Step 1

Choose sour cabbage kimchi, drain juice and chop them. Chopped kimchi should measure 1/2 cup (per my basic recipe).

Step 2

Based on your preference, choose one or all of cilantro, green onion and perilla leaves and chop them. Personally, I think Cilantro tastes best. Perilla gets a little lost but if you don't like cilantro or want to make it more Korean tasting then def try it. Make a small bowl of each of the condiments so people can sprinkle what they want on their quesadillas.

Step 3

In a frying pan, add some butter (2 tsp per 1/2 cup of kimchi), kimchi, gochujang and saute on medium heat for 2 min or so and then lower heat to medium low and saute for 3 min until kimchi looked shriveled up and cooked. Remove from heat and set aside.

Step 4

For an 8 inch tortilla, measure 1.5 cup of shredded cheese per one quesadilla. My basic recipe will make 2 quesadillas. Have the cheese and kimchi ready next to your stove.

Step 5

Heat a 10 inch or bigger nonstick frying pan on medium heat.

Step 6

Put a piece of tortilla on the pan. Add 1.5 cup of shredded cheese and spread it out. Then sprinkle about 2 Tbs of cooked kimchi evenly on the cheese.

Step 7

Cover the top with another piece of tortilla. Press it down with a spatula.

Step 8

Cook the Quesadilla for a total of 6-7 minutes on medium low heat. Turn it over a couple times to make sure it's browned evenly on both sides. When the cheese is fully melted, you will notice the middle area bubble up a bit and cheese oozing out. This is when you are done.

Step 9

Eat it right away so you can enjoy the ooey gooey cheese while it's hot!!