December 3, 2009
Kimchi Quesadilla
I saw this Serious Eats recipe just before leaving work tonight, and my colleague - who also happens to be my roommate - and I were just hungry enough to pull together the small amount of ambition required to make these.
We kind of had the opposite problem that anyone stateside has if they want to make these. Kimchi is not exactly hard to come by here, and when you live in a neighborhood adjacent to a military base that houses several thousand U.S. military personnel, cheese and tortillas aren’t either; it’s just that they’re severely overpriced. I had to spend about $12 for like half a pound total of cheddar and monterey jack, but it was worth every won. Both kimchi and the quesadilla will never be the same for me without one wrapped in the sweet embrace of the other.
We deviated slightly from the recipe - which itself was adapted from “Gourmet” magazine, ooh la la - and forgot about the “perilla or shiso leaves” (go back to Japan, collaborator!) and instead of toasted sesame seeds or canola oil we used sesame oil. We probably used  more butter than your doctor might advise. Korean butter is sweeter than the typical butter I had back home, and letting the kimchi simmer in it resulted in this magical aroma that I wish I could capture and transmit to you via the internet, alas.
It tastes better than it looks in that photo I took. Unless that photo has compelled you to lick your screen, that is - you folks have the right idea. I’ll probably make this every weekend and weigh like 250 lbs when I get back home, but, you gotta do what you gotta do.

Kimchi Quesadilla

I saw this Serious Eats recipe just before leaving work tonight, and my colleague - who also happens to be my roommate - and I were just hungry enough to pull together the small amount of ambition required to make these.

We kind of had the opposite problem that anyone stateside has if they want to make these. Kimchi is not exactly hard to come by here, and when you live in a neighborhood adjacent to a military base that houses several thousand U.S. military personnel, cheese and tortillas aren’t either; it’s just that they’re severely overpriced. I had to spend about $12 for like half a pound total of cheddar and monterey jack, but it was worth every won. Both kimchi and the quesadilla will never be the same for me without one wrapped in the sweet embrace of the other.

We deviated slightly from the recipe - which itself was adapted from “Gourmet” magazine, ooh la la - and forgot about the “perilla or shiso leaves” (go back to Japan, collaborator!) and instead of toasted sesame seeds or canola oil we used sesame oil. We probably used  more butter than your doctor might advise. Korean butter is sweeter than the typical butter I had back home, and letting the kimchi simmer in it resulted in this magical aroma that I wish I could capture and transmit to you via the internet, alas.

It tastes better than it looks in that photo I took. Unless that photo has compelled you to lick your screen, that is - you folks have the right idea. I’ll probably make this every weekend and weigh like 250 lbs when I get back home, but, you gotta do what you gotta do.

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