Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, low carb fries with gochujang sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Low Carb Fries with Gochujang Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Low Carb Fries with Gochujang Sauce is something that I have loved my whole life.
Extra-crispy Korean fried chicken is served with a sweet and spicy gochujang sauce for an Asian-inspired meal that's packed with flavor. Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger.
To begin with this recipe, we must first prepare a few components. You can cook low carb fries with gochujang sauce using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Low Carb Fries with Gochujang Sauce:
- Prepare Ingredients for kabocha fries:
- Take 1/2 small kabocha squash
- Take 2 teaspoon olive oil
- Get Ingredients for the sauce:
- Make ready 3 Tablespoons honey
- Take 1 Tablespoon sesame seeds
- Prepare 1 Tablespoon gochujang Korean hot pepper paste
- Take 1 Tablespoon minced garlic
- Make ready 1 teaspoon soy sauce
- Get 1 teaspoon apple cider vinegar
Get Korean street-food flavor with this quick and healthy homemade stir-fry sauce. Use it for stir-fries, as a marinade for chicken, beef or pork or for tossing with Asian noodles. This gochujang roast potatoes recipe was inspired by my success with Marmite roast potatoes. I thought that as it had worked well there is should also work by substituting gochujang for the Marmite, although here I also add a sprinkling of sea salt at the end.
Steps to make Low Carb Fries with Gochujang Sauce:
- Microwave whole kabocha squash in the microwave for about 4-5 minutes. Cut the kabocha in half and scoop out the seeds. Trim the skin off with a knife and cut kabocha into desired width and length.
- Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.
- Toss the kabocha slices with olive oil in a large bowl to coat. Place them in the fryer basket, without stacking, and air fry at 380F (190C) for about 8-10 minutes, flip once in the middle, until tender and the surface is golden brown.
- In the meantime, in a microwave safe bowl, mix together all the sauce ingredients. Microwave on high for about 90 seconds until the sauce slightly thickened.
Gochujang Chicken Stir-Fry is a simple stir-fry with a spicy homemade sauce that leans heavily on gochujang. Chicken + Veggies + an awesome Gochujang stir-fry sauce that has gochujang, soy, mirin, garlic, and Korean chili flakes is what turns this ordinary stir-fry into something amazing. Easy Korean-inspired gochujang sauce that's vegan, gluten-free, naturally sweetened, and soy-free! Use this sauce in our Gochujang Spiced Cauliflower Wings to see what we're raving about! Or give it a try in our Marinated Peanut Tempeh or add it to the dipping sauce in these Collard Green.
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