Grilled Spicy Chicken Quesadilla

Dakgalbi Quesadilla (Korean Spicy Chicken Quesadilla) with Gochujang Salsa Sauce

I love combining ingredients to give me more variety of food choices and be pleasantly surprised at its potential. Are you like me?

It was Cinco de Mayo a few days ago (I actually didn’t know until that day what the celebration was for. I’m very new to Mexican history.) and I saw a massive influx of Mexican food photos on pinterest. I’m not sure whether I was influenced by that or not, but I’ve been wanting to use my favourite Korean food “Dak Galbi” (Korean spicy chicken) with some other ingredients to create a Korean fusion food for a while. So here, I come up with Dak Galbi Quesadilla (Korean spicy chicken quesdilla, 닭갈비 퀘사딜라) with Gochujang salsa sauce.

If you already know how to make Dak Galbi, combining the rest of the ingredients is relatively easy. I say “relatively” because I found it was a bit tricky to turn the stacked tortilla over safely without the filling falling out too much. 🙂 If you have your own secrete way of easily turning the quesadilla over, please do share with us! I would love to know!

To my surprise, Dak Galbi Quesadilla was a great success! All of my family thoroughly enjoyed it! You can strongly taste the full Dak Galbi flavour through melted mozarella cheese and oil fried tortilla. I particuarly liked when I could still feel the texture and the well seasoned taste of cabbage and perilla. That’s the best part of Dak Galbi, right? I hope you also enjoy this recipe.

Ingredients for 6 servings (Adapted from my Dak Galbi recipe)

(Prep time: 30 mins, Cooking time: 20 mins)

-Meat and others

  • 840g chicken breast meat
  • ¼ of a small cabbage (360g)
  • 1 small sweet potato (100g)
  • ½ small onion (60g)
  • 10 perilla leaves
  • 16 Korean rice cakes (Garaeddeok) – If you are using pre packaged ones, soak them in warm water for 5-10 minutes before you use them.
  • Mozzarella cheese (as much as you like)
  • 12 medium to large size tortilla

-Marinade sauce (mix these well in a bowl.)

-Gochujang salsa sauce (mix these well in a bowl)

  • 6 Tbsp plain natural yogurt
  • 1 Tbsp gochujang (can be reduced depending on your spice preference): 1 Tbsp was enough to give a kick to me at the end and I’m used to spicy food.
  • 1 Tbsp honey
  • 2 Tbsp diced pineapple (from a pineapple tin)
  • 2 Tbsp pineapple juice (from the pineapple tin)
  • 1 Tbsp diced sweet spiced gherkins or pickles

Steps

Making dak galbi

(The above image covers step 1 to 7 below)

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)

2. Put the chicken into a bowl, add the marinade sauce and mix well. Leave it for 30 mins.

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)

4. Pre-heat the wok on high heat and add some vegetable oil.

5. Put all the vegetables, rice cakes and the meat in the wok.

6. Stir them well while it is cooking. Once 5 mins has lapsed, reduce the heat to medium.

7. Continue to stir every now and then until all ingredients are cooked. Turn the heat off.

8. Place the frying pan on a stove and add some vegetable oil. Heat the pan on high heat for about 20 seconds.

9. Put the tortilla wrap in the pan and add the Dak galbi (from step 7) and cheese and another layer of tortilla.

Cheese on Dak Galbi

10. Press down the stacked tortilla with your hands or spatula for about 1 mins. (Be careful not to burn your hands)

Dak Galbi Quesadilla

11. Turn the stacked tortilla over carefully and press it down with a spatula for 1 mins or the cheese is completely melted.

12. Repeat the step 9 to 11 until you use up the rest of the ingredients.

13. Cut the quesadilla into wedges and serve it on a plate.

14. Enjoy!

Dakgalbi Quesadilla (Korean Spicy Chicken Quesadilla) with Gochujang Salsa Sauce

5 from 2 votes Print Korean Spicy Chicken Quesadilla with Gochujang Salsa Prep Time 30 mins Cook Time 20 mins Total Time 50 mins   Course: Main Cuisine: Korean Fusion Servings: 6 Author: Sue Ingredients Meat and others
  • 840 g chicken breast meat
  • ¼ of a small cabbage 360g
  • 1 small sweet potato 100g
  • ½ small onion 60g
  • 10 leaves perilla
  • 16 in Korean rice cakes - If you are using pre packaged ones soak them warm water for 5-10 minutes before you use them., Garaeddeok
  • Mozzarella cheese as much as you like
  • 12 medium to large size tortilla
Marinade sauce (mix these well in a bowl.)
  • 5 Tbsp Gochujang
  • 1 Tbsp ½ minced garlic
  • 1 tsp minced ginger
  • Tbsp ½ Korean chili powder
  • 1 Tbsp ½ soy sauce
  • 1 Tbsp ½ dark brown sugar
  • 1 Tbsp Korean yellow curry powder
  • 1 Tbsp grated onion
  • 2 Tbsp refined rice wine
  • 3 sprinkles ground black pepper
Gochujang salsa sauce (mix these well in a bowl)
  • 6 Tbsp plain natural yogurt
  • 1 Tbsp Gochujang :1Tbsp was enough to give a kick to me at the end and I’m used to spicy food. can be reduced depending on your spice preference
  • 1 Tbsp honey
  • 2 Tbsp diced pineapple from a pineapple tin
  • 2 Tbsp pineapple juice from the pineapple tin
  • 1 Tbsp diced sweet spiced gherkins or pickles
Instructions
  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)
  2. Put the chicken into a bowl, add the marinade sauce and mix well. Leave it for 30 mins.
  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)

  4. Pre-heat the wok on high heat and add some vegetable oil.
  5. Put all the vegetables, rice cakes and the meat in the wok.
  6. Stir them well while it is cooking. Once 5 mins has lapsed, reduce the heat to medium.
  7. Continue to stir every now and then until all ingredients are cooked. Turn the heat off.
  8. Place the frying pan on a stove and add some vegetable oil. Heat the pan on high heat for about 20 seconds.
  9. Put the tortilla wrap in the pan and add the Dak galbi (from step 7) and cheese and another layer of tortilla.
  10. Press down the stacked tortilla with your hands or spatula for about 1 mins. (Be careful not to burn your hands)
  11. Turn the stacked tortilla over carefully and press it down with a spatula for 1 mins or the cheese is completely melted.
  12. Repeat the step 9 to 11 until you use up the rest of the ingredients.
  13. Cut the quesadilla into wedges and serve it on a plate.
  14. Enjoy!

 

Source : https://mykoreankitchen.com/korean-spicy-chicken-quesadilla/

Korean Spicy Chicken Quesadilla with Gochujang Salsa
Grilled BBQ Chicken Kabobs
Chick-Fil-A’s Secret Menu—Revealed!
Grilled Spicy Chicken Quesadilla
Review: Say 'cheese': Meltdown Diner joins west Tulsa revival
Healthy fare helps you feel virtuous while dining at Cafe Vida in El Segundo
Strawberry Balsamic Grilled Chicken and Bacon Quesadillas
How I've Learned to Eat Healthy With Fibromyalgia
Grilled Chicken with Spicy Apricot Sauce