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Kimchi Quesadillas



– 3/4 pound Real California butter – 12 cups kimchi – 1 1/2 cups canola oil – 24 (12-inch) flour tortillas – 24 cups Real California grated Cheddar-Jack cheese – 48 shiso leaves – 1 1/2 cups toasted sesame seeds
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In a sauté pan over medium heat, melt butter. Add kimchi; cook until caramelized and charred. Cool kimchi and chop roughly. (Yield: 6 cups)

For each serving, to order, heat a sauté pan or griddle over medium heat; add 1 tablespoon oil. Place 1 tortilla on pan; spread 1 cup cheese evenly on one half. Cover cheese with 1/4 cup kimchi; sprinkle with 2 sesame leaves, torn, and 1 tablespoon sesame seeds. Fold over other half of tortilla to make a half circle. Cook until browned on the bottom, flip and continue cooking until browned and blistered on both sides.

Recipe courtesy of Chef Roy Choi, Kogi BBQ (Los Angeles, CA)

Per Order:

Yield: 24 servings