Gochujang Potato Tot Brunch Bowl Recipes

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GOCHUJANG-ROASTED POTATOES



Gochujang-Roasted Potatoes image

Gochujang is a Korean fermented chile paste that's sweet, savory, and spicy all at once. It brings so much character to any dish!

Provided by LauraF

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 9

2 russet potatoes, peeled and cut into chunks
2 ½ tablespoons grapeseed oil, divided
1 teaspoon salt
2 tablespoons gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 scallions, sliced
½ lime

Steps:

  • Rinse potatoes in a colander to remove excess starch. Drain.
  • Place potatoes in a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk remaining oil, gochujang, soy sauce, sesame oil, and red pepper flakes together in the same bowl. Return potatoes to the bowl and toss to coat. Spread on the prepared baking sheet.
  • Roast in the preheated oven, stirring once or twice, until golden brown, about 20 minutes. Garnish with scallions and a drizzle of lime juice.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Fat 9.9 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 803.6 mg, Sugar 2.7 g

BIBIMBAP BOWL



Bibimbap Bowl image

Rachael Ray makes a Korean-style meal in a bowl, loaded with protein, vegetables, sticky rice and an egg on top.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 34

3 cups water
1 1/2 cups short-grain or medium-grain rice, soaked in water for 30 minutes and drained (see Cook's Note)
3 tablespoons gochujang
3 tablespoons hot water
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
2 cloves garlic, grated
3 tablespoons high-temp cooking oil
1 pound maitake or mixed mushrooms, trimmed and pulled apart or sliced
Salt and pepper
2 shallots, peeled and chopped
6 cloves garlic, chopped or grated
1/2 cup Shaoxing or fino sherry
2 tablespoons high-temp cooking oil
1 bundle white or rainbow or green asparagus, thinly sliced on a bias
Salt and pepper
Juice of 1 lemon or lime
2 tablespoons high-temp cooking oil
1 pound ground beef, pork or plant-based meat
Salt and pepper
1 tablespoon soy sauce or shoyu
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic paste or sriracha
1 tablespoon high-temp cooking oil
4 cloves garlic, grated or chopped
1 pound stemmed spinach or chard
Salt and pepper
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds
2 tablespoons unsalted butter
4 large eggs
Mung bean sprouts, for serving
Scallions, thinly sliced on bias

Steps:

  • For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
  • For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
  • For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
  • For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
  • For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
  • For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
  • For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
  • Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.

TATER TOTS® WITH GOCHUJANG CHEESE SAUCE



Tater Tots® with Gochujang Cheese Sauce image

Air-fried tots are paired with a spicy, deluxe cheese sauce.

Provided by thedailygourmet

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 (8 ounce) package shredded Cheddar cheese
½ cup heavy whipping cream
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
¼ teaspoon salt

Steps:

  • Preheat an air fryer to 370 degrees F (188 degrees C).
  • Cook potato nuggets in the preheated air fryer until crispy and heated through, about 15 minutes, shaking the air fryer basket halfway through cooking time.
  • Meanwhile, heat a saucepan over medium-high heat. Add Cheddar cheese and cream; whisk until cheese is melted, about 5 minutes. Add gochujang and salt and stir until combined. Drizzle sauce over potato nuggets.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 15.8 g, Cholesterol 49.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 8.6 g, SaturatedFat 10.3 g, Sodium 495.3 mg, Sugar 0.9 g

BIBIMBAP



Bibimbap image

Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 26

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Steps:

  • *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
  • Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
  • When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
  • Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
  • Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
  • Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
  • Gochuchang Paste (seasoned red pepper paste):
  • 4 tablespoons gochuchang (available at Korean grocers)
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • Combine all ingredients in a small bowl. Mix well.

GOCHUJANG MEATBALLS



Gochujang Meatballs image

Gochujang adds the perfect amount of heat to these tender and glazy meatballs. We included the Korean chile paste in both the meatballs and the glossy sauce. They will satisfy all your cravings!

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 pound ground beef
1/2 cup panko
1 large egg, lightly beaten
1 tablespoon light soy sauce
2 teaspoons gochujang (Korean red chile paste)
2 teaspoons grated peeled fresh ginger
2 cloves garlic, finely grated
1/2 teaspoon sesame oil
Kosher salt
Sesame seeds, for serving
Sliced scallions, for serving
1/2 cup packed light brown sugar
1/4 cup light soy sauce
2 tablespoons rice vinegar
2 tablespoons gochujang
2 teaspoons cornstarch

Steps:

  • For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  • Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
  • Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
  • For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
  • Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
  • Transfer to a serving platter and top with some sesame seeds and scallions.

LUCK OF THE IRISH BRUNCH



Luck of the Irish Brunch image

Provided by Bobby Flay

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons unsalted butter
1 tablespoon canola oil
1 medium Spanish onion, diced
1 1/2 pound small Yukon gold potatoes
2 teaspoons paprika
Salt and freshly ground black pepper
1 1/2 cups grated aged white Irish Cheddar cheese
Chopped fresh chives
6 plum tomatoes, halved lengthwise
Unsalted butter, for greasing baking dish
Olive oil, for drizzling
Honey, for drizzling
1 teaspoon sweet paprika
1 cup panko (Japanese) bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley, to garnish
Canola oil, to coat pan
1 pint cremini mushrooms, stems trimmed, cut into sixths
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
4 fried eggs
Double smoked bacon, cut into thick slices and cooked until golden brown and crisp
Good quality lamb, chicken and pork sausages, pan-seared until golden brown and cooked through
Brown soda bread, toasted
Butter, at room temperature

Steps:

  • For the cheesy hash browns: Preheat the oven to 375 degrees F.
  • Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized.
  • While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon.
  • Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.
  • For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
  • For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.
  • For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter.

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