Ok, Koreans, please don't be apalled. :) The query on sushi pizza coinciding with my copious consumption of bastardized food these past 2 weeks inspired me to post this.
I bought this "Kimuchi no moto" ("Kimchi base") in Japan, after trying some at my cousin's place. It comes in a bottle like this. http://www.momoya.co.jp/products/deta...
Now, before I continue, I should say that I think Japan is one of the heartlands of "bastardized" (or Japanized versions of the original) food. So as a result, I end up eating a lot of things I think are "Chinese" or "Korean", only to discover that such a dish doesn't exist in China or Korea. (e.g. My favorite example is these candies called "Chosun ame" (Korean candy; pics: http://www.aso.ne.jp/~nakamura/sab/sh... are a specialty of Southern Japan. I spent the bulk of grade school actually believing they were Korean, and foolishly tried to convince my Korean friends that these candies are Korean. Ha!)
Back to my beloved "Kimuchi no moto". I know it's not Korean by any stretch of the imagination, but it is incredibly handy. (It also caters to our wimpier taste buds, so is not as spicy.) Thus far, I have added it to octopus to make "kimchi-flavored octopus". (Cousin's concoction) I have added it to broth and added tofu and dubbed it "Korean tofu soup". Of course, I have also added it to rice and made "kimchi fried rice" and "Korean-flavored omu-rice". Finally, I have used it as a base for a lazy version of "kimchi nabe" as well.
Granted, the first two are just improvisations, and the kimchi nabe is probably a Japanized, less spicy version of chigae, but does kimchi fried rice exist in Korea? I only seem to find this on Korean restaurant menus in Japan. I hope it does, b/c some 120 million people in Japan eat it thinking it is Korean food. :)
My second bastardized favorite is upma (Indian savory cream of wheat) made with okara (a tofu byproduct that is loaded with protein and fiber).
Do others have non-authentic, bastardized versions of food that they like?