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Korean Mac and Cheese

  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Main, Pasta
  • Method: Stovetop, Blender
  • Cuisine: Korean
  • Diet: Vegan


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


Units Scale
  • 2 cups brown rice macaroni
  • 10-ounce bag of frozen broccoli

Cheese Sauce

  • 1/4 red onion - diced (about 1/2 cup or 80g)
  • 1 Tbls low-sodium soy sauce
  • 2 cloves minced garlic
  • 2 Yukon gold potatoes - sliced (about 1.5 cups or 8oz)
  • 1/4 cup vegan kimchi
  • 1/2 cup water
  • 1 Tbls gochujang paste
  • 1 Tbls onion powder
  • 1 Tbls garlic powder
  • 1 Tbls gochugaru powder
  • 1 tsp cumin
  • 1/4 tsp turmeric
  • 3 Tbls nutritional yeast
  • 1/2 cup unsweetened plant milk
  • 1 Tbls pickled jalapeno juice
  • 1 tsp rice vinegar
  • 1 tsp maple syrup


  1. In a large skillet, add diced onion and saute in soy sauce until soft
  2. Add garlic and saute for 30 seconds
  3. Slice potatoes thinly and add them to the skillet
  4. Add the kimchi and mix well
  5. Add the water & gochujang paste and stir well so everything is coated
  6. Mix the onion powder, garlic powder, cumin, turmeric, and gochugaru and add to the mix
  7. Stir to mix very well
  8. Increase heat to boil
  9. Reduce heat to low, cover, and simmer 15 minutes
  10. Add mixture to a blender along with nutritional yeast, jalapeno juice, vinegar, milk, and maple syrup
  11. Blend until smooth
  12. Prepare pasta according to package directions
  13. Microwave frozen broccoli
  14. Drain pasta and return to pot with cooked broccoli and cheese sauce
  15. Mix well
  16. Garnish with additional kimchi, green onion tops, or sesame seeds if desited

Keywords: korean Mac and cheese, kimchi, gochugaru, Gochujang