New recipes!

07/12/2010

I’m always thinking of recipes to incorporate kimchi into. It’s such a versatile food that it can be used in a variety of ways. I’ve decided, however, to post general recipes and if they go with kimchi, I will include ways to eat it with kimchi. Just to let you know, I’m a “taste-as-you-go” person which means measurements will rarely be used. The one thing to remember when cooking is to always taste as you go.

Sounds like a plan!

Kimchicken Quesadilla

Salsa:
– Chop up (2) tomatoes and (1 avg-sized) onion and mix in a bowl
– Chop up cilantro. Add into bowl with tomato and onions
– Lastly, add a little s+p and lime juice ( a whole small lime should suffice)

Quesadilla:
Boneless chicken breast (I used 2 large breasts)
Onion, cut into little pieces (half of 1)
Garlic, chopped (1 large or 2 smaller cloves)
Kimchi, chopped ( about 8 oz.)
Shredded cheese (I used cheddar, but other cheeses can definitely be used)

– Cooking chicken is tricky. There’s a fine line between cooked and over-cooked and due to paranoia of stomach illness, I always tend to overcook it. Anytime you saute chicken, I would recommend first cooking the whole breast to medium rare (very pink on the inside) and then shutting the fire off. It will continue to cook for a couple of minutes after you shut the fire off. (At this stage, we want it to be a little undone because we will place it on the fire later on).
– Leave the chicken aside. Take chopped garlic and add it into about three tablespoons of Olive oil into a saute pan. Let garlic cook and marinade in the heated oil for about 5 to 10 mins (until it starts to brown just a bit).
– Add chopped onions and chopped kimchi into the garlic olive oil and saute until the onions look a little translucent.
– Cut half-cooked chicken into about 1″ long and 1/4″ thick pieces. Throw into the kimchi, onion, garlic saute. Mix everything around on low-med heat for another few minutes then shut fire off.
– Place another smaller pan on low heat and place a tortilla onto it. Heat up both sides and then sprinkle a little cheese onto one side.
– Onto one side of the tortilla, place some of the kimchicken saute onto it (not too much because you don’t want it spilling out when you fold it over). Fold the tortilla over. Press with spatula slightly on both sides until cheese looks melted.
– Take off fire and serve with salsa, guac, and sour cream. Enjoy!

2 Responses to “New recipes!”

  1. These look wonderful. But you might want to try one of the excellent taco sauces. If you can find Goya’s Salsa Taquera, buy two bottles, it’s so good. It comes in a hot version, too. And for those who don’t eat chicken, cheese, kimchi and salsa would be great.

  2. Any recipe with chicken tastes better if you use dark meat and make sure you buy poultry raised without antibiotics.

    With dark meat, you can cook it thoroughly and it’s very difficult to dry it out.

    White meat without antibiotics will cook faster and stay moist, compared to the same meat from a conventional chicken.

    A meat thermometer is a must to determine if chicken is cooked.