So, I've been reading all over food blogs that Kogi truck korean short rib tacos are really popular in LA. It looks so delicious online. I'm originally from LA, but they didn't have these when I lived there. And now I live in NYC (uh, for 6 years now!), and we don't have a korean taco truck! I just didn't have the ingredients or time to make Kalbi tacos right now ... but, hmmm ... but what do I have in the frig? ... tortillas, kimchi, cheese, onions, scallions, and frozen thinly sliced pork belly ... Quesadila! I saw kimchi quesadillas on the Kogi truck are popular too! Brilliant! Boy did my man love these! We made it enough times to use up a large jar of kimchi just from making a bunch of these.
Kimchi Quesadilla Recipe
(for one quesadilla)
1 8-inch tortilla
1/2 cup shredded cheese (used pepper jack)
1/2 onion sliced
1 slice thinly sliced pork belly or bacon, chopped bite sized
1 stalk scallion sliced
1/2 cup kimchi, chopped and drained on napkin
roasted sesame oil or rayu (red pepper oil)
Sriracha for serving
(for one quesadilla)
1 8-inch tortilla
1/2 cup shredded cheese (used pepper jack)
1/2 onion sliced
1 slice thinly sliced pork belly or bacon, chopped bite sized
1 stalk scallion sliced
1/2 cup kimchi, chopped and drained on napkin
roasted sesame oil or rayu (red pepper oil)
Sriracha for serving
In a 10-inch fry pan, fry sliced pork belly or bacon over medium high heat. After some of the fat has melted into the pan, throw in the onions. Remove pork/bacon once cook to perferred crispiness. Continue cooking onions until lightly browned. Remove onions, and wipe down the bacon fat so there is a small amount to cook the quesadilla in.
Assemble the quesadilla by putting half the cheese on half of the tortilla. Over the cheese, layer on kimchi, pork/bacon, onions, scallions, and then the other half of the cheese. Fold the empty half over the filling. Put a touch of roasted sesame oil or rayu on the pan over medium high heat. Once the pan feels hot, put the quesadilla on the pan. Fry until it is browned and crispy. Flip over and brown on the other side. Remove from pan and cut into 3 wedges. Serve with sriracha hot sauce.
Assemble the quesadilla by putting half the cheese on half of the tortilla. Over the cheese, layer on kimchi, pork/bacon, onions, scallions, and then the other half of the cheese. Fold the empty half over the filling. Put a touch of roasted sesame oil or rayu on the pan over medium high heat. Once the pan feels hot, put the quesadilla on the pan. Fry until it is browned and crispy. Flip over and brown on the other side. Remove from pan and cut into 3 wedges. Serve with sriracha hot sauce.
2 comments:
Kimchi in a quesadilla? Sign me up - these sound fantastic!
Su-Lin, its so fast and easy! I couldn't believe I didn't hear about it earlier. I would have been making it all the time since I tend to have these ingredients in my frig.
Post a Comment