Recipe courtesy of Almond Films
Show: Eat St.
Episode: Monster Menus
Print
Total:
74 hr 15 min
Active:
45 min
Yield:
5 servings
Level:
Intermediate

Ingredients

  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 3/4 ounces corn
  • 1/2 onion, julienned
  • 1/2 bell pepper, julienned
  • 1 3/4 ounces tofu crumbles
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sesame oil
  • Five 12-inch tortillas
  • Kimchi, recipe follows
  • 5 1/4 ounces Cheddar cheese
  • Salsa Roja, for garnish, recipe follows
  • Sesame seeds, for garnish
Kimchi:
  • 2 heads napa cabbage, halved
  • Kosher salt
  • 3 1/2 ounces sweet rice flour
  • 7 ounces garlic, minced
  • 1 ounce ginger, minced
  • 2/3 ounce fish sauce
  • 2 onions, julienned
  • 1 Asian pear, peeled and cored
  • 5 1/4 ounces chili pepper powder ("kochugaru")
  • 1 ounce sugar
  • 2 carrots, julienned
  • 2 green onions, finely sliced
  • 1 leek, finely sliced
  • 1 daikon radish, julienned
Salsa Roja:
  • 1 pound plum tomatoes
  • 8 ounces tomatillos
  • 7 ounces kochujang (Korean fermented soybean paste)
  • 1 1/4 cups Kimchi juice
  • 3 onions, finely chopped
  • Salt
  • 1 3/4 ounces sesame seeds

Directions

Combine the cumin, garlic powder, onion powder, oregano, paprika and cayenne. Mix the spice mixture with the corn, onions and bell peppers and saute.

Season the tofu with salt and black pepper and saute with a little of the sesame oil until lightly browned. 

Lay out the tortillas. Cover half of each tortilla with Cheddar, vegetables, tofu and Kimchi. Top with more Cheddar and then fold the tortillas in half. 

Heat the remaining oil in a 12-inch skillet over high heat until just smoking. Add one of the tortillas, reduce the heat to medium low and cook until the cheese begins to melt. Flip and return to high heat 20 seconds, and then turn the heat back down to medium low and let the tortilla cook 1 minute longer. Repeat with the remaining tortillas. 

Garnish with Salsa Roja and sesame seeds.

Kimchi:

Submerge the cabbage in a bowl of salt water, using approximately 1/4 cup salt per liter water. Soak until the cabbage loosens, 30 minutes to 1 hour.

Rub salt on the cabbage leaf by leaf, salting the outer layers less than the inner layers. Rinse the cabbage and squeeze out the excess liquid. 

Combine the sweet rice flour with 3 tablespoons plus 1 teaspoon water in a small pot and bring to a boil, whisking vigorously, until the texture is like glue. Let cool to room temperature. 

Puree the garlic, ginger, fish sauce, onions and pear in a food processor, and then add in the chili pepper and sugar, followed by the rice flour mixture. 

Mix the carrots, green onions, leeks and radishes into the kimchi mixture, and then stuff into the loosened cabbage. Transfer to an airtight container and let ferment at room temperature 3 days (or 5 days if the weather is cold) to create the kimchi.

Salsa Roja:

For the salsa roja: Preheat the oven to 450 degrees F. Roast the tomatoes and tomatillos, and then transfer into a large pot. Add the kochujang, Kimchi juice and onions, bring to a boil and simmer until the onions are tender.

Strain the liquid from the mixture, and transfer the solids to a food processor and puree, adding in some of the reserved liquid if too thick. Season with salt and stir in the sesame seeds.

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