asian fusion

Korean fusion pasta filled with mushrooms and bacon in a creamy umami filled sauce featuring doenjang.

Doenjang Cream Pasta (Korean Soy Bean Paste Pasta)

lb Fettucine

oz Oyster mushrooms

Bacon

Garlic

Heavy cream

tbsp Butter

1.5 tsp Doenjang (Korean soy bean paste)

Onion (Diced)

parmesan cheese

Radish sprouts

Pepper

Thinly slice mushrooms, garlic and bacon. Dice onion.

Bring large pot of water to a boil. Cook fettucine to al dente according to package instructions (about 8 minutes) and drain, reserving 1/2 cup pasta cooking water.

Heat butter in a saucepan over medium high heat, add sliced bacon to pan. Cook for around 4 minutes until slightly crispy.

Add diced onion and mushroom to pan and sauté until onion is translucent, about 3-4 minutes.

Add garlic to pan and sauté until fragrant, about 1 minute.

Add heavy cream and doenjang to pan. Stirring to melt the paste. Reduce heat to medium low allow to reduce slightly about 2 minutes.

Add pasta to sauce along with 1/4 cup pasta water. Toss to coat, adding up to 1/4 cup more pasta water if sauce is too dry.

Remove from heat and add parmesan cheese. Toss to coat.

Serve pasta topped with radish sprouts and pepper.

Use strong black tea to add a new dimension to poached chicken.

Tea-poached chicken with asparagus salad

2L (8 cups) water

star anise

(1/3 cup, lightly packed) brown sugar

black tea bags, such as orange pekoe

(about 1.2kg) chicken breast fillets, trimmed

milliliters (3 cups) water, extra

(2 cups) SunRice Japanese Style Sushi Rice

(1/3 cup) sushi seasoning

soy sauce

tsp sesame oil

steamed,

mixed baby Asian salad leaves

sesame

Hawaiian Shave Ice Two Ways

PINEAPPLE-MANGO SYRUP

pineapple cubes (about 1/2 fresh pineapple)

mango

sugar

PLUM SYRUP

red plums,

lemon juice,

ice cubes

vanilla ice cream

(14 oz.) sweetened condensed milk

Toasted coconut flakes

Step 1

Make pineapple-mango syrup: Put pineapple cubes, mango slices, sugar, and 2 cups water in a medium saucepan and bring to a boil over high heat, stirring until sugar dissolves. Lower heat to a simmer and cook until pineapple and mango are softened, about 15 minutes. Let cool to room temperature, about 1 hour. Pour into a blender and purée into a thick syrup. Strain through a fine-mesh strainer and chill until ready to use.

Step 2

Make plum syrup: Put plums, sugar, and 1 cup water in a medium saucepan. Bring to a boil over high heat, stirring until sugar dissolves, then lower heat to a simmer, cover, and cook 20 minutes. Let sit until slightly cooled, about 10 minutes. Pour into a blender with lemon juice and purée; taste and add more lemon juice if you like. Strain through a fine-mesh strainer, adding more water if needed for a thick syrup. Chill until ready to use.

Step 3

Make shave ice: Process ice cubes in a food processor, 2 cups at a time, until cubes stop clattering and look like snow, with no lumps. Or, use a shave-ice machine.

Step 4

Add a scoop of vanilla ice cream to each serving dish. Top with shave ice, then drizzle with either syrup plus a drizzle of sweetened condensed milk. Sprinkle with coconut flakes.

Make ahead: Syrups, chilled, up to 5 days. Shave ice, frozen, up to 1 day (whirl again before serving to break up icy clumps). Per serving with 2 tbsp. Pineapple-Mango Syrup: 361 Cal., 14% (51 Cal.) from fat; 7.2g Protein; 5.6g Fat (3.6g sat.); 71g Carbo (1.6g fiber); 104mg Sodium; 28mg Chol.

Note: Nutritional analysis is per serving with 2 tbsp. Plum Syrup.

Say hello to this Asian fusion masterpiece aka Korean Kimchi Cheese Dogs. These hot dogs are slathered with a sweet garlicky gochujang aioli and topped with some freshly pickled kimchi and melted mozzarella cheese. Take one bite and you will have a sweet, salty, umami flavor explosion in your mouth.

Korean Kimchi Cheese Dogs

Kewpie Mayonnaise

Gochujang

brown sugar (packed)

sesame oil

rice vinegar

honey

garlic (minced)

ginger (minced)

Hot dogs

Buns

Mozzarella cheese (shredded)

Sesame seeds

Green onion

Make the gochujang aioli. In a medium mixing bowl, mix together the Kewpie mayonnaise, gochujang, brown sugar, toasted sesame oil, rice vinegar, soy sauce, honey, minced garlic, and fresh ginger until thoroughly combined. Pour into a sauce bottle and set aside.

Grill the hotdogs. Heat up the grill on medium-high heat, place the hotdogs on the grill and cook for about 7-10 minutes flipping halfway.

Toast the buns. Toast the buns in the oven or on the grill until slightly crispy.

Serve. Place the hotdogs in the buns, layer on the gochujang aioli, and top with kimchi, shredded mozzarella, sesame seeds, and green onion. Enjoy!

This miso carbonara udon recipe comes together in under 15 minutes and is the comfort food for the season. This quick and delicious udon recipe contains a creamy umami miso parmesan cheese sauce tossed with crispy thick-cut bacon and green onions.

Miso Carbonara Udon

bacon (chopped)

lb Udon noodles (preferably fresh noodles)

eggs

Parmigiano Reggiano (freshly finely grated)

white miso

black pepper

onions

udon water

Cook the bacon and garlic. Dice the bacon into small about 1/4 inch wide pieces. In a large skillet on medium-high heat, cook the bacon until crisp and the fat is rendered about 5-7 minutes flipping every few minutes. When the bacon is just about done, add the minced garlic and saute until golden brown. Remove the bacon and garlic and reserve 1-2 tablespoon of bacon fat.

Prepare the sauce. In a medium mixing bowl, whisk together the egg yolks, whole egg, miso paste, and pepper until fully combined. Set aside.

Boil the udon noodles. Bring a large pot of salted water to a boil. Cook the udon according to the package instructions. If using fresh udon noodles boil for 3 minutes or 8 minutes for dried noodles. Reserve 1 cup of the cooking water. Using tongs, directly pull the udon from the pot directly into the skillet. The heat of the noodles is important! It will heat the eggs and melt the cheese without curdling it.

Combine the udon with bacon and sauce. In the same skillet, on medium heat add the reserved bacon fat and bacon and toss until combined. Then pour in the egg mixture and quickly toss until the sauce coats the pasta. Be careful to not scramble the eggs. Slowly add the reserved water 1 tablespoon at a time until the sauce reaches your desired creamy consistency.

Top with scallions and a healthy amount of freshly grated parm. Enjoy!

Thick, creamy, saucy and a little spicy gochujang pasta is better than spicy vodka pasta. This Korean-inspired pasta is spicy, tangy, and sweet and can be made in under 20 minutes!

Gochujang Pasta

pasta

shallot (diced)

unsalted butter

gochujang

fish sauce

heavy cream

pasta water (as needed)

Parmesan cheese (for topping)

Green onion (diced)

Cook the pasta. Fill a large pot of water and salt and bring to a boil on high heat. Cook your pasta about 1 minute shy from package instructions or until al dente. Reserve about 1/2 cup of pasta water.

Saute the shallots and garlic. In a large skillet, melt your butter on medium heat. Then saute the minced garlic and diced shallots until golden brown and fragrant about 3 minutes.

Add gochujang. Next, add the gochujang. Stir and cook for an additional 2 minutes until combined. Cooking the gochujang will mellow out the heat from the spice.

Add sauces and heavy cream. Lastly, add in the soy sauce, fish sauce, sugar, and heavy cream. Mix until combined. Bring the heat to medium-high heat and continue cooking until the sauce thickens.

Add the pasta. Once the sauce thickens, cook the pasta and the sauce together for about 1-2 minutes. If the sauce is too thick, add the pasta water 1 tablespoon at a time as needed until the sauce has reached your ideal creamy consistency.

Serve. Top this gochujang pasta with green onions and freshly shredded parmesan cheese and enjoy!

Mu Shu Mushroom

hoisin sauce

tbsp peanut butter

egg, beaten

salt and pepper

canola oil

cornstarch

oz thinly sliced mushrooms,

oz wood-ear mushrooms (optional)

mushroom broth

Shaoxing rice wine

tsp rice vinegar

cilantro

mu shu pancakes,

Place hoisin sauce and peanut butter in a small bowl and stir well to combine. Set aside. 

In another small bowl, whisk the egg with 1 tsp. water and a pinch of salt. Heat 1tsp. oil in a wok or large frying pan over medium heat until shimmering, about 2 minutes. Add the egg and quickly, with a twist of the wrist, swirl the pan to coat it with the thinnest layer you can. When the egg is set but not browned on the bottom, flip and cook until the other side is just set (this happens in seconds). Transfer to a cutting board and cut into 1⁄4-in.-wide ribbons. 

In a small bowl, whisk the cornstarch with 1 tsp. water and set aside. Heat the remaining 1 tbsp. oil in the same pan over high heat until smoking. Add the mushrooms, season with salt and pepper, and, using a metal spoon or spatula, stir constantly until the mushrooms are browned and their liquid is evaporated, about 2 minutes. Add the mushroom broth, Shaoxing rice wine, soy sauce, vinegar, and sugar and bring to a boil. Add the cornstarch mixture to the juices at the bottom of the pan, and keep stirring until a brown sauce coats the mushrooms. Transfer the mushrooms and sauce to a shallow bowl or platter. Top with the egg ribbons and cilantro. Serve with pancakes spread with the hoisin sauce–peanut butter mixture. 

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Top 7 asian fusion recipes from across the web

The most viewed asian fusion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Doenjang Cream Pasta (Korean Soy Be...

Tea-poached chicken with asparagus ...

Hawaiian Shave Ice Two Ways

Korean Kimchi Cheese Dogs

Miso Carbonara Udon

Gochujang Pasta

Mu Shu Mushroom

The most viewed asian fusion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine