Seitan and Kimchi Quesadillas

I may be a little obsessed with kimchi these days. Well, kimchi and sriracha. I seem to be adding them to everything. Sometimes both at the same time. Just loving the flavors that they create when added to a dish.

Another thing I am loving these days is this Korean/Mexican food craze that seems to be happening at various restaurants and food trucks. Everything on the menu looks amazing.


The quesadillas I just made were inspired by some of those menus that keep popping up.

Seitan and Kimchi Quesadilla (serves 3-4 as an entree)


2 tsp. canola oil
1 tsp. sesame oil
1 onion, onion
3 cloves garlic, chopped
1 tsp. ginger, chopped
8 oz. seitan, sliced
1 cup vegan kimchi
2 tsp. soy sauce
2 tsp. sriracha
2 tsp. hoisin sauce
1.5 cups shredded cheese – I recommend Daiya Cheddar or substitute with a Dairy Mexican blend
6 Tortillas (2 per quesadilla)
Additional 2-3 tsp. canola oil for frying the quesadilla


Heat up the canola and sesame oil in a large pan.

Saute the chopped onions, garlic and ginger for about 3-4 minutes.

Add in the sliced seitan and cook for another 3 minutes.

Add in the kimchi and cook another two minutes.

Add in the soy sauce, sriracha and hoisin sauce and stir around so that everything is incorporated.

After a minute or two, remove from heat and set mixture aside.

Heat up the additional 2-3 teaspoons of oil in a fry pan.

Place your tortilla in the pan and layer some of the Daiya or shredded cheese then kimchi/seitan mixture then more cheese. Top with another tortilla and press down.

Let the bottom brown a bit and then flip over and brown on the other side. Each side takes just 2-3 minutes. When done, transfer to cutting board and slice in to wedges.

If you have some available, I highly recommend serving these quesadilla wedges along side some gochujang (Korean chili paste) as a dip.



About Hindy Garfinkel
  • Jagoda S

    They look yummy!

    • Hindy Garfinkel


  • Dani Klein

    Korean / Mexican kosher vegan? My mind just exploded

  • alessandra @DinnerInVenice

    Looks great!

  • Alison@AliBabka

    Seitan and Kimchi! Two things I wish I ate more!

  • steph

    kimchi is on my to-do list; then i’ll make this with homemade kimchi (and homemade seitan??)!

    • Hindy Garfinkel

      I highly recommend making both. I always have both on hand. Use both very often.

  • This American Bite

    Genius!!! GENIUS!!!

  • Tamar Genger

    I love Kimchi too, well really my husband does and I have been playing around creating my own recipe, not quite right yet, but still good and never thought of adding it to a quesadilla, awesome.

  • Whit @ Jewhungry

    I’ve never actually dabbled in kimchi but now I might have to.

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