What do you make of Bulgogi in a paratha? Believe it or not, this seemingly simple combination broke ground for an iconic Korean-Indian fusion restaurant, Tambi in Singapore. The chefs of two Michelin restaurants, Mano Thevar and Sun Kim, brought together a paratha and bulgogi, and the rest is history. 

The Bombay Canteen, for the first edition of their ‘Ode to Home’ series, brought these chefs and their Tambi menu down to Mumbai for a pop-up. Some of the things featured on the menu were, an eggplant with tomato kimchi munchin, Prawn Tosai Pajeon that combined Korean Pajeon crunch with South Indian Tosai, and the Oxtail Bone Marrow Murtabak with the kick of green papaya kimchi!

Fusion is the word on the street! These cuisines bear many similarities, for starters; both cuisines share an appreciation for fermentation (think, kimchi and dosa batter), bold spices (gochujang and red chilli), We’ve brought together four Korean-Indian crossovers to consider! 

Chicken Bulgogi Paratha

Makes 4large parathas. Total time ~1–1.5 hours (includes short marinate)

Ingredients

For Gochujang

• 500 g Real Good boneless chicken thighs, very thinly sliced
• 2 tbsp soy sauce
• 1½ tbsp brown sugar or honey
• 1 tbsp sesame oil
• 1 tbsp grated apple (optional)
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp neutral oil for searing
• 2 tbsp sliced spring onion, for folding into the cooked chicken

Method:

1. Toss chicken with soy, sugar, sesame oil, pear, garlic and ginger. Marinate 20–30 minutes.
2. Pat chicken dry on paper towels, then toss lightly with cornstarch to give a thin, dry coating.
3. Heat a heavy skillet until very hot, add 1 tbsp oil. Sear chicken in batches 1–2 minutes per side until deeply caramelised. Rest 5 minutes, then chop and mix with spring onion.
4. Place paratha, cook 45–60 sec until golden spots appear. Flip, add 1 tsp ghee around the edge, press lightly and cook another 45–60 sec.

Serve hot with cucumber-yoghurt raita or mint chutney. For flakier layers, smear a little oil and fold the dough once before rolling.

Gochujang Butter Chicken

Makes: 4 servings | Prep: 25 min (+marinate 1–4 hours) | Cook: 25–30 min

Ingredients

• 800 g Godrej Real Good boneless chicken thighs, cut into pieces
• 150 g plain yoghurt (marinade)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp garam masala
• ½ tsp Kashmiri or regular red chili powder (optional)
• + 1 tbsp gochujang (added to marinade)

For the gravy

• 3 tbsp butter + 1 tbsp oil
• 1 medium onion, finely chopped (about 1 cup)
• 1 tbsp ginger-garlic paste
• 400 g tomato purée (about 1¾ cups) or 2 cups canned crushed tomatoes
• 1 tbsp gochujang (add to gravy)
• 1 tsp sugar or 1 tbsp honey (adjust to taste)
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 120 ml (½ cup) heavy cream or 100 g cashew cream
• Salt to taste, cracked black pepper
• Fresh cilantro to finish
• Optional: 1 tsp smoked paprika for extra smokiness

Method

1. Mix yoghurt, ginger-garlic, lemon, salt, garam masala, chili powder and 1 tbsp gochujang. Toss chicken so pieces are coated. Marinate 1 hour minimum; 4–8 hours better for depth.
2. Heat grill pan or skillet over high heat with 1 tbsp oil. Sear chicken pieces quickly (no need to cook through) until edges char. You can broil them for 5–7 minutes instead for smokier char. Set aside.
3. In a heavy pan, melt butter + oil on medium. Sauté onions until soft and golden (8–10 min). Add ginger-garlic paste, cook 1–2 min. Stir in tomato purée; simmer 8–10 min until thick. Add 1 tbsp gochujang, sugar, salt and simmer 3–4 min. Taste — gochujang brings umami and heat; balance with sugar/cream.
4. Add seared chicken to gravy, simmer 8–10 min until cooked through. Stir in cream and kasuri methi, simmer 1–2 min. Finish with a pat of butter and chopped cilantro.
5. With steamed basmati rice or butter naan.

Bulgogi Masala Dosa

Yields: 6–8 dosas (medium) | Prep: 20–30 min Cook: 20–30 min

Ingredients

• 400 g Godrej Real Good Chicken Thighs, very thinly sliced
• 2 tbsp soy sauce
• 1½ tbsp brown sugar or honey
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame seeds
• 1 tsp rice vinegar (optional)
• ¼ tsp black pepper
• ½ tsp garam masala (this is the “masala” twist)
• 1 tbsp neutral oil for frying
• 1–2 spring onions, sliced for garnish

Dosa and accompaniments

• 3 cups dosa batter (homemade fermented batter or store-bought)
• Coconut chutney or coriander chutney, sambar (optional)
• Gochujang or sesame-soy drizzle (optional)

Method

1. Heat a nonstick tava or skillet. Pour a ladle of dosa batter, spread thin in a circle, drizzle a few drops of oil and cook until crisp.
2. Place a spoonful of bulgogi filling on the dosa (replace the usual potato masala). If you want extra Indian flavour, add a small sprinkle of finely sautéed onion-mustard seed tadka (optional).
3. Roll or fold and serve immediately with coconut chutney and sambar. Offer a small side dish of soy-sesame or gochujangdrizzle for Korean touch.

Gochujang Paneer Skewers

Yields: 3–4 servings as appetizer | Prep: 15 min (+marinate 1 h) | Cook: 12–15 min

Ingredients

• 400 g firm paneer
• 1 large red bell pepper
• 1 large green bell pepper, cut similarly
• 1 medium red onion, cut into wedges
• 150 g thick yogurt
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1–2 tbsp oil (if needed)
• Salt

Method

1. Whisk yoghurt + gochujang + soy sauce + sesame oil + ginger-garlic paste + lemon + pinch salt until smooth.
2. Toss paneer cubes, pepper and onion in marinade and refrigerate at least 1 hour (up to 4 hours). If you want a short cut, marinate 20–30 minutes, they’ll still be tasty.
3. Thread paneer, pepper and onion alternately onto skewers. Brush lightly with oil.
4. Grill on medium-high for 8–12 minutes, turning once, until edges char and marinade caramelises. Alternatively, pan-sear in a skillet until charred.
5. Sprinkle sesame seeds and spring onions. Serve with lemon wedges and mint-yogurt chutney or a drizzle of extra gochujang mixed with a little honey.

Which one of these Korean fusions are you most excited to try? Let us know in the comments!