This fusion bowl marries rich barbecue smoke with a complex, sweet-and-spicy fermented kick. The pairing of melted, velvety dairy against sharp, vibrant umami notes elevates a simple pasta dish into a memorable street-food-style feast.
Ingredients
2EA Kraft Mac & Cheese boxes (plus milk and butter per box instructions)
12oz Korean BBQ pork belly, sliced (see recipe)
1cup kimchi, chopped
0.25cup maple syrup
2Tbsp gochujang paste (see recipe)
Instructions
1
Whisk the maple syrup and gochujang paste together in a small bowl until smooth.
2
Sear the Korean BBQ pork belly slices in a hot skillet until edges turn crispy.
3
Warm the chopped kimchi in a separate pan for 2 minutes.
4
Prepare the mac & cheese boxes according to package directions.
5
Divide the mac & cheese into bowls, layer the warmed kimchi first, place the pork belly over the kimchi, and drizzle with the gochujang maple syrup.
