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Spicy Chicken Quesadilla with Gochujang Salsa

How to Make Korean style spicy chicken quesadilla

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 461 kcal
Course: Main Course
Cuisine: Korean

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 prinkles 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

Instructions

    Cup of Yum
  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. Enjoy!

Nutrition Information

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

% 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.