Low Carb Fries with Gochujang Sauce
Low Carb Fries with Gochujang Sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, low carb fries with gochujang sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Low-carb fries with gochujang sauce is made of kabocha. Given that they have fairly similar texture when air fried, kabocha fries are certainly the guiltless way to enjoy "french fries". Gochujang sauce, however, is not low carb.

Low Carb Fries with Gochujang Sauce is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Low Carb Fries with Gochujang Sauce is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook low carb fries with gochujang sauce using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Low Carb Fries with Gochujang Sauce:
  1. Prepare Ingredients for kabocha fries:
  2. Take 1/2 small kabocha squash
  3. Take 2 teaspoon olive oil
  4. Take Ingredients for the sauce:
  5. Prepare 3 Tablespoons honey
  6. Get 1 Tablespoon sesame seeds
  7. Make ready 1 Tablespoon gochujang Korean hot pepper paste
  8. Prepare 1 Tablespoon minced garlic
  9. Make ready 1 teaspoon soy sauce
  10. Take 1 teaspoon apple cider vinegar

Extra-crispy Korean fried chicken is served with a sweet and spicy gochujang sauce for an Asian-inspired meal that's packed with flavor. Given that they have fairly similar texture when air fried, kabocha fries are certainly the guiltless way to enjoy "french fries". Gochujang sauce is a rich red chili sauce condiment that can be used on anything and everything: vegetables, seafood, chicken, pork, beef and probably even ice cream. If not on ice cream now, it will probably show up at a food festival or fair near you.

Steps to make Low Carb Fries with Gochujang Sauce:
  1. 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.
  2. Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.
  3. 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.
  4. 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 sauce is usually in paste or sauce form and found in every Korean market. Use it for stir-fries, as a marinade for chicken, beef or pork or for tossing with Asian noodles.. Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.

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