Korean Kimchi and Pork Quesadilla recipe - ingredients, nutrition and when to eat it
A quesadilla filled with kimchi, pork, and cheese, then toasted until golden. Tangy kimchi pairs with rich, melted cheese, while the edges turn crisp.
A quesadilla filled with kimchi, pork, and cheese, then toasted until golden. Tangy kimchi pairs with rich, melted cheese, while the edges turn crisp. It’s just right for an easy dinner.
World cuisine · 20 minutes to cook
Nutrition (per 245.5g serving): 485.8 kcal · protein 30.5g · carbohydrate 34.6g · fat 23.7g · sodium 785.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out plenty of kimchi juice to keep the tortilla from getting soggy.
Tips: Cook the filling through first, then toast the tortilla slowly over low heat so the outside doesn’t burn while the cheese melts.
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Ingredients (1 serving)
- Tortilla — 1 sheet
- Pork shoulder — 70 g
- Napa cabbage kimchi — 50 g
- Mozzarella — 40 g
- Onion — 20 g
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp