Spicy Chicken Quesadilla with Gochujang Salsa
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
461 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Chicken Quesadilla with Gochujang Salsa
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How to Make Korean style spicy chicken quesadilla
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Ingredients
MEAT AND OTHERS
- 840 g chicken breast or thigh fillets
- 360 g cabbage
- 100 g sweet potato
- 60 onion
- 10 leaves perilla
- 16 pieces Korean rice cakes , 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 tortilla (medium to large size)
CHICKEN MARINADE (MIX THESE WELL IN A BOWL)
- 5 Tbsp Gochujang (korean chili paste)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 Tbsp Gochugaru (korean chili flakes)
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp dark brown sugar
- 1 Tbsp Korean curry powder
- 1 Tbsp grated onion
- 2 Tbsp rice wine
- A few sprinkles ground black pepper
GOCHUJANG SALSA SAUCE (MIX THESE WELL IN A BOWL)
- 6 Tbsp plain natural yogurt
- 1 Tbsp Gochujang
- 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
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Instructions
- 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)
- Put the chicken into a bowl, add the marinade sauce and mix well. Leave it for 30 mins.
- 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)
- Pre-heat the wok on high heat and add some vegetable oil.
- Put all the vegetables, rice cakes and the meat in the wok.
- Stir them well while it is cooking. Once 5 mins has lapsed, reduce the heat to medium.
- Continue to stir every now and then until all ingredients are cooked. Turn the heat off.
- Place the frying pan on a stove and add some vegetable oil. Heat the pan on high heat for about 20 seconds.
- Put the tortilla wrap in the pan and add the Dak galbi (from step 7) and cheese and another layer of tortilla.
- Press down the stacked tortilla with your hands or spatula for about 1 mins. (Be careful not to burn your hands)
- Turn the stacked tortilla over carefully and press it down with a spatula for 1 mins or the cheese is completely melted.
- Repeat the step 9 to 11 until you use up the rest of the ingredients.
- Cut the quesadilla into wedges and serve it on a plate. Enjoy!
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
82g
(27%)
Protein
25g
(50%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
46mg
(15%)
Sodium
474mg
(20%)
Potassium
1256mg
(36%)
Fiber
11g
(44%)
Sugar
31g
(62%)
Vitamin A
1380IU
(28%)
Vitamin C
55.7mg
(62%)
Calcium
196mg
(20%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 82g | 27% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 474mg | 20% |
| Potassium | 1256mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 31g | 62% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 55.7mg | 62% |
| Calcium | 196mg | 20% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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