Cook mode
Ingredients
Method
Useful swaps
- Make a kimchi egg quesadilla: Use exactly 150 g egg, 80 g kimchi, 30 g cheddar, 50 g corn tortillas, 15 g scallion, 10 g gochujang, 4.5 g sesame oil. Whisk gochujang with 10 g water and half the scallion. Sauté kimchi in sesame oil for 3 minutes, add eggs and cheddar and cook to 160°F, sandwich the complete filling between both tortillas, toast the stack for 60 seconds per side, then finish with glaze and remaining scallion. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The same measured ingredients are retained, so nutrition per serving is essentially unchanged.
- Make a chopped taco bowl: Use exactly 150 g egg, 80 g kimchi, 30 g cheddar, 50 g corn tortillas, 15 g scallion, 10 g gochujang, 4.5 g sesame oil. Whisk gochujang with 10 g water and half the scallion. Sauté kimchi in sesame oil for 3 minutes, add eggs and cheddar and cook to 160°F, cut warmed tortillas into ribbons, and serve the complete egg mixture over them with glaze and remaining scallion. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The same measured ingredients are retained, so nutrition per serving is essentially unchanged.
Storage and reheating
- Refrigerate for up to 2 days.
- Not marked as freezer-friendly.
- Suggested reheating: Pan, Microwave.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Read the nutrition methodology, editorial policy, or report a correction.
