#koreanfusion

Indulge in the fusion of Korean flavors with Italian pasta in this spicy seafood dish. Loaded with shrimp, mussels, clams, and squid in a fiery broth, this Jjamppong Pasta will tantalize your taste buds with its bold and vibrant flavors.

Ingredients: 200g spaghetti noodles. 6 large shrimp, peeled and deveined. 6 large mussels, cleaned. 6 small clams, cleaned. 150g squid, cleaned and sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 small onion, thinly sliced. 2 stalks green onions, chopped. 1/4 cup kimchi, chopped. 1/4 cup gochugaru Korean red pepper flakes. 2 tbsp soy sauce. 1 tbsp gochujang Korean chili paste. 4 cups chicken broth. 1 cup water. 1/2 tsp sugar. Salt to taste. 1/2 cup cabbage, thinly sliced. 1/2 cup carrot, julienned. 1/2 cup onion, thinly sliced. 1/2 cup zucchini, thinly sliced. 1/2 cup mushrooms, thinly sliced. 1/2 cup spinach. 1/4 cup bean sprouts. 1/4 cup enoki mushrooms.

Instructions: Follow the directions on the package to cook the spaghetti noodles. Remove the water and set it aside. Put vegetable oil in a large pot and heat it over medium-low heat. Put in the green onions, garlic, and onion. Fry until it smells good. Put in the gochugaru and kimchi. Mix well. Put in sugar, chicken broth, gochujang, soy sauce, and water. Use a stir to mix. Warm up the broth. Squid, mussels, clams, and shrimp should be added. Make sure the seafood is fully cooked and the shells are open. Add salt to your liking. Bean sprouts, enoki mushrooms, cabbage, carrot, onion, zucchini, mushrooms, and spinach should all be added. After that, cook for a few more minutes, until the vegetables are soft. Put some cooked spaghetti noodles in each bowl to serve. Pour the hot seafood broth over the noodles and serve right away.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yukhoe sushi is a fusion dish that combines the flavors of traditional Korean yukhoe raw beef steak tartare with the concept of Japanese sushi. The raw beef is marinated with pear, sesame oil, pine nuts, and garlic, then rolled into sushi with nori seaweed and rice.

Ingredients: 200g raw beef steak, finely chopped. 1 pear, peeled and grated. 1 tablespoon sesame oil. 2 tablespoons pine nuts, toasted and crushed. 2 cloves garlic, minced. 4 sheets nori seaweed. Sushi rice, prepared as needed.

Instructions: In a mixing bowl, combine the finely chopped beef, grated pear, sesame oil, crushed pine nuts, and minced garlic. Mix well. Place a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori seaweed. Spread a layer of the beef mixture over the rice, leaving a small border at the top. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat with the remaining nori, rice, and beef mixture. Slice each sushi roll into bite-sized pieces using a sharp knife. Serve the yukhoe sushi with soy sauce and pickled ginger, if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

These Kimchi Pork Burgers are a delicious fusion of Korean flavors and classic American burgers. The spicy and tangy kimchi adds a unique twist to your traditional burger, making it a flavorful and satisfying meal.

Ingredients: 1 pound ground pork. 1 cup kimchi, finely chopped. 1/4 cup breadcrumbs. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon grated ginger. 4 hamburger buns. Lettuce leaves, for garnish. Sliced red onion, for garnish. Sliced cucumber, for garnish. Mayonnaise and sriracha sauce, for topping.

Instructions: Ground pork, chopped kimchi, breadcrumbs, minced garlic, soy sauce, sesame oil, and grated ginger should all be put in a large bowl and mixed together. Once all the ingredients are well mixed, divide them into 4 equal parts and use your hands to form them into burger patties. Set a grill or skillet over medium-high heat and lightly oil it so that food doesn't stick. The pork patties should be cooked for four to five minutes on each side, or until they are done inside and have a nice char on the outside. You can grill or toast the hamburger buns until they are just barely browned. Put a lettuce leaf on the bottom bun and then a pork patty on top of it to make a burger. Cut up red onion and cucumber and put them on top of each patty. Add sriracha sauce and mayonnaise to the toppings. When you're done, put the top bun on top of the burgers and are ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kimchi Sweet Potato Rice Pot

Ingredients:

1 cup of jasmine or sushi rice

1 medium sweet potato, peeled and diced

1 cup kimchi, roughly chopped

1 tablespoon sesame oil

2 tablespoons soy sauce

2 teaspoons gochujang (Korean chili paste) or any hot sauce

1 teaspoon sugar

1 clove garlic, minced

1/2 cup vegetable broth (or water)

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Optional: Fried egg (for serving)

Instructions:

Cook the Rice:

Rinse the rice under cold water until the water runs clear.

In a pot, add the rice and 1 1/4 cups of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until fully cooked.

Once done, remove from heat and let it sit covered for an additional 10 minutes.

Prepare Sweet Potatoes:

While the rice is cooking, heat sesame oil in a large skillet over medium heat.

Add diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.

Add Kimchi & Flavorings:

Add the chopped kimchi, garlic, soy sauce, gochujang, and sugar to the sweet potatoes. Stir well and cook for another 5 minutes until the sweet potatoes are tender and the kimchi has released some of its liquid.

Add Broth:

Pour in the vegetable broth and stir everything together. Let it simmer for a few minutes until the broth has mostly evaporated and the mixture becomes saucy.

Serve:

Fluff the cooked rice and divide it into bowls. Spoon the kimchi-sweet potato mixture on top.

Garnish with green onions and sesame seeds.

Korean Dinner Party is a new addition to the Korean restaurant scene in London but rather than being a truly Korean place, Korean Dinner Party is supposed to bring a flavour of LA’s Koreantown to London instead. You can see that in the dishes with a very fusiony take on things but a lot of it looked pretty interesting so we popped down to give it a go.

You can’t have Korean without having fried chicken. These were fried nuggets of chicken thigh that came with a layer of grated parmesan, garlic cream and you can’t see them but there were toppokki rice cakes underneath that. I was a little underwhelmed by the chicken itself but the cheese and the garlic cream were really yummy. The rice cakes were also fried so had a bit of a crunchy crust which I really liked.

These were bacon wrapped mochi. These were delicious. I’m a big fan of mochi and a big fan of bacon so to put them together just seemed to make sense to me.  It was all caramelised as well so there was a nice bit of sweetness to go with the saltiness of the bacon and the chewiness of the mochi; I’d definitely get this again!

To make ourselves feel a little healthier after the fried chicken and the bacon mochi, we went for the crudites for something a little fresher.  It came with an edamame hummous that was a little different but exactly what we were looking for in terms of freshness and a bunch of crispy veg.

This was our kimchi stonepot. It’s a little like just a potato and vegetable stew that comes with a bowl of rice, essentially a vegetarian jiggae. Flavour was good and not bad for a cold winter’s day if you are looking for something to warm you up but I think I still like my jiggae’s with some seafood or meat.

It definitely came piping hot! The pot basically had a rolling boil even 5 minutes after it arrived at the table!

On the side, we had some “white kimchi”.  Not sure if this is a Korean thing or just another way of saying pickled veg but either way, it was sharp, crunchy and refreshing.

Then just to hammer home the fusion nature of this place (if the parmesan on the fried chicken hadn’t made the point), our main was pork neck al pastor tacos. It came with ssamjang and a chilli relish along with some asian slaw. I’ve definitely never had tacos at a Korean restaurant before but these were pretty impressive! The pork was flavourful and tender and the ssamjang and asian slaw actually brought together the dish quite nicely. 

So the place is on the top floor of Kingly Court off Carnaby street so super convenient location. For me, it seems a great place to take a break from some shopping and get  bite, even if it’s just to get a bacon mochi!

Korean Dinner Party, Top floor Kingly Court, Kingly Street, Carnaby, London, W1B 5PW