7m 22s: Lenght

Recipe for Kimchi Quesadillas and optional sauces/sides. This will yield 2 servings. Obviously the recipe can easily be doubled or tripled as needed. Quesadillas: 2 10-inch tortillas 1 cup shredded Monterey jack 1 cup shredded sharp cheddar 1 cup napa kimchi (about 1/2 a jar) 2 tbsp butter 2 tbsp freshly toasted sesame seeds 4 perilla/tia to/ shiso leaves (optional) meat of choice (optional, but leftover kalbi makes these amazing) 1 tbsp canola oil Broccoli slaw: 1/2 tbsp fresh ginger 1 small jalepeno, chopped (optional) 1 tbsp low-sodium soy sauce 1 tbsp rice vinegar 1 tbsp freshly toasted sesame seeds 8 oz. broccoli slaw Gochujang BBQ sauce: 2 tbsp sugar 2 tbsp gochujang paste 1 tbsp low-sodium soy sauce 1 tbsp water 2 tsp sesame oil 1/2 tbsp rice vinegar Mix together all ingredients and let rest for at least 1 hour. Or buy a bottle of Annie Chun's Gochujang Sauce from Whole Foods and save yourself a lot of time. Korean chicken marinade: 1 tsp soy sauce 1 tbsp sesame oil 1 tbsp fresh ginger 2 cloves chopped garlic 1 tbsp honey 1/4 tsp black pepper 2 small boneless skinless chicken thighs (or 1 big thigh) Mix together marinade ingredients, add chicken, and marinate for at least one hour, preferable overnight. Sear in a hot frying pan for 1 minute on each side. Cover, reduce heat to low, and cook for 10 minutes.