Kimchi Pork Quesadillas

Kimchi Pork Quesadillas

with Green Onion Crema

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This DIY kimchi is packed with classic Korean flavours. We're stuffing it inside a cheesy pork and sesame quesadilla for a quick 30 min meal that wont disappoint!

Allergens:Sulphites/SulfiteWheat/BléMilk/LaitSesame/SésameSeafood/Fruit de MerFish/Poisson

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Strips

1 tbsp

Chili Garlic Sauce

170 g

Napa Cabbage, shredded

2 tbsp

White Wine Vinegar


6 unit

Flour Tortillas, 6-inch


3 tbsp

Sour Cream


½ cup

Mozzarella Cheese, shredded


2 unit

Green Onions

1 tbsp

Black Sesame Seeds


1 tsp

Chinese Five Spice

1 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 tsp

Chili Flakes

Not included in your delivery

1 tsp


1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1048 kcal
Fat55 g
Saturated Fat19 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber8 g
Protein55 g
Cholesterol133 mg
Sodium2026 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Chinese five spice is an aromatic blend of cinnamon, cloves, star anise, Szechuan peppercorns and fennel! In Step 1, use this chili heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* Thinly slice the green onions. Thinly slice the cabbage. In a medium bowl, whisk together the sesame seeds, chili garlic sauce, fish sauce, vinegar, 1 tsp sugar (dbl for 4ppl) and 1/4 tsp chili flakes (dbl for 4ppl). (NOTE: Reference the chili heat guide in the Start Strong). Add the cabbage to the bowl and toss to coat. Set aside.


Pat the pork dry. Cut any large pieces in half. In a large bowl, combine the pork with the five spice and half the green onions. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then the pork. Cook, stirring often until golden brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)


Remove pan from the heat and transfer pork to a small bowl. Carefully wipe the pan clean. Working on a clean work surface, arrange the tortillas. Divide pork, and half the kimchi on one side of each tortilla. Sprinkle over the cheese. Carefully, fold the other side of the tortilla over the filling.


Heat the same pan over medium heat. When the pan is hot, add 3 quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with the remaining quesadillas. Meanwhile, in another small bowl, stir together the sour cream, and remaining green onions.


Divide the quesadillas between plates and serve with the green onion crema and remaining kimchi.