Gochujang Potato Tot Brunch Bowl Recipes

BIBIMBAP BOWL

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.

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.