Kimchi Quesadilla — Roy Choi-Inspired
Aged kimchi and melted Monterey Jack cheese inside a crispy buttered tortilla — the Korean-Mexican lunch that stocks every LA late-night menu.
⭐Inspired by Roy Choi · 🇰🇷 South KoreaAbout This Recipe
This dish channels Roy Choi's Korean-Mexican fusion philosophy made famous at his Kogi truck and his Chego restaurant. The quesadilla format — Mexican tortilla, melted cheese — combined with well-fermented Korean kimchi creates one of the great late-night LA dishes of the 2010s. Choi calls dishes like this 'truly LA cuisine' — neither Korean nor Mexican but specifically Angeleno.
Ingredients
Serves 2
- 200 gwell-fermented Napa kimchi(drained and chopped)
- 200 gMonterey Jack cheese(shredded)
- 60 gshredded mozzarella(for stretch)
- 4large flour tortillas
- 2 tbspunsalted butter(for the pan)
- 2spring onions(thinly sliced)
- 1 tbsptoasted sesame seeds
- 0.5 tspgochugaru (Korean chili flakes)(for sprinkling)
- 60 gMexican crema or sour cream(to serve)
- 1lime(wedges, to serve)
Instructions
- 1
Drain and warm the kimchi
Squeeze excess liquid from the kimchi and chop coarsely. In a small pan, sauté for 90 seconds in 1 teaspoon butter to take the edge off. Set aside.
- 2
Build the quesadilla
On 2 tortillas, layer: half the Jack cheese, half the warmed kimchi, half the spring onions, half the mozzarella. Top with another tortilla each.
- 3
Crisp the tortillas
Heat 1 tablespoon butter in a wide skillet over medium heat until foaming. Add one quesadilla. Cook 2-3 minutes per side, weighing down lightly with a flat lid, until golden, crispy and the cheese is fully melted.
- 4
Cut and finish
Cut into 6 wedges. Sprinkle with toasted sesame seeds and gochugaru. Repeat for the second quesadilla.
- 5
Serve with crema and lime
Plate with a small bowl of crema and a lime wedge. Squeeze lime over the top before eating — the acid cuts through the rich cheese-kimchi combination.
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Pro Tips
- →
Use kimchi at least 3 weeks old — fresh kimchi is too crisp and mild.
- →
Drain kimchi well or your quesadilla will be soggy.
- →
Toasting kimchi briefly mellows its sharpness and makes it work better with cheese.
Variations
- •
Add Bulgogi: include 100g cooked bulgogi short rib for a heartier version.
- •
Spicy Pork: substitute spicy gochujang-marinated pork for the cheese-only version.
- •
Vegetarian: skip cheese variations; mash kimchi with crumbled tofu for a vegan stuffing.
Storage
Best eaten immediately. The quesadilla loses crispness on standing.
History & Origin
Roy Choi's Kogi BBQ truck launched the Korean-Mexican fusion movement in Los Angeles in 2008. The kimchi quesadilla became a defining menu item, popularised through Choi's Chego restaurant and his cookbook 'L.A. Son.' It is now found at Korean-American restaurants nationwide.
Frequently Asked Questions
Why pre-cook the kimchi?
Briefly sautéing kimchi mellows its raw bite and makes it work better with melted cheese. Choi's restaurants always cook the kimchi briefly before adding to a quesadilla — it transforms the flavour profile from sharp to deeply savoury.
What kind of cheese works best?
Monterey Jack is the classic Mexican-American melting cheese. Mozzarella adds stretch. Cheddar is too sharp; mozzarella alone is too mild. The combination is what gives the quesadilla its signature creamy-stretchy melt.
Can I use store-bought tortillas?
Yes — flour tortillas (not corn) are essential here. Look for 'burrito-size' tortillas (25cm). Quality matters: fresh tortillas from a Mexican grocery are noticeably better than supermarket brands.
What is gochugaru?
Korean coarse-ground red chili flakes — fruity, slightly smoky, moderately hot. Different from regular crushed red pepper. Sold at Korean and Asian groceries.
Nutrition Facts
Per serving (320g / 11.3 oz) · 2 servings total
Time Summary
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