• Serves 2
• 20 minutes
• Uses: Traditional Kimchi

Inspired by Kogi truck founder Roy Choi, whose kimchi quesadillas helped start the Korean-Mexican food craze. This is our own take.

Ingredients

• 1½ cups Kimchi Club Traditional Kimchi, squeezed and chopped
• 1 tbsp butter
• 1 tsp sugar
• 4 flour tortillas (8-inch)
• 1½ cups shredded cheddar-jack cheese
• 4–6 shiso or basil leaves
• 1 tsp toasted sesame seeds
• 1 tbsp neutral oil

Steps

1. Melt the butter in a skillet over medium heat. Add the kimchi and sugar and cook, stirring now and then, 8–10 minutes, until the edges brown and it tastes sweet and mellow.
2. Lay out two tortillas. Sprinkle each with cheese, half the caramelized kimchi, a few torn shiso leaves and sesame seeds. Top with more cheese and a second tortilla.
3. Wipe the skillet, add the oil and cook each quesadilla over medium heat 3 minutes per side, until golden and the cheese is melted.
4. Rest 1 minute, then cut into wedges.

Tip: Squeeze the kimchi well before cooking so it caramelizes instead of steaming. Save the juice for fried rice or jjigae.