16 Korean rice cakes (Garaeddeok) Mozzarella cheese (as much as you like)
12 spice tortillas
5 Tbsp Gochujang
1½ Tbsp minced garlic
1 tsp minced ginger
½ Tbsp Korean chili powder
1½ Tbsp soy sauce
1½ Tbsp dark brown sugar
1 Tbsp Korean yellow curry powder
1 Tbsp grated onion
2 Tbsp refined rice wine
Gochujang salsa sauce
6 Tbsp plain natural yogurt
1 Tbsp Gochujang
1 Tbsp honey
2 Tbsp diced pineapple
2 Tbsp pineapple juice
1 Tbsp diced sweet spiced gherkins or pickles
3 sprinkles ground black pepper
Rinse the chicken in cold water and cut it into small pieces (about 3cm x 2 cm – this is to easily press & turn the stacked tortilla later. You can cut them even smaller if you like)
Put the chicken into a bowl, add the marinade sauce and mix well. Leave it for 30 mins.
While you are waiting, prepare other ingredients. - Clean all the vegetables. (Peel the skin if necessary – onion and sweet potato). - Thin slice (0.5 to 1cm thickness) the cabbage, sweet potato, onion and perilla leaves. - Cut the rice cake into half (Half of an index finger size. If it is already small, you don’t need to cut it)
Preheat the wok on high heat and add some vegetable oil.
Put all the vegetables, rice cakes and the meat in the wok.
Stir them well while it is cooking. Once 5 mins has lapsed, reduce the heat to medium.
Continue to stir every now and then until all ingredients are cooked. Turn the heat off.
Place the frying pan on a stove and add some vegetable oil. Heat the pan on high heat for about 20 seconds.
Put the tortilla wrap in the pan and add the Dak galbi (from step 7) and cheese and another layer of tortilla.
Press down the stacked tortilla with your hands or spatula for about 1 mins. (Be careful not to burn your hands)
Turn the stacked tortilla over carefully and press it down with a spatula for 1 mins or the cheese is completely melted.
Repeat the step 9 to 11 until you use up the rest of the ingredients.
Cut the quesadilla into wedges and serve it on a plate.