Kimchi quesadilla

Angeline Nguyen/Staff
Angeline Nguyen/Staff

If you love food fusions, this Korean-Mexican recipe is a great addition to your late-night chill sessions. The blend of tart kimchi and rich cheese dipped into an umami gochujang (Korean pepper paste) sauce makes an impressive meal that’ll have your friends coming over for breakfast every morning. For those of you who can’t handle the heat, feel free to omit the sauce.


Angeline Nguyen/Staff

What you’ll need (for three¬†quesadillas):

1 pound skinless chicken breast



1 teaspoon gochujaru (Korean hot pepper flakes)

1 cup kimchi

1 cup Mexican cheese blend

6 (10-inch) flour tortillas

3 stalks green onion (chopped into small pieces)



Angeline Nguyen/Staff

What you’ll need (for the sauce):

3 tablespoons gochujang

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons toasted sesame seeds

2 teaspoons honey

1 clove garlic (minced)

2 teaspoons sesame oil

1 teaspoon gochujaru

1 stalk green onion (cut up)

What you’ll do:

  1. Slice your chicken into thin layers. Season the chicken with a pinch each of salt and pepper. Rub the chicken with one teaspoon gochujaru. Saute the chicken in a pan with some cooking oil for five minutes on each side.
  2. Remove the chicken and either shred or cube into 1/2-inch pieces.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  3. Squeeze all the juices from the kimchi and reserve it for the sauce. Roughly chop the kimchi into 1/2-inch pieces.
  4. Add the kimchi and three chopped stalks of green onion to the pan and stir on medium heat for three minutes. Add the chicken and continue to cook until the meat is no longer pink.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  5. Wipe off the pan. Add a thin layer of oil to the pan and lay down one tortilla. Sprinkle one-sixth of the cheese evenly over the tortilla and add one-third of the kimchi-chicken mixture.
  6. Top with an additional one-sixth cup of cheese and another tortilla.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  7. Add more oil to the surface of the pan and flip the quesadilla once the bottom tortilla has browned. After both sides are golden and all the cheese has melted, remove the quesadilla.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  8. Repeat steps one through six for the remaining quesadillas.
  9. Now onto the sauce. Add all the ingredients for the sauce into a bowl along with one tablespoon of reserved kimchi juices. Mix thoroughly for the paste and honey to fully dissolve.


Contact Angeline Nguyen at [email protected].