for the fusion foodie lover

Korean meets Italian

 If you are into fusion food like Hubby and I am, then you will absolutely LOVE my recipe! Ok, so even if you don’t like Fusion-Style-Food you must seriously try this dish anyways because you will love it. Koreatown in Los Angeles is such a mecca for delicious Korean cuisine, and many up and coming cafes and even bars represent food that is fusion- American meets Korean, Korean meets Japanese, Korean meets Italian.. the list goes on and on. Oh how I miss my favorite fusion cafes. For now, I can only whip up the fusion recipies I know at home, and have made this particular one for about 2 years now. Through MUCH trial and error I can promise you that this is the most perfected version, and it has recieved many kisses of approval. 😉  The rice cakes – 떡- in this dish and the kimchi are what made this sooooo yummmmy.

Kimchi Baked Ziti


-About 3 cups of kimchi chopped pickled lettuce

{You can buy this at most Asian groceries it comes in a small jar}

-One package of ground Sirloin

-1 to 1.5 bottles of your favorite Spaghetti Sauce (when I don’t have time to make my own, I use Prego, it’s the best!)

-One package of rice cake balls (Rice cake that looks like big white gum-balls). I always use this brand~

-2 cups of shredded Parmasean Cheese (it looks flakey and is hard to the touch)

-2 cups of shredded Mozzarella Cheese

-1 8 oz tub of Philadelphia Cream Cheese


Chop up your kimchi into small pieces~ about this size-

(the more fermented the kimchi, the better)

Boil Half a package of your fave Ziti noodles. Drain and set aside

Boil 1 package of Dduk balls for about 5 minutes. Taste the duk and make sure it is very chewy-soggy dduk= mushy-yucky

Drain and set aside.


Get a huge deep wok type non stick pot. Add a spoon of olive oil, and add the kimchi. After it has been cooking for 10 minutes, add your Sirloin.

Cook together until Sirloin is nice and golden brown.

Add your Spaghetti Sauce and bring to a boil. (Don’t drain any of the juices from the meat or Kimchi~it gives the best flavor to the sauce!)

After about 5 minutes add the small tub of cream cheese.

Stir until cheese has dissolved. It should look very creamy~

Add the dduk balls and the ziti noodles to the mix. Stir everything together evenly~

Pour half of the contents of the pot into your fave rectangular baking pan. I believe mine is 9 X 14.

sprinkle half of the mozzerella and parmeasean cheeses on the top. Then add what is left in the pot on top. Sprinkle the rest of the cheese on the top. I like to add extra cheese if I have it, the cheesier the top layer, the better .

Put in the oven at 375 for 45-50 minutes or until cheese is nice and bubbly and golden brown along the edges.