Cheesy Vegy Kimchi Quesadilla

With Charred Scallion Aioli & Korean Cabbage Slaw

Cheese is love, Kimchi is life!

You can never go wrong with quesadillas at dinner.  Adding in authentic Korean kimchi and charred scallion aioli & Korean cabbage slaw?  It’s a whole new level of flavor awesomeness and an easy way to introduce your family to Korean flavors!

I’ve never had a bad quesadilla.  I mean, even bad quesadillas are still good quesadillas.  It’s pretty hard to ruin a beautiful sandwich of flour tortillas, melted ooey gooey cheese, and whatever other fillings are crammed in between.  Am I right or am I right?

The kimchi quesadilla with charred scallion aioli & Korean cabbage slaw is to die for!

Kimchi Quesadilla

Nicole Kearsley
Kimchi Quesadilla – it makes complete sense! It’s just that you have never thought to put the two together before. Try it out! 
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine Asian, Korean, Vegan
Servings 2 Servings


  • 4 Scallions
  • 1 tablespoon Capers
  • 1 clove Garlic
  • 1/4 cup Vegenaise
  • 1 Lime
  • 3 ounces Carrot
  • 4 ounces Red Cabbage
  • 2 teaspoons Togarashi
  • 1 can Black Beans
  • 5 ounces Kimchi
  • 4 Corn Tortillas
  • 1/4 cup Vegan Mozzarella
  • 4 teaspoons Vegetable Oil 1 tbsp + 1 tsp
  • 1 teaspoon Salt & Pepper To taste


  • Set the broiler on high. Trim the scallions and transfer them to a baking sheet. Toss with 1 tsp vegetable oil and sprinkle with salt and pepper. Broil until charred in places, about 2 to 4 minutes, then cool. 
  •  Finely mince the capers and garlic. Roughly chop the scallions. To a small bowl, add the capers, scallions, Vegenaise, and juice from half the lime. Stir the charred scallion aioli to combine.
  • Peel and shred the carrot on the largest side of a box grater into a large bowl. Add the shredded cabbage, just ½ tsp of the togarashi, 1/4 tsp salt, and juice from the remaining half of the lime. Toss Korean cabbage slaw to coat.
  • Place a large skillet over medium heat. Reserve ¼ cup of the liquid from the black beans and drain the rest. Add the black beans and the 1/4 cup reserved liquid to the skillet along with as much or as little of the remaining togarashi as you’d like.
  • Cook beans until they are mashable, about 5 to 7 minutes. Mash black beans into a spreadable paste and season with salt.
  • Drain any liquid from the kimchi and roughly chop. Lay 2 corn tortillas flat on a work surface and top with the mashed beans, spreading them out to the edges. Layer on the kimchi and shredded mozzarella. Top with remaining tortillas, and press to seal.
  • Clean the large nonstick skillet and return it to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is lightly brown, about 2 to 3 minutes, then carefully flip to brown the other side, another 2 to 3 minutes. Transfer to a plate and repeat with another 1 tsp vegetable oil and the remaining quesadilla.
  • Cut each quesadilla into 4 pieces and divide between plates. Serve with charred scallion aioli and Korean cabbage slaw.


*FOR QUESADILLA: Cook the quesadilla on a medium heat – that way you get a slightly crispy surface and the cheese fully melts or you can simply use quesadillas maker.
**CORN TORTILLA: You can use flour tortilla as a substitute.
***KOREAN CABBAGE SLAW: You can omit the whole Korean cabbage slaw altogether.
****GREEN ONIONS NOTE: You can either saute or oven heat the green onions.
*****SERVING: This recipe yields 26 grams of protein per serving.
Keyword plant based, vegan
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