Active Time

　　20 min

　　Total Time

　　20 min

　　Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

　　

Ingredients

Makes 4 (snack) servings

　　1/2 stick unsalted butter

　　2 cups cabbage kimchi, drained and chopped

　　8 fresh perilla or shiso leaves

　　4 (8-inch) flour tortillas

　　1/4 cup roasted sesame seeds

　　2 cups coarsely grated sharp Cheddar (6 ounces)

　　2 cups coarsely grated Monterey Jack (6 ounces)

　　Vegetable oil for brushing

　　

Step 1

Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.

　　

Step 2

Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.

　　

Step 3

Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 min utes total. Serve immediately.