There’s an undeniable joy that comes from reinventing classic comfort foods, and my latest creation, the Korean Braised Pork and Kimchi Quesadilla, is no exception. Picture this: tender pieces of slow-braised pork shoulder enveloped in gooey Monterey Jack and sharp Cheddar, all wrapped up in a golden, crisp tortilla. The first bite is an explosion of rich flavors, with hints of garlic, a touch of spice from gochujang, and the tangy crunch of kimchi.
I found myself craving something hearty yet exciting to shake off the monotony of quick takeout dinners. That’s when inspiration struck. With a few hours of patience, I turned my kitchen into a flavor haven, combining elements of Korean cuisine with the beloved quesadilla. Trust me—this dish is not only easy to make but also the perfect crowd-pleaser for your next gathering or a cozy night in. Let’s dive into this delicious fusion that’ll make you forget all about fast food!
Why is Korean Braised Pork and Kimchi Quesadilla special?
Irresistible fusion: This recipe melds Korean flavors with a beloved Mexican classic, bringing excitement to your dinner table.
Effortlessly delicious: Slow-braising the pork means tender, melt-in-your-mouth bites paired perfectly with cheese.
Flavor-packed: The unique combo of gochujang and kimchi elevates traditional quesadillas to an entirely new level.
Crowd-pleaser: Whether for a dinner party or a family meal, everyone will love this scrumptious twist!
Time well spent: While it may take a couple of hours, the result is a dish that’s worth every minute. It’s time to ditch the fast food and embrace homemade goodness!
Korean Braised Pork and Kimchi Quesadilla Ingredients
For the Braise
• Vegetable oil – Use this to sauté the onion and create a flavorful base for the pork.
• Yellow onion – Adds sweetness and depth; don’t skip this essential ingredient!
• Farmer John bone-in pork shoulder – A well-marbled cut that ensures tender, juicy results; ideal for braising.
• Kosher salt – Enhances the flavors of the pork; adjust to your taste.
• Freshly ground black pepper – Adds a subtle kick to the seasoning.
• Garlic – Provides aromatic warmth and richness to the dish.
• Gochujang paste – The secret to that spicy, umami-packed sauce, don’t hold back!
• Soy sauce – Introduces an irresistible savory depth to the braise.
• Beef broth – Lends moisture and richness to the dish, making the pork succulent.
• Freshly squeezed lime juice – Brightens the flavors and balances the dish.
For the Quesadilla
• Unsalted butter – Helps achieve that golden, crispy exterior on the tortilla.
• Flour tortillas – The perfect vessel for these hearty fillings; opt for larger ones for easier handling.
• Monterey Jack cheese – Melts beautifully, creating a gooey texture that complements the savory pork.
• Sharp Cheddar cheese – Adds a tangy flavor that pairs perfectly with the quesadilla.
• Kimchi – Brings a crunchy, tangy element that elevates your Korean Braised Pork and Kimchi Quesadilla!
Feel ready to create a flavor sensation? Let’s get cooking!
How to Make Korean Braised Pork and Kimchi Quesadilla
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Preheat your oven to 300ºF (150ºC). This step is crucial for slow braising the pork to achieve that tender, fall-apart texture.
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Sauté the onion in a 7¼-quart Dutch oven over medium heat with the vegetable oil. Stir occasionally for about 5 minutes until it becomes tender and opaque. Remove the onion and set it aside.
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Season the pork with kosher salt and pepper. In batches, add the cubes to the pot, searing each piece until golden brown on all sides, approximately 5 minutes.
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Combine the onions, smashed garlic, gochujang, and soy sauce in the pot. Stir the mixture before adding beef broth. Raise the heat high and bring to a boil. Cover and place in the oven, cooking for about 2 hours until the pork is fork-tender, stirring every 30 minutes.
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Shred the pork from the broth in a mixing bowl, discarding any fatty pieces. Add the remaining gochujang and lime juice, mixing well.
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Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. Place a tortilla in the skillet and layer it with ½ cup each of Monterey Jack and Cheddar cheese, then 1 cup of the meat mixture, and ¼ cup of kimchi. Top with another tortilla and cook, flipping once, until both sides are golden brown, about 3 minutes per side.
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Slice the quesadilla into 6 equal pieces, remove from the skillet, and repeat the process with the remaining ingredients.
Optional: Serve with extra kimchi on the side for a flavorful crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Korean Braised Pork and Kimchi Quesadilla?
Transform your dinner experience and complement these delightful quesadillas with a few carefully chosen sides.
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Refreshing Cucumber Salad: The light crunch of cucumbers adds a cool contrast to the rich and spicy quesadilla. Toss in some sesame oil for added depth.
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Spicy Korean Fried Rice: A flavorful side that enhances the Korean theme, it brings that extra kick, making dinner a flavor-packed adventure.
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Creamy Avocado Crema: A smooth and cooling dip that balances the spicy gochujang, enhancing each delicious bite of the quesadilla.
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Sweet Pickled Radish: These tangy, slightly sweet morsels offer a refreshing crunch that perfectly contrasts the rich filling, rounding out the meal beautifully.
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Kimchi Slaw: Adding a crunchy slaw made with kimchi and carrots provides a fresh and zesty note, perfect for cleansing the palate.
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Craft Beer or Soju: Pair with a light, crisp craft beer or a chilled glass of soju to enhance the overall dining experience and complement the bold flavors.
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Chocolate Mousse: For dessert, serve up a velvety chocolate mousse that will satisfy sweet cravings while providing a delightful end to your spicy meal.
Korean Braised Pork and Kimchi Quesadilla Variations
Get ready to unleash your culinary creativity with these fun twists that will make your quesadilla truly your own!
- Spicy Kick: Add sliced jalapeños or crushed red pepper for an extra layer of heat and flavor.
- Cheesy Delight: Mix in pepper jack cheese alongside Monterey Jack for added spice and creaminess.
- Vegetarian Option: Substitute the pork with mushrooms or jackfruit, simmered in the same gochujang sauce for a plant-based delight.
- Herb Infusion: Toss in some chopped cilantro or green onions for a fresh touch that brightens each bite.
- Crunchy Texture: Layer in some toasted sesame seeds or crushed tortilla chips for an unexpected crispy crunch.
- Saucy Surprise: Drizzle a bit of sriracha mayo or spicy chili sauce inside the quesadilla for an extra zesty bite.
- Fruity Twist: Add some sliced avocado or mango for a creamy, sweet contrast to the savory elements.
- Despite the Simplicity: Experiment with different types of tortillas like whole wheat or corn to change the flavor profile completely.
Feel free to mix and match these ideas to create a quesadilla that perfectly suits your taste!
Tips for the Best Korean Braised Pork and Kimchi Quesadilla
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Choose Quality Pork: Opt for a bone-in pork shoulder for extra flavor and tenderness during the braising process.
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Don’t Rush the Braise: Slow-braise the pork for at least 2 hours to ensure it becomes fork-tender; patience is key for depth of flavor!
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Watch the Heat: When melting butter in the skillet, keep the heat medium to prevent burning; you want a beautiful golden crust, not charred tortilla edges.
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Layer it Right: Elevate your Korean Braised Pork and Kimchi Quesadilla by layering cheeses and fillings evenly; this ensures every bite is loaded with flavor!
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Experiment with Gochujang: Adjust the amount of gochujang to suit your spice preference; a little goes a long way in enhancing the flavor profile of the quesadilla.
Make Ahead Options
These Korean Braised Pork and Kimchi Quesadillas are perfect for meal prep enthusiasts! You can prepare the braised pork up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its tender texture and rich flavors. Simply follow the braising steps and allow the pork to cool completely before refrigerating. You can also slice and prepare your tortillas ahead of time, keeping them wrapped to prevent drying out. When you’re ready to serve, just heat the pork in a skillet until warmed through, assemble the quesadillas, and cook until each side is golden brown, ensuring a delicious meal with minimal effort!
How to Store and Freeze Korean Braised Pork and Kimchi Quesadilla
Fridge: Store leftover quesadillas in an airtight container for up to 3 days. Reheat on a skillet for crispy edges while warming through.
Freezer: Wrap each quesadilla tightly in plastic wrap or foil, then place them in a freezer bag for up to 2 months. Reheat directly from frozen, using a skillet for best results.
Reheating: For perfectly melted cheese, reheat quesadillas in a skillet over medium heat for about 5 minutes per side, or until heated through. Enjoy the delicious flavors of your Korean Braised Pork and Kimchi Quesadilla!
Korean Braised Pork and Kimchi Quesadilla Recipe FAQs
How do I choose the right pork for this recipe?
Absolutely! Selecting a quality pork shoulder is key to achieving that melt-in-your-mouth texture. Look for a bone-in cut with good marbling; this ensures the meat remains juicy and flavorful during the slow braising process. Avoid pork that’s discolored or has a strong odor; freshness is paramount!
What’s the best way to store leftover quesadillas?
Very! Wrap any leftover quesadillas in foil or parchment paper and store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a skillet over medium heat for about 3 to 5 minutes on each side until the cheese is melty and edges are crispy.
Can I freeze the quesadillas?
Absolutely! To freeze, wrap each quesadilla tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They will stay fresh for up to 2 months. When you’re ready to enjoy, just reheat directly from frozen in a skillet over medium heat for about 5 minutes on each side until warmed through and crispy.
What do I do if the pork doesn’t shred easily after cooking?
If the pork isn’t shredding as easily as expected, it likely needs more cooking time. Make sure it’s fork-tender before removing from the oven; if it’s still tough, cover it back and let it braise for another 30 minutes. This slow cooking is crucial for breaking down collagen, which makes the meat tender.
Are there any dietary considerations I should be aware of?
Definitely! If you’re cooking for someone allergic to gluten, opt for corn tortillas instead of flour ones. Additionally, those sensitive to spice might want to use less gochujang or consider a milder pepper sauce. For those with a Kimchi allergy, it can be omitted altogether, and you could add sautéed vegetables for added crunch.
What really makes the kimchi special in this quesadilla?
Great question! The kimchi adds an essential tangy crunch that starkly contrasts the rich and savory flavors of the braised pork. Plus, the fermentation process in kimchi contributes beneficial probiotics. If you’re new to kimchi or prefer something milder, you can start with a smaller amount and adjust to taste. Happy cooking!
Korean Braised Pork and Kimchi Quesadilla
Ingredients
Equipment
Method
- Preheat your oven to 300ºF (150ºC).
- Sauté the onion in a Dutch oven over medium heat with the vegetable oil for about 5 minutes until tender.
- Season the pork with kosher salt and pepper. Sear the cubed pork until golden brown on all sides, about 5 minutes.
- Combine onions, smashed garlic, gochujang, and soy sauce in the pot, stir in beef broth, and bring to a boil. Cover and bake for 2 hours until fork-tender.
- Shred the pork from the broth, discarding fatty pieces. Add remaining gochujang and lime juice, mixing well.
- Melt 1 tablespoon of butter in a skillet. Layer a tortilla with cheese, meat mixture, and kimchi. Top with another tortilla and cook until golden brown, flipping once, about 3 minutes per side.
- Slice quesadilla into 6 pieces and repeat with remaining ingredients.