Fusion Recipes

My kids love MaPo Tofu.  They love the saucy tofu dish over rice.  I have always enjoyed Gochujang.  So I decided to put the two together.  Gochujang MaPo Tofu has a sweeter flavor than original MaPo Tofu. It  tastes great over warm steam rice.  I've added fish sauce as part of this dish to add more dimension to the sauce.  I haven't tried it myself, but I think it will work well as part of a lettuce wrap.

This is a a great idea for leftover Korean BBQ Pork. Using a store bought barbecue sauce and baking the meat makes this dish quick on preparation.

GoChujang (Korean hot fermented bean paste) is quickly becoming one of my favorite condiments in the kitchen.  It has such complex flavors - rich, salty, sweet and spicy.  In this vinaigrette, I add vinegar and sesame seed oil to round out the many flavors of GoChujang.  I have used this over roasted broccoli or a simple lettuce/cucumber salad.  Feel free to add to any of your favorite vegetables, roasted or not!

The Korean Tofu Soon Soup is my inspiration here. I use the fermented hot bean paste, Gochujang to help flavor the soup.

One of my favorite things to do with leftover rice is to fry it. I saw the GoChuJang paste in my refrigerator and thought, why not? I love the complex flavors the GoChuJang lends to the fried rice. It's sweet, it's spicy, and rich all at once!

Jap Chae is one of my favorite dishes. I love the sweetness of the noodles. I'm used to having these vegetarian, but I added some meat to this recipe. And as I do in most of my dishes, I spiced it up, but feel free to omit the spice. Hope you enjoy it.

My favorite Korean dish - spicy pork served over warm steam rice with lettuce on the side to cool down the palate. My friend from Korea taught me to add the sliced carrots to add some sweetness to the dish.  Gochujang adds a complexity of flavors evident in most Korean cooking.

This is one my favorite banchans in a Korean restaurant. Cooling and fiery, with a bit of sweet to the round out the flavors.

This recipe uses Gochujang in the vinaigrette to add a layer of flavor that is uniquely Korean. Spicy, sweet, salty and sour.

This is a variation of the Malaysian Dry Wonton Noodles. It uses Gochujang as a main ingredient of the noodle. The egg replaces the meat as a quick alternate for protein.

This is a variation of the Malaysian Dry Wonton Noodles. It uses Gochujang as a main ingredient of the noodle sauce. I found it to have several layers of flavors. Try it!

This recipe combines Korean Style Jap Chae and Spicy Cucumber Salad in a Vietnamese style Fresh Spring Roll. It's a quick meal idea if using leftovers of Jap Chae and Spicy Cucumber Salad. It makes a wonderful light meal or snack. It can be prepared ahead of time for picnic.