Recipe

Korean Quesadilla Recipe

	Greekgirrrl / All my dishes 1 year, 8 months ago Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish. From chow.com www.chow.com/recipes/11253 Prep:35m Cook:35m Servings:6	Greekgirrrl
	mexicanmeetskorean quesadilla appetizer

Does this look good? Yeah! / Nope

Fans

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donman

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Ingredients

4 burrito size or 6 soft taco size fresh Flour or corn tortillas

1/2 pound Korean Style grilled chicken, beef, or pork

3 medium slices (1/8th inch) white or yellow onion

2 jalapeno peppers

2 red chili peppers

2 ounces cheddar cheese, shredded

3 tablespoons fresh kimchi

2 ounces pepper jack cheese, shredded

6 garlic cloves

2 sheets Korean nori (roasted seaweed)

Meat Marinade

2 medium slices (1/8 to 1/4 inch) onion

3 tablespoons soy sauce

3 tablespoons water

1 tablespoon sugar

1 tablespoon honey

1 teaspoon pure toasted (roasted) sesame seed oil

1/4 inch knob fresh ginger

3 cloves fresh garlic

2 slices (1/8th inch thick) of halved asian pear or sweet apple, or 1 tablespoon unsweetened apple juice

Optional for spicy marinade

2 fresh red chili peppers

1 tablespoon very fine ground red chili pepper powder

Directions

Mix Marinade:Place all ingredients (except ground chili powder if making spicy version) in a blender and liquify. Add more water and soy sauce in a 1 to 1 ratio to achieve a syrup like consistancy. Pour into a medium mixing bowl (add chili powder now for spicy version) and let stand for 15 minutes at room temperature.

Meat:Chicken (Boneless, skinless thigh or breast is recommended):Hand trim any excess fat.Very lightly salt and pepper, and let stand for 10 minutes.Mix with marinade in a bowl or ziplock style bag, and let sit in the refrigerator for one to six hours.

Beef or pork (flank steak, pork loin, or your favorite lean cut):Thin slice (1/8 inch) meat, cutting cross grain.Very lightly salt and pepper meat slices, and let stand for 10 minutes.Mix with marinade in a bowl or ziplock style bag, and let sit in the refrigerator for one to six hours.

Heat grill, grill pan, or broiler to high heat.Place meat on grill and cook until well browned.Let cool and rough chop or shred.

Peppers, onion, and kimchi:Fine chop and mix together in a small bowl.

Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.

Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.

Cooking:Heat grill or skillet to medium high heat.Layer 1/2 of each tortilla with cheese, meat, and pepper/kimchi mix. Crumble 1/2 of the nori sheet onto each, then fold the unfilled half over.Place on grill or skillet and cook until lightly browned, turn with tongs and brown the other side.

Serve hot.

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Comments

donman 1 year, 8 months ago said:
This is a winner for sure. Thanks :)

jenniferbyrdez 1 year, 8 months ago said:
Yes indeed.

uk2nyc 1 year, 8 months ago said:
Great recipe.. i love korean food.. especially nice and spicy KImichi!

momo_55grandma 1 year, 4 months ago said:
Deelicous thanks

tennesseebob 1 year, 4 months ago said:
This looks really good. I'm actually leaving for Korea tomorrow to teach for a month. I'll try it when I get back.

laika 1 year, 4 months ago said:
Brilliant idea....i'm always looking for an excuse to eat more kimchee!

mn 1 year, 3 months ago said:
Ummmmmmm..... if you're going to copy somebody's recipe word-for-word, it's proper etiquette to give them credit for it.

http://www.chowhound.com/topics/509942#3884425
http://www.chow.com/recipes/11253

greekgirrrl 1 year, 3 months ago said:
Thanks for the pointing out the oversight. I added the credit.

Can't wait to see your recipes mn.

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