Best Gochujang Potato Tot Brunch Bowl Recipes

GOCHUJANG-ROASTED POTATOES

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.

GOCHUJANG MEATBALLS

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.

GOCHUJANG POTATO TOT BRUNCH BOWL

Steps:

• Preheat oven to 200 degrees F.
• Place 6 mini cast-iron pans or dolsots in oven and allow to warm for about 30 minutes.
• Combine hard apple cider, gochujang paste, ketchup and cinnamon in a small saucepot. Bring to a boil and reduce to a simmer, then cook for about 5 minutes until thick. Turn heat to low and keep warm until ready to use.
• Add bacon to a wok and heat over medium heat. Cook until fat is rendered and bacon is crispy. Remove from wok and set aside on a paper-lined plate. Add breakfast sausage and cook through, using a spoon to break sausage apart and keep crumbly, about 5 minutes. Remove from wok and set aside. Turn heat to medium-high heat and add a drizzle of oil as needed. Add broccoli florets and season with salt and pepper. Cook, tossing frequently until broccoli is tender and begins to brown. Remove broccoli from wok and set on a sheet tray. Keep in warm oven. Add carrots to the wok and cook until tender and beginning to brown, about 5 minutes. Remove from heat and place next to broccoli on sheet tray in oven. Add spinach to wok, season with salt and pepper and cook until just wilted. Remove and place on sheet tray to keep warm. Continue in batches with shiitakes, cabbage and shishitos, adding oil as needed to the wok. Cook until each vegetable is tender and just browned (about 5 minutes each).
• Place cooked tots in a bowl and drizzle with sesame oil. Toss to combine.
• Remove vegetables from oven and toss to combine.
• Turn oven to 400 degrees F.
• Remove preheated serving vessels from oven and divide tots equally among them. Divide the vegetables on top of the tots along with the bacon and sausage. Crack an egg on top of each. Return to the oven and cook until the egg is just set, about 3 minutes. Top with a drizzle of warm sauce and sesame oil and sprinkle nori over each.
• Serve? Be careful! The pans are hot!