Maangchi's Korean food and cooking forum » Tag: Korean Fusion - Recent Posts

yzabel on "Easy Filipino-Korean Fusion Recipes"

yzabel — Wed, 25 Jul 2012 05:55:09 +0000

My friend & I originally made this fusion recipe for an online (Korean) cooking video contest. I was really surprised by how the prominent ingredients of the two cuisines blended well together. Hope you can try out these recipes as well. They're so easy to prepare! :) FIL-HAN ADOBO - 필한 아도보 (Info about Adobo: <a href="http://foodreference.about.com/od/traditional_foods/a/Filipino-Adobo.htm)" rel="nofollow">http://foodreference.about.com/od/traditional_foods/a/Filipino-Adobo.htm)</a> Servings: 2-3 Preparation & Cooking Time: 30 - 35 minutes Ingredients: 250 g Pork belly 150 g Tofu, cubed 1/3 cup Napa Cabbage Kimchi 배추 김치, sliced 6 cloves Garlic, minced 1/2 cup White Vinegar 1/4 cup Soy Sauce 1/4 cup Water 1 Tbsp Gochujang 고추장 1 Tbsp Kimchi juice 2 tsp Sesame oil 1 tsp Korean Red Chili Powder - Gochugaru 고추가루 For garnishing: 1 pc Green Chili Finger (you can also use leeks), julienned Toasted Sesame Seeds Procedure: Sprinkle Korean red chili powder on both sides of the pork. In a medium sized saucepot/saucepan, put in the pork and pour in the soy sauce, water, vinegar, gochujang, kimchi juice & garlic. Cover. Do NOT mix. Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering, NOT boiling. Uncover and put in the kimchi, sesame oil and tofu. Cover and cook for 5 more minutes. Serve with steamed white rice and/or with ssam fixings (lettuce, garlic, etc.) TROPICAL DUBU BUCHIM - 트로피칼 두부 부침 Servings: 3-4 Preparation & Cooking Time: 20 minutes Ingredients: 1 pack Firm Tofu, sliced 1 pc Egg, beaten Flour, for dusting 1 tsp Korean Red Chili Powder - Gochugaru 고추가루 For the sauce: 1 pc Ripe Mango, pureed 1 Tbsp Gochujang 고추장 1 Tbsp Soy Sauce 1/2 Tbsp White Vinegar 1 tsp Sesame Oil 1 pc Green Chili Finger, julienned For garnishing: Toasted Sesame Seeds Korean Red Chili Powder - Gochugaru 고추가루 Procedure: Drain out excess liquid from the tofu. Set aside. Mix flour and Korean red chili powder together. Lightly dredge the tofu in the flour mixture. Tap of excess breading. Dip the tofu in the beaten egg. Fry in hot oil. Set aside. Sauce: In a bowl, put in the mango puree, gochujang, soy sauce, white vinegar, sesame oil and chili finger altogether. Mix well. (If the mango's quite sour, you may add honey to the mixture.) *Arrange the tofu nicely on a plate. You can either pour the sauce over the tofu or serve it on the side. *Actual cooking video <a href="http://www.youtube.com/watch?v=fBlNLfJi-RA" rel="nofollow">http://www.youtube.com/watch?v=fBlNLfJi-RA</a> Comment and let us know what you think about our recipes. :)

mokpochica on "Pozole Korean Fusion"

mokpochica — Thu, 26 Aug 2010 02:16:31 +0000

Oh my mouth is watering¡

Brian_Montoya on "Pozole Korean Fusion"

Brian_Montoya — Tue, 10 Aug 2010 05:29:24 +0000

That sounds really good! For the corn part, I would suggest using a frozen Posole (some times it goes under the Nahuatl word "Nixtamal") if you can find it, it just seems to be the tastiest and best texture. alot of supermarkets carry them in their freezers, I always find them at King Supers. Good Luck and tell me how it comes out!

dleehall on "Pozole Korean Fusion"

dleehall — Tue, 10 Aug 2010 05:15:36 +0000

Boo-Ya Thats What I'm talken about. Pork belly and fried Kimchi so good makes me want to smack my momma. Pork and Kimchi just work so well together cant miss. Thanks Brian (I think i'll go with Pork neck meat and bone) I really like the technique Maangchi has taught me of soaking bones/meat and then a 5-10 min boil dump the water rinse the bones/meat wash the pot. It gets rid of all the scummy foam & fat. For my 1st experiment I plan to buy White Posole from the Mexican restaurant and melt in some of my Home-made Ssamjang. As for condiments; Green onion, chunks of Korean radish,shaved Napa cabbage,a few small dried anchovies,sesame seeds, sesame oil,and cracked black pepper. Photos to follow Experiment 2 I will buy a can of Goya Posole and six pack of beer ask one of the Mexican cooks that happen to work in the Korean restaurant i frequent to add the posole to my Kimchi-jjigae. (the beer for the cook) Photos to follow as always ideas and comments are welcomed. David From Goya'site Hominy An essential ingredient in Mexican Pozole, Hominy is traditionally prepared by treating large white corn kernels with a softening solution of powdered lime until the skins slip off. The kernels are then further simmered until they open up like a flower. But why go through all the effort when Goya has done it for you? For a delicious short cut, simply add a can of Goya Hominy to your favorite stew or soup, and enjoy!

Brian_Montoya on "Pozole Korean Fusion"

Brian_Montoya — Tue, 10 Aug 2010 00:35:18 +0000

That sounds interesting!! My family is New Mexican so I eat Posole ALL THE TIME but we just boil the pork and corn together and add chicken broth and a little red chile powder (posole differs from region to region, in Mexico, they serve it with lots of chilies and spices mixed in and they add lots of condiments to it, oh and they seem to use pigs feet in most mexican posoles) ...I bet Kimchi and gochujang would be good in it!

dleehall on "Pozole Korean Fusion"

dleehall — Mon, 09 Aug 2010 18:26:34 +0000

Hi Maangchi and Foodies Last week My family and I went to a traditional Mexican Restaurant. I had a dish call Pozole (it a soup/stew) made with dried corn,(pork or chicken) and Chile peppers. Pozole reminded me of a Korean soup. O boy was it good. Knowing that you like Mexican food I was wondering if you had ever tried it. I plan to make a Korean version K-ozole. any ideas ..... David <a href="http://www.youtube.com/watch?v=iVtaM7r08Sc" rel="nofollow">http://www.youtube.com/watch?v=iVtaM7r08Sc</a>