Type what you have

Ingredients

• ✓ korean chile paste
• soy sauce
• vegetable oil
• sesame oil
• red chile flakes
• garlic
• ginger
• chicken thigh

Instructions

1. 1 Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MrsBryant

Ingredients

• ✓ korean chile paste
• garlic
• soy sauce
• sugar
• sesame oil
• chicken chunk
• flour tortilla
• vegetable oil
• butter
• cilantro
• kimchi
• cheddar cheese
• salsa

Instructions

1. 1 Preheat oven to 360 degrees F (182 degrees C).
2. 2 Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
3. 3 Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
4. 4 While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
5. 5 Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
6. 6 Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

By Forevertiff