My Korean KitchenSpicy Chicken Quesadilla with Gochujang Salsa
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Ingredients
Serves 12- 1 Tbsp grated onion
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 100 g sweet potato
- 2 Tbsp diced pineapple ((from a pineapple tin))
- 2 Tbsp pineapple juice ((from the pineapple tin))
- 360 g cabbage
- 60 onion
- 840 g chicken breast (or thigh fillets)
- 1 1/2 Tbsp soy sauce
- 1 Tbsp honey
- 6 Tbsp plain natural yogurt
- mozzarella cheese (, as much as you like)
- 1 1/2 Tbsp dark brown sugar
- 1 Tbsp Korean curry powder
- 12 tortilla ((medium to large size))
- 16 pieces Korean rice cakes (, if you are using pre packaged ones, soak them in warm water for 5-10 minutes before you use them.)
- 2 Tbsp rice wine
- A few sprinkles ground black pepper
- 1 Tbsp diced sweet spiced gherkins or pickles
- 1 Tbsp gochujang
- 1/2 Tbsp gochugaru ((korean chili flakes))
- 10 leaves perilla
- 5 Tbsp gochujang ((korean chili paste))
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Steps
- Step 1
Rinse the chicken in cold water and cut it into small pieces (about 3cm x 2 cm – this is to easily press & turn the stacked tortilla later. You can cut them even smaller if you like)
- Step 2
Put the chicken into a bowl, add the marinade sauce and mix well. Leave it for 30 mins.
- Step 3
While you are waiting, prepare other ingredients.-Clean all the vegetables. (Peel the skin if necessary – onion and sweet potato).-Thin slice (0.5 to 1cm thickness) the cabbage, sweet potato, onion and perilla leaves.-Cut the rice cake into half (Half of an index finger size. If it is already small, you don’t need to cut it)
- Step 4
Pre-heat the wok on high heat and add some vegetable oil.
- Step 5
Put all the vegetables, rice cakes and the meat in the wok.
- Step 6
Stir them well while it is cooking. Once 5 mins has lapsed, reduce the heat to medium.
- Step 7
Continue to stir every now and then until all ingredients are cooked. Turn the heat off.
- Step 8
Place the frying pan on a stove and add some vegetable oil. Heat the pan on high heat for about 20 seconds.
- Step 9
Put the tortilla wrap in the pan and add the Dak galbi (from step 7) and cheese and another layer of tortilla.
- Step 10
Press down the stacked tortilla with your hands or spatula for about 1 mins. (Be careful not to burn your hands)
- Step 11
Turn the stacked tortilla over carefully and press it down with a spatula for 1 mins or the cheese is completely melted.
- Step 12
Repeat the step 9 to 11 until you use up the rest of the ingredients.
- Step 13
Cut the quesadilla into wedges and serve it on a plate. Enjoy!
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Rinse the chicken in cold water and cut it into small pieces (about 3cm x 2 cm – this is to easily press & turn the stacked tortilla later. You can cut them even smaller if you like)
Source: My Korean Kitchen
