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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, low carb fries with gochujang sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Low Carb Fries with Gochujang Sauce is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Low Carb Fries with Gochujang Sauce is something that I have loved my entire life.

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.

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

The ingredients needed to make Low Carb Fries with Gochujang Sauce:
  1. Make ready Ingredients for kabocha fries:
  2. Prepare 1/2 small kabocha squash
  3. Get 2 teaspoon olive oil
  4. Prepare Ingredients for the sauce:
  5. Make ready 3 Tablespoons honey
  6. Prepare 1 Tablespoon sesame seeds
  7. Get 1 Tablespoon gochujang Korean hot pepper paste
  8. Get 1 Tablespoon minced garlic
  9. Make ready 1 teaspoon soy sauce
  10. Prepare 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". If not on ice cream now, it will probably show up at a food festival or fair near you. Gochujang sauce is usually in paste or sauce form and found in every Korean market.

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.

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.. 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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