Kimchi Quesadillas: Fusion Done Right
I'm usually a bit sceptical about fusion food. Too often it's a confused mess that doesn't honour either cuisine. But kimchi quesadillas? This is fusion at its finest – two strong flavours that somehow bring out the best in each other.
Why This Works
Think about it: a quesadilla is essentially crispy, melted cheese in a tortilla. Kimchi brings acidity, heat, and crunch. It's the same principle as adding pickled jalapeños, but with so much more depth of flavour.
The fermented funkiness of good kimchi plays beautifully against rich, melted cheese. The crispy tortilla adds texture. It shouldn't work, but it absolutely does.
The Ingredients
Keep it simple:
- 2 large flour tortillas
- 100g kimchi, well-drained and roughly chopped
- 150g cheese (Monterey Jack, mozzarella, or mature cheddar)
- Optional: pulled pork, bacon, or grilled chicken
- Optional: fresh coriander
- Butter or oil for cooking
The Method
- Grate your cheese (it melts more evenly than sliced)
- Drain the kimchi well – squeeze it in kitchen paper
- Heat a large pan over medium heat
- Add a small knob of butter
- Place one tortilla in the pan
- Cover half with cheese, then kimchi, then more cheese
- Fold the tortilla over
- Press down gently with a spatula
- Cook until the bottom is golden (2-3 minutes)
- Flip and cook the other side
The Cheese Question
I've experimented with many cheeses. Here's what I've found:
Monterey Jack: Classic choice, melts beautifully, mild enough not to compete with the kimchi.
Mozzarella: Great stretch, subtle flavour, works brilliantly.
Mature Cheddar: More flavour, but can overwhelm. Use sparingly or mix with milder cheese.
Cream Cheese: Add a smear for extra richness – surprisingly good.
Serving Suggestions
Cut into triangles and serve with:
- Sour cream (the coolness is perfect against the heat)
- Extra kimchi on the side
- Sliced spring onions
- A squeeze of lime
Making It a Meal
On its own, a kimchi quesadilla is a fantastic snack. But add some protein and you've got a proper meal:
- Pulled Pork: Slow-cooked pork with kimchi is a match made in heaven
- Crispy Bacon: Because bacon makes everything better
- Grilled Chicken: For something lighter but still satisfying
- Fried Egg: Served on top, yolk running into the kimchi
A Note on Fusion
I know some people are uncomfortable with mixing cuisines. But food has always evolved through exchange and experimentation. The chillies that define Korean cuisine today came from the Americas via Portuguese traders. Tomatoes in Italian food? Same story.
Kimchi quesadillas aren't disrespecting either cuisine – they're celebrating what happens when great flavours meet. And honestly? They're just really delicious. Sometimes that's all the justification you need.
