Easy Filipino-Korean Fusion Recipes

My friend & I originally made this fusion recipe for an online (Korean) cooking video contest.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: http://foodreference.about.com/od/traditional_foods/a/Filipino-Adobo.htm)

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 http://www.youtube.com/watch?v=fBlNLfJi-RA

Comment and let us know what you think about our recipes. :)