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Obsessed with Korean: The Mashups

As a country, we seem to be quite smitten with Korean food—and for good reason. It's anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine. 

Here for the last installment of this Korean food (and drink) series, I've rounded up some of my favorite Korean mashups—recipes that take those delicious Korean flavors or ingredients and merge them with other culinary traditions.

NYC Melting Pot Reubens take the beloved sandwich formula to a wonderful new place, subbing in spicy Korean kimchi for the usual sauerkraut—an idea so delicious and so right that we wish we'd thought of it decades ago.

Korean Barbecue Burgers take the flavors of bulgogi and translate them into burger form. Because if it's good on its own, it'll also be great between two buns.

What's true of the burger is also true of tacos—if it's delicious, it'll work in a new format. With Korean-Style Beef Tacos, marinated beef gets tucked into corn tortillas with quick-pickled cabbage that mimics the flavor of kimchi.

Though the flavors here (brown sugar, soy sauce, and garlic) are familiar to the Korean tradition, the format—meatballs—is a new twist. Our Korean Meatballs are made by grinding skinless, boneless breasts in the food processor. (Hooray, another cool idea for chicken breasts!)

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