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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt butter in a skillet over medium heat. Add kimchi and sugar and cook for about 5 minutes, stirring, until darker and fairly dry. Stir in soy sauce and cook for 1 minute more.
- Mix sour cream with the measured kimchi juice, juice from one lime wedge and a little garlic salt. Add more kimchi juice to taste.
- Heat a large dry nonstick skillet over medium heat. Put in one tortilla. Over one half, layer a quarter of the total cheese, half the kimchi, another quarter of the cheese and a little garlic salt. Fold over the empty half.
- Cook for about 5 minutes total, turning halfway through, until the tortilla is golden and the cheese melts. Repeat with the remaining tortilla and filling.
- Cut into wedges and top with scallion greens. Serve with the sour cream dip and remaining lime wedges.
Notes
Kimchi may contain fish sauce or seafood, so this recipe is not automatically vegetarian. For a vegetarian version, choose vegetarian kimchi and cheese made with vegetarian rennet.
