September 9, 2015

Bulgogi Chicken Quesadillas With Kimchi Salsa 

Recipe: Eric Vellend

Available at most Asian supermarkets, mirin is a Japanese condiment that’s basically sweetened rice wine. As a substitute, mix three parts sake or white wine with one part sugar.



  • 1⁄4 cup tamari soy sauce
  • 3 tbsp mirin
  • 4 tsp sesame oil
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp finely grated ginger
  • 1 1⁄2 lb. boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • 1 bunch green onions, sliced on bias
  • 2 tbsp sesame seeds, toasted


  • 1 Granny Smith apple, peeled, cored, diced
  • 1⁄2 cup kimchi, chopped
  • 1 tbsp ketchup
  • 1⁄3 cup chopped cilantro


  • 6 large (9″diam.) flour tortillas
  • 3⁄4 lb. mozzarella cheese, grated


Yield: Serves 4 to 6

  1. To make chicken, whisk together tamari, mirin, sesame oil, honey, garlic and ginger in mixing bowl. Trim and discard fat from chicken.Cut chicken into bite-size pieces. Add to marinade. Mix well. Cover and refrigerate 1 to 2 hours.
  2.  Drain chicken and discard marinade. In large nonstick wok or frying pan, heat oil over high heat. Add chicken. Stir-fry until browned and cooked through, 4 to 5 minutes. Add onions and sesame seeds. Stir-fry until onions have wilted, 1 minute. Transfer to roasting pan to cool.
  3. To make salsa, combine all ingredients in large bowl. Mix well. Cover and refrigerate until ready to use.
  4. To assemble quesadillas, lay out tortillas on work surface. Sprinkle cheese on 1 half of each tortilla. Top with chicken mixture. Fold over tortillas to make half moons.
  5. Heat large frying pan over medium heat. Working in batches, dry cook quesadillas until lightly browned and cheese has melted, 2 minutes per side. Keep quesadillas warm in low oven as you work.
  6. Cut into triangles and serve with salsa.

Angus Fergusson


House and Home January 2014


Food styling by Sasha Seymour Prop Styling by Morgan Michener