Recipe for Kimchi Quesadillas and optional sauces/sides.
This will yield 2 servings. Obviously the recipe can easily be doubled or tripled as needed.
Quesadillas:
2 10-inch tortillas
1 cup shredded Monterey jack
1 cup shredded sharp cheddar
1 cup napa kimchi (about 1/2 a jar)
2 tbsp butter
2 tbsp freshly toasted sesame seeds
4 perilla/tia to/ shiso leaves (optional)
meat of choice (optional, but leftover kalbi makes these amazing)
1 tbsp canola oil
Broccoli slaw:
1/2 tbsp fresh ginger
1 small jalepeno, chopped (optional)
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp freshly toasted sesame seeds
8 oz. broccoli slaw
Gochujang BBQ sauce:
2 tbsp sugar
2 tbsp gochujang paste
1 tbsp low-sodium soy sauce
1 tbsp water
2 tsp sesame oil
1/2 tbsp rice vinegar
Mix together all ingredients and let rest for at least 1 hour. Or buy a bottle of Annie Chun's Gochujang Sauce from Whole Foods and save yourself a lot of time.
Korean chicken marinade:
1 tsp soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger
2 cloves chopped garlic
1 tbsp honey
1/4 tsp black pepper
2 small boneless skinless chicken thighs (or 1 big thigh)
Mix together marinade ingredients, add chicken, and marinate for at least one hour, preferable overnight. Sear in a hot frying pan for 1 minute on each side. Cover, reduce heat to low, and cook for 10 minutes.