Kalbi Chunk'd Tots
Kalbi Chunk'd Tots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1835
- Total Fat
- 159
- Saturated Fat
- 35
- Carbohydrates
- 50
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 56
- Cholesterol
- 182
- Sodium
- 7010
- Total: 8 hr 40 min
- Prep: 25 min
- Inactive: 8 hr
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1835
- Total Fat
- 159
- Saturated Fat
- 35
- Carbohydrates
- 50
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 56
- Cholesterol
- 182
- Sodium
- 7010
- Total: 8 hr 40 min
- Prep: 25 min
- Inactive: 8 hr
- Cook: 15 min
Ingredients
Short Ribs:
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon freshly ground pepper
1 apple, sliced
1 yellow onion, sliced
1 pound short ribs, sliced 1/4-inch thick
Cheese Sauce:
1 cup grated fresh white melting cheese
1 cup Korean red pepper paste
1 clove garlic
1 scallion
Tater Tots:
Oil, for frying
1 pound potato nuggets
Sea salt
Chopped scallions, for garnish
Hot sauce, for garnish
Directions
- For the short ribs: Mix together the soy sauce, sesame oil, garlic, ginger, pepper, apples and onions in a large bowl. Add the short ribs and toss to coat. Cover and marinate overnight.
- For the cheese sauce: Puree the cheese, red pepper paste, garlic and scallion in a food processor until smooth.
- Heat a grill to high. Grill the short ribs until well done. Set aside.
- For the tater tots: Heat the oil in a deep fryer or large pot to 375 degrees F. Fry the potato nuggets until golden brown. Drain on paper towels. Transfer to a mixing bowl and toss with a pinch of sea salt and 2 cups cheese sauce until coated.
- Slice the short rib meat into bite-size pieces. Place the tater tots in a serving bowl, top with the short ribs and garnish with scallions and hot sauce.
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