From: Chef Roy Choi, Kogi BBQ, Los Angeles. Yield: 24 servings. 3⁄4 lb. Real California Butter 12 cups kimchi 11⁄2 cups canola oil 24 12-” flour tortillas 24 cups Real California grated Cheddar-Jack cheese 48 shiso leaves 11⁄2 cups toasted sesame seeds In a saute pan over medium heat, melt butter. Add kimchi, cook until caramelized and charred. Cool kimchi and chop roughly. Yields 6 cups. For each serving, to order: Heat a saute pan or griddle over ...

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