 4. Heat the quesadilla until browned on the bottom, flip carefully and continue cooking until browned and blistered on both sides. When finished, carefully transfer to a cutting board and let cool for a few minutes. Cut into 4 equal pieces and transfer to serving plate. Repeat with remaining ingredients to make 4 quesadillas. Mixing and matching ingredients to your liking is encouraged. ^^