In a bowl, crack the eggs and beat them until fully combined. If desired, add a splash of soy sauce, then season with salt and pepper.

1. Heat a non-stick skillet over medium heat and add butter or oil. Once hot, pour in the beaten eggs and cook, stirring occasionally, until scrambled and fully cooked. Remove the eggs from the pan and set aside.
2. In the same skillet, toast the tortillas for 1 minute per side, until golden and crispy. Set aside.
3. Assemble the quesadilla by placing one toasted tortilla on a flat surface. Layer with scrambled eggs, chopped kimchi, and shredded cheese. Top with the second tortilla.
4. Return the quesadilla to the skillet and cook for 2-3 minutes per side, pressing down slightly with a spatula until the cheese has melted and the tortilla is crispy. Remove from heat.
5. Slice the quesadilla into wedges and garnish with fresh cilantro and a drizzle of sriracha or hot sauce if desired. Serve immediately.