Korean-Indian Fusion Dishes: The ULTIMATE Guide To Try For Beginners

I have been in this rabbit hole of Korean food for more than 12 years now. For me, it started when I started watching K-dramas where they would serve some of the most comforting mandu and jjampong. 

And when I thought of making a few dishes at home, I realized that the flavor profile of Korean food is not very different from that of Indian dishes (minus the buttery spicy masala thing). 

In no time, I started experimenting with some Korean-Indian fusion dishes. But in case you are not a fan of cooking, you might have seen how so many food trucks and restaurants have opened up in India that serve Indo-Korean food.  

If you don’t want to miss out on the flavorful journey that makes you feel a little closer to Korea and are looking for some easy Korean-Indian fusion dishes for beginners, keep on reading this blog till the end… 

Historical And Cultural Backdrop: How Korea And India Crossed Paths In Flavors?

Ever since the world got exposed to the Hallyu (Korean) Wave, we have not only consumed their dramas and pop music. Rather, we have also started exploring their food. Although a lot of people might think that this connection is relatively new to India, that’s really not the case. 

You might be surprised to know that this relation between India and Korea dates back nearly a thousand years. For instance, according to Incredible India, in Ayodhya Hills, there is an “unassuming yet captivating memorial” of a woman named Heo Hwang-ok. 

As per historical records, she was the princess of Ayodhya (born Princess Suriratna) who sailed to Korea around 48 CE to marry King Kim Suro. Not only did the marriage bridge two countries. Along with that, it also started the subtle exchange of tradition, trade, and taste. 

In modern times, as we all know, this connection that was once lost has deepened because of the (yes, you guessed it right) Korean Wave. Dishes like kimchi, bulgogi, and tteokbokki became the talk of every K-pop and K-drama lover, who wanted to try the food their favorite celebs eat. 

Similarly, with mukbangs becoming popular on YouTube, which was also a Korean phenomenon, people started eating food from different countries. India and Korea were not an exception to that. 

While watching KBS’s Fluttering India, where popular K-pop idols like Minho from SHINEE and Suho from EXO visited India for a few days to spread their music, I couldn’t help but be surprised by how much Minho loved naan and butter chicken from a small restaurant.  

I truly feel that the taste of these two countries coming together with Korean-Indian fusion dishes has been one of the best things. It brings together a blend of Korea’s balanced umami with India’s layered heat. 

Things To Keep In Mind When Making Korean-Indian Fusion Dishes 

I have always loved cooking. However, when I first tried cooking bibimbap with an Indian twist, there were a few mistakes that I made. And guess what? I realized that this was primarily because of my not understanding the flavor profile of these two cuisines. 

So, if you are trying to experiment in your kitchen and don’t want to mess it up, it is best to learn what to keep in mind about Korean-Indian fusion dishes. Here’s a quick checklist that you need to keep in mind: 

1. Balance The Heat And Sweetness:

Indian cuisine is known for its spice intensity, while Korean dishes often balance heat with sweetness or fermentation. Therefore, when you start combining the two, I would highly recommend that you start mild. 

For example, you can use ingredients like gochujang or gochugaru sparingly and pair them with Indian spices like turmeric or cumin to achieve a smooth flavor profile. 

2. Texture Matters:

Secondly, blending the textures of these two cuisines becomes really important. You must have seen how Korean dishes emphasize chewy, crispy, and fermented textures. On the other hand, Indian food is all about creamy gravies and layered spice blends. 

Therefore, it becomes very important as to how you bring these two completely different textures together. For instance, I once tried combining crispy Korean fried chicken with Indian-style sauces. You can also do the same by pairing soft naan with spicy kimchi stir-fry. 

3. Ingredient Substitution:

Thirdly, and probably one of the most important ones on the list, is what you cook with. The ingredients. It took me a while to get my hands on the right (read: authentic) Korean ingredients. 

Can’t find Korean ingredients easily? Well, you can replace doenjang (soybean paste) with Indian miso or thick dal pastes. I had even tried making DIY gochujang by mixing chili paste and jaggery. 

Please understand that fusion cooking thrives on smart substitutions that retain essence without compromising flavor. 

4. Preserve Authentic Techniques:

Finally, use Korean cooking methods like stir-frying, grilling, or fermenting with Indian spices. I made the mistake of simply mixing flavors. But that does not work. Slowly building favors and techniques ensures the dish retains authenticity from both sides. 

Korean-Indian Fusion Dishes You Must Try As A Beginner

I have learned from my mistakes and have, to an extent, mastered being a home cook when it comes to blending these two cuisines. Which is why I consider myself somewhat qualified to bring you some of the easiest Korean-Indian fusion dishes that you can make at home. 

Here’s a list that will change your life:

1. Kimchi Samosa

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First up and honestly, one of the easiest ways to dip your toes into Korean-Indian fusion is the humble yet surprisingly bold Kimchi Samosa. You already know samosas are the OG Indian snack flaky, golden, and filled with spiced potatoes, peanuts, or whatever magic you prefer. But this one? It gets a fiery, tangy twist from Korea’s beloved kimchi. 

Ingredients

For The Kimchi Filling: 

• 2 cups kimchi, drained and chopped 

• 1 tbsp oil 

• ½ cup finely chopped red onion 

• 1 tsp red chili powder 

• 4–5 cloves garlic, minced 

• ½ tsp salt (adjust to taste) 

For The Samosa Pastry: 

• 2 cups all-purpose flour (maida) 

• 2 tbsp oil (for the dough) 

• ¼ tsp salt 

• ½ cup kimchi brine (that liquid gold from your kimchi jar) 

• Oil for deep-frying 

How To Make 

• Prepare the filling: First, squeeze out all that extra juice from the kimchi (don’t throw it away — you’ll need it later). Heat 1 tbsp oil in a pan over medium flame, toss in your chopped onion and garlic, and let them sizzle until fragrant. Add the chopped kimchi, chili powder, and salt. Stir for a couple of minutes, then set it aside to cool. 

• Make the dough: Mix your flour and salt in a bowl. Rub in 2 tbsp oil with your fingers until it feels crumbly. Slowly pour in the kimchi brine while kneading — the goal is a smooth, firm dough. Cover and let it rest for about 20–30 minutes. 

• Assemble the samosas: Divide the dough into small balls. Roll each into a circle, cut it in half, and shape one half into a cone using a bit of water to seal. 

• Fill and seal: Stuff in a spoonful (or two) of the kimchi filling, press gently, and seal the open edge. Don’t worry if a bit peeks out — that’s character! 

• Deep fry: Heat oil to around 375°F (190°C). Fry in small batches until golden and crispy. Drain on paper towels and try not to eat them all before they cool — it’s hard, I know. 

2. Dakgalbi Masala Dosa

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Now, this one’s a crowd-pleaser. Imagine the crispy South Indian dosa but stuffed with spicy Korean-style chicken, yep, Dakgalbi Masala Dosa. People usually do this with bulgogi (which is stir-fried beef), but I swapped in chicken. Because why not? It hits all the right notes, smoky, spicy, and ridiculously good. 

Ingredients 

• 1 kg boneless chicken thighs, cut into bite-sized pieces 

• ½ small green cabbage, chopped 

• 1 onion, chopped 

• 3–4 garlic cloves, minced 

• 1-inch ginger, minced 

• 2 tbsp soy sauce 

• ¼ cup gochujang 

• 1 tbsp sesame oil 

• 2 tbsp gochugaru 

• 1 tbsp brown sugar 

• 1 tbsp sesame seeds 

• Cooking oil 

• Store-bought dosa batter (because we’re realistic here) 

How To Make 

• Marinate the chicken: Toss the chicken with soy sauce, gochujang, gochugaru, sesame oil, brown sugar, garlic, and ginger. Mix it all up and let it sit for at least 30 minutes. (More time = deeper flavor.) 

• Stir-fry: Heat some oil in a large pan. Add the chicken and cook until browned — around 5 minutes or so. 

• Add the veggies: Throw in the chopped onion, cabbage, maybe a few sweet potato bits if you’re feeling fancy. Cook till everything’s tender and smells incredible. 

• Finish it off: Once the chicken’s cooked through and the sauce thickens, sprinkle sesame seeds and set aside. 

• Make the dosa: Pour a ladleful of batter onto a hot tawa. Spread it out thin and drizzle some oil around the edges. Cook till it turns crisp and golden. 

• Fill and fold: Spoon some dakgalbi filling on one side, fold over (or roll it up if that’s your thing), and serve hot. Oh, and a little chutney on the side never hurts. 

3. Doenjang Butter Chicken 

If you’re a butter chicken loyalist (I get it), this one might surprise you. Doenjang Butter Chicken takes that creamy, tomato-rich curry and sneaks in Korea’s fermented soybean paste — doenjang — for a deeper, slightly funky flavor that just works. It’s cozy, rich, and somehow feels familiar and new at the same time. 

Ingredients 

For The Chicken: 

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks 

• 3 tbsp doenjang 

• 2 tbsp soy sauce 

• 1 tbsp sesame oil 

• 2 tbsp rice wine 

• 4 cloves garlic, minced 

• 1 tsp grated ginger 

• 1 tbsp brown sugar or honey 

• Black pepper 

For The Creamy Butter Sauce: 

• 3 tbsp butter 

• 1 large onion, chopped 

• 1 tbsp ginger-garlic paste 

• 1tsp cumin powder 

• 1tsp chili powder or gochugaru 

• 1 cup tomato puree 

• 1 cup heavy or coconut cream 

• 1tsp garam masala 

• Salt 

How To Make 

• Marinate the chicken: Whisk together doenjang, soy sauce, sesame oil, rice wine, garlic, ginger, brown sugar, and pepper. Add the chicken and mix well. Pop it in the fridge for 30 minutes (or longer if you’ve got time). 

• Cook the chicken: Heat a bit of oil or butter in a pan and sear the chicken till golden and cooked through. Set aside. 

• Make the sauce: In the same pan, melt butter and sauté onions till soft. Add ginger-garlic paste, cumin, and chili powder. Then pour in tomato puree and let it bubble for a bit. 

• Simmer: Lower the heat, stir in the cream and garam masala, and let it simmer for about 5 minutes. Salt to taste. 

• Bring it all together: Add the chicken back into the pan, coat it in that creamy sauce, and let everything simmer together for a couple of minutes. 

• Garnish: Sprinkle some cilantro or spring onions and maybe a few sesame seeds. Serve hot with naan or rice. (Trust me, you’ll want to lick the bowl.) 

4. Kimchi Paratha

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If you’re a paratha person (and who isn’t?), this Kimchi Paratha will blow your mind. It’s got that same comfort as aloo paratha but with a tangy-spicy kick from kimchi. I sometimes sneak in cheese too — no rules here! 

Ingredients 

For The Dough: 

• 3 cups whole wheat flour 

• 1 tsp salt 

• 1 tbsp oil or ghee 

• 1–1¼ cups warm water 

For The Kimchi And Cheese Filling: 

• 1½ cups finely chopped kimchi 

• 1 cup shredded mozzarella or cheddar (optional, but worth it) 

• 1 tsp gochugaru (if you like it hot) 

How To Make 

• Make the dough: Mix flour, salt, and oil, then slowly add warm water to knead a soft dough. Cover and rest for 30 minutes. 

• Drain the kimchi: Press out as much liquid as you can so the filling doesn’t leak out later. 

• Mix the filling: Combine kimchi, cheese, and gochugaru in a bowl. 

• Stuff it: Take a piece of dough, flatten it slightly, pop a spoonful of filling in the center, and seal it up like a pouch. 

• Roll and cook: Gently roll it into a flat circle (about 6 inches). Heat a tawa, brush it with oil or ghee, and cook each side till golden and crisp. Serve with yogurt or a drizzle of sesame oil — up to you. 

5. Gochujang Paneer Skewers 

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Saving the easiest (and most addictive) one for last — Gochujang Paneer Skewers. These are my go-to for parties because they’re fast, colorful, and never fail to impress. Fifteen minutes tops — unless you get distracted sneaking bites while grilling. 

Ingredients 

• 400 g firm paneer 

• 1 red bell pepper 

• 1 green bell pepper 

• 150 g thick yogurt 

• 1 red onion, cut into wedges 

• 2 tbsp gochujang 

• 1tbsp soy sauce 

• 1tsp sesame oil 

• 1tbsp ginger-garlic paste 

• 1tbsp lemon juice 

• 1–2 tbsp oil (optional) 

• Salt 

How To Make 

• Mix the marinade: Whisk yogurt, gochujang, soy sauce, sesame oil, ginger-garlic paste, lemon juice, and salt until smooth. 

• Marinate: Coat the paneer, peppers, and onions in this mix. Refrigerate for at least an hour (or half an hour if you’re impatient). 

• Assemble: Thread them alternately onto skewers. Brush lightly with oil. 

• Grill or pan-sear: Cook over medium-high heat until the edges char and the marinade caramelizes beautifully — about 8–12 minutes. 

• Serve: Sprinkle sesame seeds, chopped spring onions, and serve with mint-yogurt chutney or a little honey-gochujang drizzle.