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Active Time
20 min
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Total Time
20 min
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.
Ingredients
Makes 4 (snack) servings
Step 1
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.
Step 2
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.
Step 3
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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Reviews (5)
Back to TopI love this recipe. I will be making these for a large party. Can I make them and keep them warm in the oven for up to 15 minutes?
magieso
Los Angeles
5/3/2016
现在,我已经尝试的泡菜油炸玉米粉饼actual kogi food truck, I have to write a second review. The quesadillas they make in the truck are very different and way better. First, they are smothered in some kind of sauce, then covered with sesame seeds. The sauce wasn't kochujang or any other super common korean sauce. It was something savory and not spicy. Not too sure the home cook can duplicate that. Second, there was either no cheese or just a tiny bit of cheese, and that was a serious improvement because it allows the unique taste of the kimchi that has been crisped up in butter to come through. So I'm definitely going to cut down the cheese drastically next time.
Anonymous
Los Angeles, CA
12/23/2010
Super yummy and easy. I made as directed, but cut the butter in half. It was a little too much cheese for me, so I'd reduce those amounts a bit next time. Otherwise great, though.
Anonymous
Los Angeles, CA
3/16/2010
This recipe sounds weird but I promise it's really, really good. We're all addicted at my house. Cilantro works fine instead of shiso, regular pickled cabbage works fine instead of kimchi, and kochujang is awesome for dipping (if you like spicy). I usually make these in the toaster oven instead of frying them.
dahliat
austin, tx
3/5/2010
I love kimchi and this is seriously addictive. I make enough for one serving, leave out the butter and toast the quesadilla in a dry cast iron skillet. Luckily I have shiso growing in my yard, but this works with cilantro too.
Anonymous
Philadelphia
10/27/2009
