Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.
Recipe information
Total Time
20 min
Yield
Makes 4 (snack) servings
Ingredients
Preparation
Step 1
Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.
Step 2
Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
Step 3
Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 min utes total. Serve immediately.
