Kimchi Bacon Quesadillas with Gochujang Crema

Method

1. Stir the sour cream, gochujang, honey and lime juice together until smooth. This is the gochujang crema.

   Add in this stepSour cream 4 tbspGochujang (Korean chili paste) 2 tspHoney 1 tspLime juice (or lemon juice) 1 tsp

2. Cut the bacon into 1 cm pieces and cook in a 24 cm pan over medium heat for 5 min, stirring, until crisp and golden. Lift it out onto paper towel and pour off the fat, leaving about 1 tsp in the pan.

   Add in this stepBacon 80 g

   medium heat

3. Lightly squeeze the kimchi to remove excess juice and chop it into 1 cm pieces. Melt the butter in the same pan, add the kimchi and sugar and stir-fry over medium-high heat for 4 min until the liquid has gone and the edges start to caramelize. Transfer to a plate to cool a little, and wipe the pan clean.

   Add in this stepWell-fermented napa cabbage kimchi 160 gButter 10 gSugar ½ tsp

   medium-high heat

4. Mix the two cheeses. Lay the tortillas flat, sprinkle a little cheese over one half of each, add kimchi, bacon and sliced scallions, then top with a little more cheese (cheese above and below glues the filling together). Fold over and press gently.

   Add in this stepLow-moisture mozzarella, shredded 100 gCheddar, shredded 40 gFlour tortillas (20 cm) 4Scallions 2

5. Heat the pan over medium heat and cook the quesadillas two at a time for 2 min per side, pressing lightly with a spatula, until golden and the cheese has melted. Cook in 2 batch(es), about 8 min in total.

   medium heat

6. Cut each into 3 wedges, sprinkle with sesame seeds and serve with the gochujang crema for dipping.

   Add in this stepToasted sesame seeds 1 tsp