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January 18th Recipes Start Here
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Jan 18th Podcast
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A Secret Peek into Fine Dining, Korean Style
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Step into the vibrant world of Korean fusion fine dining and discover fresh inspiration for your own culinary creations. Recently, at Charlie Trotter’s Guest Chef Series event, themed “Korea in the City,” guests were treated to a memorable menu that expertly blended bold Korean flavors with inventive modern twists.
Innovative Korean American Cuisine
The featured cuisine reimagined timeless classics, such as braised jokbal trotters and wagyu ssam, infusing them with creative fusion elements to surprise and delight diners. The menu also included unique dishes like kimchi vodka pasta and strawberry gochujang, perfectly capturing the magic of a special-occasion restaurant experience. These innovative ideas offer inspiration for bringing elevated flavors and techniques directly to your own dinner table.
Bringing Fusion Recipes Home
Stay tuned as we explore several of GG’s inspired fusion food recipes, designed to spark creativity in your kitchen. Rediscover how a handful of simple ingredients can transform ordinary meals into extraordinary culinary experiences. These recipes are perfect to try out for the upcoming Lunar New Year.
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Charlie Trotter’s Guest Chef Series Vol.10
“Korea in the City”
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Chef Charlie Trotter’s Iconic Restaurant at 816 W Armitage in Chicago
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Guest Chefs for “Korea in the City” Menu
Photo Courtesy of Dylan Trotter
‘Chefs who participated in the Korean dinner on Jan 11th, 2026
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Menu for “Korea in the City”
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Wagyu Ssam with Ssamjang & Herbs
by Chefs Genie Kwon & Tim Flores
About the Recipe: Wagyu Ssam with Ssamjang & Herbs was a Korean-inspired dish, that featured a tender slice of Wagyu beef wrapped in a fresh leafy green and paired with a savory, slightly spiced Korean sauce. Fresh herbs added brightness and complexity, creating a harmonious bite and fantastic starter course.
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Hiyashi Tofu with Ponzu, Ikura with Pickled Cucumbers
by Chef Chris Jung
About the Recipe: Hiyashi Tofu with Ponzu, Ikura & Pickled Cucumbers was an elegant starter that highlighted clean flavors and delicate textures. A generous layered round of chilled silken tofu was served with a refreshing ponzu sauce, offering a balance of citrus and umami. On top were thinly sliced pickled mini cucumbers, sprinkled with bright orange pearls of salmon roe. The attractive pop of color and burst of briny flavor offered a crisp, tangy contrast and freshness.
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Rigatoni Alla Kimchi Vodka with Parmesan & Bacon
By Chefs Bill Kim & Matt Eckfeld
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About the Recipe: Rigatoni Alla Kimchi Vodka with Parmesan & Bacon was a creative fusion dish, blending classic Italian pasta with bold, tangy flavors of Korean kimchi. Imagine al dente rigatoni that’s coated in a creamy vodka sauce and then twirled with that spicy fermented kimchi. Chef Kim added some savory diced bacon pieces and finished it with a generous topping of grated Parmesan. What a unique twist on classic vodka sauce pasta, delivering creaminess, spice and umami in each bite!
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Korean Fried Quail with Black Garlic and Walnut Purée & Strawberry Gochujang
By Chef Andrew Lim
About the Recipe: Korean Fried Quail with Black Garlic and Walnut Purée & Strawberry Gochujang was an updated interpretation of Korean fried chicken. The dish featured a tiny, tender quail leg, lightly battered until perfectly crisp. Across the plate were multicolored saucy dots of spicy strawberry gochujang, walnut blended golden garlic, and vibrant green scallions. The dish was fun to eat and created colorful splashes of color across the plate as one dipped and nibbled. Three cheers to Chef Andrew Lim for creating such a playful, artistic Korean dish.
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Olive Oil Poached Gang-eo with Korean Barbecue Beef Crust & Savory Oxtail Broth
By Chef Bill Kim
About the Recipe: Olive Oil Poached Bang-eo with Korean Barbecue Beef Crust & Savory Oxtail Broth featured silky yellowtail (bang-eo) fish) gently poached in olive oil to preserve its delicate flavor and buttery texture and topped with a savory Korean barbecue beef crust. A rich aromatic oxtail broth was poured over the smoky, caramelized layer, combining the meaty undertones with the mildness of the yellowfish. The dish takes bold spicy barbecue to a new, tasting experience.
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Braised Jokbal “Trotters” with Scallop Mousseline & Maitake Mushrooms
By Chef Chris Jung
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About the Recipe: Braised Jokbal “Trotters” with Scallop Mousseline & Maitake Mushrooms, added a new twist to classic Korean braised pork trotters (pig feet), which are slowly cooked with spices and aromatics, letting the savory flavor and gelatinous texture to develop. Add a delicate scallop mousseline for a creamy, oceanic flair. Maitake mushrooms bring earthy subtle umami complexity. Together it creates a harmonious interplay of textures and flavors.
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Marinated 72-Hour Beef Short Rib with a Medley of Banchan
By Chef Andrew Lim
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About the Recipe: Marinated 72-Hour Beef Short Rib with a Medley of Banchan highlighted a juicy beef short rib that had been marinated with a blend of sweet, savory, and umami flavors. A long cooking process guaranteed melt-in-your-mouth texture and deep, concentrated flavors. When the dish was presented, the waiter circled the entrée plate with 7 different bowls (a banchan) of traditional Korean side dishes, such as pickled vegetables, seasoned greens, and spicy kimchi. This gives the diner a chance to experience each short rib slice with all the diverse flavors of Korean cuisine. Loved it!
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Asian Pear Bingsu with Melon & Coconut Sorbet
By Chef Genie Kwon
About the Recipe: Asian Pear Bingsu with Melon & Coconut Sorbet was a refreshing and visually stunning dessert, inspired by the classic Korean shaved ice treat. Fluffy, finely shaved ice was infused with the delicate, floral sweetness of an Asian pear, creating a light and crisp base. Topping the sauce were juicy, tiny melon pieces that added vibrant color and a burst of fresh flavor. It’s a delightful contrast to the creamy coconut sorbet and added a tropical note and smooth texture. The dessert was an elegant finish to a refreshing blend of cool, fruity, and creamy sensations.
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Gloria Goodtaste’s Favorites to add to your Lunar New Year Celebration
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Vegetarian Korean Ribs with Asian Noodles and Ginger Gochujang Sauce
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About the Recipe: This vibrant vegetarian Korean-style dish brings together a variety of Asian favorites. The plate features lively, flavorful noodles, tender Bok choy, and ribbons of crisp carrots, cucumbers, and radishes. Garnished with soft-boiled eggs, it’s both visually appealing and satisfying. The vegan Korean ribs, made to mimic the texture and taste of classic short ribs, are generously seasoned with garlic, ginger, hoisin, and both light and dark soy sauces. Each bite is a blend of sweet, tangy, and nutty notes, resulting in a light yet deeply flavorful meal.
pdf for Copy of Recipe – Vegetarian Korean Ribs with Asian Noodles and Ginger Gochujang Sauce
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Korean Inspired Oven Poached Salmon
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About the Recipe: Take a trip to the other side of the world with sweet spiced, tender carrots, caramelized onions, and earthy sautéed mushrooms beside perfectly oven poached salmon. Complement this vibrant dish with crisp radishes, juicy red peppers, vitamin rich, fresh spinach and a generous drizzle of bold Gochujang sauce for an added kick.
pdf for Copy of Recipe – Korean Inspired Oven Poached Salmon Dinner
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Coconut Cream Bamboo Rice Pudding
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About the Recipe: Served warm or chilled, this dessert brings a sense of luxury with every spoonful. Toasted coconut flakes or sliced tropical fruit on top add extra texture and flavor, making each bite an irresistible blend of creamy, floral, and subtly earthy notes. The bamboo rice imparts a delicate green color and fragrant scent reflecting the classic desserts of Thailand. It’s perfect for sharing at festive Lunar New Year gatherings or savoring as a personal treat.
pdf for Copy of Recipe – Coconut Cream Bamboo Rice Pudding
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