Korean Mac and Cheese

Talk about fusion! I mixed traditional Korean spices with my Mac and Cheese and Oh My!!! An explosion of flavor in every bite!

I was remembering how much I enjoyed my Kimchi Fries Recipe, so I thought, "Why not make Korean Mac and Cheese?"

I'm so glad I did. Talk about a fusion of flavors!

From the rich creaminess of the potatoes to the sweet, smoky flavor of the Gochugaro, there is definitely an explosion of goodness with every single bite.

Gochugaru is a type of dried chili pepper used in Korean cuisine. It is made from red chili peppers that have been dried in the sun, then seeded and crushed into coarse flakes. Gochugaru has a slightly sweet, smoky flavor and a medium level of heat, making it a versatile ingredient in many Korean dishes.

Gochujang, on the other hand, is a fermented Korean chili paste made from a blend of gochugaru, glutinous rice, fermented soybeans, and salt. It has a sweet, savory, and spicy flavor with a distinct umami taste. The fermentation process gives gochujang its signature flavor and aroma.

Both spices can be found in Korean Grocery Stores as well as Whole Foods and Amazon (links below).

Korean Mac and Cheese

Taking some hints from the Korean Vegan, who inspired this recipe, I changed how I cook the cheese sauce a little bit, so let's start there.

Instead of just boiling or steaming my potatoes, I sauteed them in a pan with the onion, garlic, kimchi, and spices. It definitely adds more flavor this way.

So dice about ¼ of a red onion and saute it with 1 Tbls of soy sauce in a skillet. Then add your garlic and potatoes. I had already sliced 2 Yukons thinly with my mandoline so they cook faster. No need to add carrots this time as the Korean spices will add sweetness and color.

Then we add some Vegan Kimchi for even more flavor. Kimchi can be found in many stores but make sure it is VEGAN as it is often made with anchovies and fish sauce.

If you ever want to try your hand at making Vegan Kimchi yourself - I have a recipe for that.

Next, we add our gochujang paste and water. Stir well so the chile paste breaks up.

In a small bowl, whisk the onion powder, garlic powder, cumin, turmeric, and gochugaru powder together, then add to the skillet. Stir well and bring that to a boil, then reduce the heat to low and cover for 15 minutes.

Add the mixture to the blender after 15 minutes and deglaze the pan with the milk, scraping any of those stuck bits into the mix as well. Add the nutritional yeast, jalapeno juice, vinegar, and maple syrup, and blend until smooth and creamy.

Set the cheese sauce aside and prepare 2 cups of macaroni as per the package instructions. Also microwave (optional) 1 bag of frozen broccoli.

Drain the pasta and return it to the pan along with the broccoli and the cheese sauce.

Mix well and serve. I added some additional kimchi on top for garnish along with some green onions and toasted sesame seeds.

Is this spicy? Yeah, in a very subtle way. It's not like jalapeno spicy or habanero spicy as Korean Chiles are just as sweet as they are spicy.

As always, taste as you go and play with the amounts to make it perfect for you.

Here are some Amazon Links and I truly hope you enjoy this recipe. If you like Kimchi - you are going to love it.

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