Spicy Chicken Quesadilla with Gochujang Salsa

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subheading: MEAT AND OTHERS:

840 g chicken breast or thigh fillets

360 g cabbage

100 g sweet potato

60 onion

10 leaves perilla

16 pieces Korean rice cakes , if you are using pre packaged ones, soak them in warm water for 5 to 10 minutes before you use them.

mozzarella cheese , as much as you like

12 tortilla (medium to large size)

subheading: CHICKEN MARINADE (MIX THESE WELL IN A BOWL):

5 Tbsp gochujang (korean chili paste)

1 Tbsp minced garlic

1 tsp minced ginger

½ Tbsp gochugaru (korean chili flakes)

1 ½ Tbsp soy sauce

1 ½ Tbsp dark brown sugar

1 Tbsp Korean curry powder

1 Tbsp grated onion

2 Tbsp rice wine

A few sprinkles ground black pepper

subheading: GOCHUJANG SALSA SAUCE (MIX THESE WELL IN A BOWL):

6 Tbsp plain natural yogurt

1 Tbsp gochujang

1 Tbsp honey

2 Tbsp diced pineapple (from a pineapple tin)

2 Tbsp pineapple juice (from the pineapple tin)

1 Tbsp diced sweet spiced gherkins or pickles

Directions at mykoreankitchen.com

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