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
KIMCHI - BACON QUESADILLAS
Provided by Chris Cockren
Time 30m
Number Of Ingredients 12
Steps:
- Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.
- Build your quesadillas. Mix cheeses together. Sprinkle approximately 1/2 cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another 1/2 cup of cheese and another tortilla. Repeat three more times with remaining tortillas.
- Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray inbetween each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.
- Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.
KIMCHI AND BACON RAMEN
Rich and deeply flavored, this chicken-and-bacon broth with ginger and scallion unites kimchi and ramen noodles.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of unsalted water to a boil.
- Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water.
- Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes.
- Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth.
- Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi.
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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