Well, I decided to do non-Moosewood recipes on weekends. Don’t misunderstand me, we’ve been greatly enjoying the Moosewood recipes, but I also have other vegetarian recipes I’ve been meaning to try, and weekends may be the time to try (if we’re not doing something). I found the recipe to Kimchi Quesadillas on the October 2009 issue of “Gourmet” magazine. It’s been adapted from Roy Choi’s “Kogi BBQ-to-go” in Los, Angeles. This is a fusion dish (as you probably have guessed by the name) that really hits the right spot!
1/2 stick unsalted butter
2 cups cabbage kimchi, drained and chopped
8 fresh perilla or shiso leaves
4 (8 inch) flour tortillas
1/4 cup roasted sesame seeds
2 cups coarsely grated sharp Cheddar (6 ounce)
2 cups coarsely grated Monterey Jack (6 ounce)
Vegetable oil for brushing
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.
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.
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 minutes total. Serve immediately.
My opinion: A true fusion dish! I changed it a bit and added a bit of sesame oil when cooking kimchi, and added less cheese. I’ll definitely make this again! I used perilla leaves (sesame leaves) since Koreans use perilla more than shiso. Shiso will bring a bit of a different taste and I think I’ll try using shiso leaves next time. I diced some fresh veggies and mixed with the spinach leaves, tossed with crushed garlic, raspberry vinegar, extra virgin olive oil, salt and pepper to serve on the side.