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Divide the kimchi, cheese, sesame seeds, and perilla leaves (optional) between the two tortillas. Though I haven't eaten at this mobile eatery in Los Angeles, I can't stop thinking about it.
Add both folded tortilla to the skillet, cover, and cook for about 2 minutes per-side, or until they are golden browned and the cheese has melted. I told fellow Dinner Tonight contributor Blake about this recipe and he looked at me like I had just committed some kind of heinous crime.

Korean and Mexican are two cuisines that I cook often, yet have never combined in such an interesting and dramatic way as they are done here. It makes for a hilarious dinner but to be perfectly honest, what really crossed my mind was how wonderful it would taste as a drunken snack.
Cook fo about 6 minutes, stirring occassionally, until the edges of the kimchi start to turn a little golden brown. But wait—your fears will melt away when I tell you this recipe came from Roy Choi, the man behind the Kogi BBQ truck and was printed in the October issue of Gourmet.

See these suckers are cheesy, greasy, and spicy: that perfect trifecta that only gets better the more drinks you have.

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