Description
For brunch or an appetizer, tater tots loaded like nachos with bold Korean flavors like pork, kimchi, avocado, and gochujang aioli are sure to be a party.
Ingredients
Scale
- 1 (20-ounce) bag frozen sweet potato tater tots
- Korean Pork (recipe below)
- 1 bunch scallions, chopped
- 3/4 cup kimchi, chopped
- 1 avocado, chopped
- 1/3 – ½ cup cotija cheese or queso fresco, crumbled
- 2 – 4 Poached eggs (completely your preference)
- Gochujang Greek Yogurt Aioli (recipe below)
- for the Korean Pork
- 3/4 pound ground pork
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ginger powder
- for the Healthy Gochujang Aioli
- ½ cup plain Greek yogurt
- 1½ tablespoons gochujang
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Kosher salt
Instructions
- Cook sweet potato tater tots according to package directions. Top tots with Korean pork, scallions, kimchi, and avocado. Drizzle with the gochujang aioli and sprinkle with cotija/queso fresco. Top with poached eggs and devour.
for the Korean Pork
- Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
- Heat olive oil a medium skillet over medium-high heat. Add pork and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 1 minutes, until it creates a quick glaze on the pork. Remove from heat.
for the Gochujang Aioli
- Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.
Notes
To create a clean drizzle of the Healthy Gochujang Aioli, place in a ziploc bag and snip the corner to create a makeshift pastry bag.
If you can’t find sweet potato tater tots, feel free to substitute regular tots.
- Category: Appetizer, Brunch
- Cuisine: Korean Inspired