This July 13, 2015 photo shows chickpea, zucchini and chicken quesadillas in Concord, N.H. This dish is from a recipe by Allison Ladman. (AP Photo/Matthew Mead)

We’ll even throw the occasional leftover cooked grain into a quesadilla. Cooked quinoa or rice go great with canned beans and some chopped drained tomatoes. But whatever you do, don’t forget the cheese. It is the glue that holds this delicious dish together. We like cheddar, but Jack or Gouda are nice, too.

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This July 13, 2015 photo shows Korean mung bean pancakes in Concord, N.H. Mung beans have been a staple of the cuisines of India, China, Korea and Southeast Asia for thousands of years. And with good reason. They are a delicious and healthy source of protein and fiber. (AP Photo/Matthew Mead)

The frying technique here is very important. The pancakes are cooked in 1/4 inch of vegetable oil. Which is to say, they are shallow-fried, not deep-fried. Even so, you’ll want to choose an oil with a high smoke point, such as peanut, safflower or sunflower. The label will let you know if the oil is appropriate for frying.

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This June 22, 2015 photo shows a bloody Mary with Korean gochujang in Concord, N.H. Gochujang - a thick chili paste - is made from chili peppers, rice, fermented soy beans and salt. (AP Photo/Matthew Mead)

Because specific recipes for gochujang can vary widely, it’s good to try several brands to find one you prefer. Once you have, of course you can delve into classic Korean cooking. But it’s also fun to take gochujang outside its cultural context and put it to use in all sorts of cooking. Here are 10 of my favorites:

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