You Won't Believe the Delicious Fusion: Vegan Korean Kimchi Mac and Cheese

Mac and cheese is a family favorite known for its creamy, cheesy goodness. This comforting dish warms hearts and fills tummies, making it a staple for countless families. However, the recipe can become repetitive over time. If you're ready to shake things up in the kitchen and bring excitement back to your mac and cheese, I have the perfect twist! By incorporating delicious Korean flavors such as kimchi, gochujang paste, and gochugaru flakes, you can elevate this classic dish into a gourmet experience that will impress everyone at the dinner table - or your next potluck.

Let’s dive into this flavor-packed fusion that's bound to leave your family and friends asking for seconds.

Why Korean Ingredients?

Korean cuisine stands out for its bold, rich flavors that can turn even the simplest dishes into something special. For instance, kimchi—a staple in many Korean households—adds a spicy, tangy crunch to your mac and cheese. Did you know that there are over 180 different types of kimchi? Each variety brings a unique flavor profile, which can completely change your dish.

Kimchi is rich in probiotics, beneficial bacteria that support gut health and improve digestion. It's also a good source of Vitamin C.

You can buy fermented kimchi just about anywhere these days. There are a lot of different brands and price levels to choose from.

Gochujang is a fermented chili paste that introduces depth and umami notes. It's used in a variety of Korean dishes, and just one tablespoon can enhance the flavor significantly. Lastly, gochugaru, or Korean red pepper flakes, offers a delightful heat that you can adjust based on your spice preference. These ingredients work together to create a flavor explosion that makes your mac and cheese unforgettable!

Gochujang paste can be found at almost any grocery store or Asian market these days, and once opened, lasts a year or longer.

Bringing the Fusion to Life

Now that you see the potential of these Korean ingredients, let’s get into how to incorporate them into your mac and cheese. Here’s a simple recipe that is sure to satisfy your cravings:

Ingredients

• 8 oz elbow macaroni (or pasta of choice. I like Cavatappi)

• 8 ounces shredded vegan cheddar cheese

• 4 ounces plant milk (you'll use this in Step 3)

• 1/2 cup plant milk (you'll use this in Step 4)

• 1 cup kimchi (chopped)

• 4 cloves garlic, minced

• 2 tablespoons gochujang paste

• 1 tablespoon gochugaru flakes (adjust based on your heat preference)

• 2 tablespoons vegan butter

• 1 cup Panko bread crumbs

• 4 green onions sliced thinly, white and green parts separated.

• 1 cup halved cherry tomatoes

• Salt and pepper to taste

  
  

Cooking Instructions

1. Cook the Pasta: Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and set aside.

   
   

2. Make the Cheese Sauce: While pasta cooks, heat up a little oil in a pot, then add in the white sections of your green onions. Reserve the greener pieces for garnish. Cook for 1 minute or so, until they become translucent. Add in your minced garlic and cook for 1 minute more taking care to not let it burn.

   
   

3. Add in 4 oz of unsweetened plant milk. Whisk and cook for 1 minute.

   
   

4. Add the Cheese: Stir in the cheddar cheese, mixing until melted and smooth. Then, add in the 1/2 cup plant milk and whisk to combine. Add the gochujang paste, stirring well to fully incorporate it.

   
   

5. Combine with Kimchi: Fold in the chopped kimchi and gochugaru flakes into the cheese sauce. If you want this extra smooth, use a hand-held immersion blender or transfer to a countertop blender. Give it good whizup. This is what I do. Taste and adjust seasonings. Set aside.

   
   

6. Prepare your topping. Melt the butter in a skillet and lightly cook your Panko, stirring constantly, until it's just barely starting to turn color. Add in the rest of the green onions and halved cherry tomatoes.

You can combine the pasta and sauce now to serve and enjoy now, just sprinkling the topping over before diving in. Or, even better, mix the pasta and sauce and put it into an oven proof baking dish. Sprinkle the topping over it and bake, uncovered in a preheated 375 degree oven for about 15 minutes. If you want the topping browner, put it under the broiler for a couple minutes. Keep an eye on it as it can burn quickly.

Deliciously garnished mac and cheese featuring a Korean twist

Tips for Customization

Mac and cheese is incredibly versatile. Here are a couple of ways to make this dish your own:

• Add Protein: To enhance your dish, consider adding proteins such as tofu, sauteed crumbled tempeh or frozen edamame.

  
  

• Veggies Galore: For more nutrition, include sautéed vegetables such as spinach, kale, collard greens, bell peppers, shelled edamame (from frozen). A small handful can not only boost nutritional value but also add texture. I often top the finished dish with roasted shredded mushrooms. I prefer Blue Oyster mushrooms since they shred nicely and roast in an air fryer in about 5 minutes. Simply shred the mushrooms, spray with some EVOO, sprinkle on some salt and pepper ... or even better, your favorite Japanese Furikake seasoning. Toss and air fry or roast in the oven on a sheet tray at about 400 degrees until they're as brown and crisp as you like 'em.

  
  

Perfect Pairing

Choosing the right accompaniment can elevate your meal experience. Pair your Korean mac and cheese with a fresh green salad dressed in sesame vinaigrette to balance the richness. Complement it with pickled vegetables, traditionally known as “banchan,” to enhance the Korean theme. Did you know that Korean meals usually consist of several banchan served to share? This communal style adds a layer of social enjoyment to your dining experience.

If banchan isn't your jam, then simply serve it up with a big salad of mixed greens, dressed with a killer Korean inspired vinaigrette.

If you want to go full-on Korean, toss your salad in this amazing vinaigrette from food truck chef, Roy Choi ... recipe below.

This Kogi vinaigrette from chef Roy Choi will become your go-to Asian dressing!

In a high-speed blender, combine the following:

1 two-inch knob of fresh ginger (peeled and roughly chopped)

4 garlic cloves, peeled

3 scallions, roughly chopped

1/4 cup Korean gochugaru chili flakes

1/4 cup sugar

1 tbsp kosher salt

2 tsp black pepper

1 cup soy sauce

2 cups unseasoned rice vinegar

1/2 cup toasted sesame oil

1 cup neutral oil (canola, grapeseed etc)

Puree the ingredients on high speed until a smooth dressing forms, about 15 seconds. Store in a bottle in the fridge for up to 3 months.

A vibrant assortment of Korean banchan served alongside a main dish

Wrapping It Up

This Korean-inspired mac and cheese is more than just a meal; it’s a unique culinary experience. The harmonious blend of creamy cheese, spicy kimchi, and sweet gochujang creates a dish that surprises and delights with each bite. Whether you want to impress guests or treat yourself to something extraordinary, this fusion dish is likely to become a family favorite.

Next time you're craving that classic mac and cheese, consider giving it a remarkable upgrade with this mouthwatering twist. Your taste buds are sure to thank you! Happy cooking!

BTW: Make extra sauce! It freezes just great and allows you to make this dish on the fly anytime.