While I was researching the
Kogi taco truck short rib tacos I came across the kimchi quesadillas on their menu. I am a huge fan of kimchi and I knew that I would have to try the kimchi and melted cheese combo as soon as possible! I immediately started making a fresh batch of
kimchi and then I impatiently waited for it to ferment. The thing about kimchi is that the longer that it ferments the better it gets so despite the fact that you can start eating it after a few days it is best to wait a few weeks for the flavour to build up. Based on Kogi’s description and photos it looked like the kimchi quesadilla was simply filled with kimchi and cheese. I was a bit worried that the kimchi might be a bit to wet, and no one likes a soggy quesadilla, so I decided to saute the kimchi first to both reduce the moisture in it and to caramelize it a bit to add some flavour. The kimchi quesadilla was nice and easy to make and it was awesome! I cannot believe how good the warm melted cheese and caramelized spicy kimchi combo is! The kimchi was packed with flavour and the perfect amount of heat and the melted cheese held everything together and added a great texture. The tortillas were nice and golden brown and light and slightly crispy making the perfect hand holdable wrapping for the quesadillas. I garnished the kimchi quesadillas with some of the
Korean style salsa roja and it added even more flavour and heat. I have to admit that I like these quesadillas so much that I have made them more than a few times already. I’m glad that I made a big batch of kimchi!
Kimchi Quesadillas
ingredients
- 2 strips bacon (cut into 1 in pieces)
- 1/4 cup kimchi (drained and chopped)
- 2 tortillas
- 2 handfuls cheese (grated, I used a combination of cheddar and jack)
directions
- Cook the bacon and set aside retaining the grease.
- Saute the kimchi in the bacon grease until it starts to caramelize, about 10 minutes.
- Melt a touch of butter in a pan.
- Place a tortilla into the pan and swirl around in the butter and set aside.
- Place the second tortilla into the pan and swirl around in the butter.
- Sprinkle on half of the cheese onto the tortilla followed by the kimchi and bacon followed by the remaining cheese.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.
Note: For a vegetarian version, omit the bacon and fry the kimchi in a teaspoon of sesame oil.
Very brave! I can't imagine cheese with any kind of Asian food at all. Those taco-truck guys are certified geniuses (or just crazy).
Good call frying the kimchi first.
I like how you manage to keep making interesting vegetarian dishes. That sets this blog apart from many others for me.
Wow! What an bold recipe. I am interested in giving this a try, especially because I'm curious as to how the ingredients will taste when they all come together.
~Camberley
You constantly amaze me. So incredibly creative!
yum kevin! i love sauteed kimchi…i believe it's called kimchi bokum 🙂 very creative!
That's interesting. I better try that one.
Very interesting!
My hometown needs a Kogi Taco truck!!!
For some reason I can never gather up enough courage to try kimchi. One day though, I will. Until then, I'll enjoy looking at pictures of it. Your pictures do make it look yummy! =)
Thanks for this recipe! I'm definitely going to try this. It's actually quite surprising how well cheese goes with Asian foods like cheese kimbap, cheese ramen, cheese tonkatsu, etc. Kimchi quesadillas only seem natural.
My husband would LOVE these!!
When I first read this, I thought you put the kimchi between the tortillas raw but I'm glad to hear you sauteed it off before combining it with cheese.
People might think this is weird but I've been to a bunch of Korean BBQ's where they stir fry grilled kimchi with cheese, rice, veggies and left over BBQ. Great job!
I've never heard of kimchi – I need to start trying some unique cuisines so I can experiment w. this stuff!
Very interesting. Somehow I think this will work!
I've never had kimchi, but I LOVE quesadillas!!
Nice job. I love kimchi. I haven't th quesdilla at kogi yet. But I surely make them at home. Yum!!
I eat kimchi any chance I get. This is just another option! Yum! You should do youtube cooking videos (like I do)! : )
Another great combo! I bet those quesadillas taste wonderful!
Cheers,
Rosa
Okay, Kevin – Did you live in Korea for a while? Sorry, I just recently joined your blog so I don't know the detail. But you have a lot of great looking Korean recipes. That's awesome! I am Korean myself but don't know how to cook a lot of Korean food other than Kalbi and Bulgogi and few other side dishes. But I gotta say, it's impressive that you have so many great Korean style recipes.
Sook
I have never had kimchi before, but it sure looks interesting…..seems we are both in quesidilla mode!!!
What a great idea frying the kimchi. -Tien
I love quesadilla but never a kimchi fan. It look pretty but I don't know if I'm goin to like it..
wow that's looks delicious…
Sook: I have not had the chance to spend time in Korea yet. I would certainly like to so that I could enjoy all of the cuisine first hand.
I LOVE kimchi, and I've been thinking a lot about different ways to use it, but I've got to say this idea never crossed my mind. Definitely going to try it though!
Yet again your originality astounds me! I really like kimchi and think that this fusion with Mexican cuisine is really great.
Your food ALWAYS looks amazing!
I live in LA. Your postings these past few days inspire me to hunt down those Kogi Trucks to see (eat?) what all the fuss is about! You get huge, extra points for making your own kimchi. I'm so impressed.
wow these look awesome! So creative!
Haha! Korean TexMex, I love it! I never would've thought to do this, but it looks so good. I like that you are so creative with your recipes. Thanks for posting.
I just ADORE kimchi. What a neat idea this is.
Great use of kimchi!
I have been reading and enjoying you blog for about a month now, and I just felt the need to comment that I find your recipes and creativity very refreshing. It's always a joy to read your next post. And you inspire me to get creative with my own cooking! Well done! 😀
Wow, I love this idea. I've never thought of cabbage tucked in a tortilla. Sounds dreamy. Great blog!
What a great idea to caramelize the kimchi – your quesadillas sound SO good!
This really sounds disgusting. I follow your blog regularly and I am very impressed with all of your recipes and the background behind each of your ideas. But this caught my attention in a negative way!
This sounds GREAT to me! I love kimchi, and I love cheese! I'll have to try it someday.
I recently came back from Korea. I never been a great fan of kimchi. It is the first time I heard of kimchi with quesadrillas, that's amazing.
I like the pictures you have posted. I have been making Kimchi q-diller's for some months now . I have been using corn tortillas. Ill have to try it with flour now and see how they compare. thanks for the inspiration.
Wow…I can't wait to try your recipe. I actually went to the Kogi truck last night and had the infamous Kimchi Quesadillas and they were incredible…totally worth the hype!
I KNEW it! I've been telling my friends for years that kimchi and cheese make a great flavor combo together. I love to top off my kimchi fried rice with cheese (mozzarella, Gruyère or cheddar)and broil it a little to have a nicely browned top. 🙂 Keep up the good work! (Your recipes look so yummy!)
I made this for lunch today, using the vegetarian option and goat cheese. It was SO amazingly fabulous! Thank you!
I'm impressed that you made your own kimchi! I hope to learn how to make my own (as a Korean American, esp). I just blogged about this recipe as well. Bacon sounds amazing addition.
https://honeyandlimes.wordpress.com/2014/04/11/kimchi-quesadilla/