KIMCHI QUESADILLA

KIMCHI QUESADILLA

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Ingredients

Adjust Servings:
4x12 inch flour tortilla
2 cups kimichi
8 sesame leaf
4 tablespoons roasted sesame seeds
8 tablespoons Butter
4 tablespoons canola oil
4 cups shredded cheddar jack cheese
  • Serves 4
  • Medium

Ingredients

Directions

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This dish started as a fun food for us to enjoy in the truck and it just hit the streets with a force. Its spirit comes from Koreatown.

  1. First cook kimchi with butter and continue to stir over medium heat til caramelized and charred, set aside.
  2. Oil pan or griddle and place tortilla on pan and add 1 cup of cheese on one half, covering to make it look like a black and white cookie.
  3. Add 1/2 cup of kimchi, layer two ripped sesame leaves, and sprinkle 1 tablespoon of sesame seeds.
  4. Fold over empty half of tortilla to create a half moon.
  5. Continue to cook and flip over.
  6. The quesadilla should look blistered like a Neapolitan pizza.
  7. Cut and enjoy the drippy goodness….

 

Roy Choi

During the Kogi era, street food was crowned king as Roy tapped into his own veins, digging deep into the base flavors that raised him on the streets of LA.

His stint at Chego! glorifies college dorm food and rice bowls to the max with a swagger and braggadocio that only OG peasant food can carry.

He’s since been named Food and Wine Magazine’s Best New Chef in 2010 and continues to break new ground with his offshoot Reiss Co. projects A-Frame and Sunny Spot. But before the awards, before the TV spots and all the bright lights, Roy Choi was a survivor of his own risks and impulsivities, and was a believer in the kind of magic that propels his career to this day. He’s currently working on his memoir, LA Son.

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