Serves 4-6

1 1/2 cups of chopped kimchee, with the liquid
4 slices of bacon or samgyupsahl (pork belly) cut into fourths
1 cloves of garlic pressed
1 tablespoons ginger grated
1 tablespoons sesame oil or vegetable oil, more if needed (if you like sesame flavor add sesame oil, and if you find it too strong, add vegetable oil - or a mix of both)
1 tablespoon of sesame seed

2 cups shredded cheddar cheese
8 tortillas (I used corn, but I think it would also taste great with flour)

Scallions for garnish

Place bacon or samgyupsahl (pork belly) in pan with garlic and ginger over medium high heat. Cook for about 5 minutes to render some of the fat. Add kimchee and the kimchee liquid into the fry pan. (The more liquid you add the spicier and saltier it will be.) Stir and cook over medium high heat, reducing liquids, and adding oil if necessary. (if it starts looking dry add a tablespoon of oil.) Dish is completed when the thicker pieces of kimchee take on a slightly translucent quality. The riper the kimchee the faster this happens.

In another fry pan over medium heat, place a tortilla. Sprinkle cheese in an even layer and top with a nice scoop of kimchee and pork. Top with additional tortilla. Cook on each side for about 3-4 minutes until golden and crispy. Place on cutting board and allow to cool for 1 minutes. Cut into quarters. Sprinkle with scallions. Serve with sambal oelek sauce.

Sambal Oelek Sauce

1/4 cup Sambal Oelek
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds.

Mix ingredients together.