Recipe: Korean-style Tater Tots
MANILA, Philippines — Here is a proof that you can certainly cross borders when it comes to food.
Celebrity chef Jackie Ang Po, who runs her own Fleur de Lys Patisserie and develops recipes for several food companies, uses U.S. Potato Tater Tots, fries it up to a golden crisp, and makes a Korean tteokbokki sauce to go with it.
This recipe is a perfect combination for those who like spicy Korean street food with a twist.
U.S. Potato Tater Tots and Sausages in Korean Tteokbokki Sauce
INGREDIENTS:
500 grams U.S. Potato Tater Tots
For the Tteokbokki sauce:
3 tbsps. Gochujang
1 tbsp. sugar
1 tbsp. soy sauce
2 tsps. garlic
1/2 cup chicken stock
2 tbsps. tomato ketchup
3/4 cup all-purpose cream
1 tsp. sesame oil
Green onion
Cheddar and Mozzarella cheeses, as needed
Mini sausages (optional)
PROCEDURE:
1. Fry the U.S. Potato Tater Tots in hot oil until golden. Remove and drain off excess oil from the Tater Tots on paper towel.
2. Mix together all ingredients for the Tteokbokki sauce in a saucepan and simmer.
3. Toss in the cooked Tater Tots. Add grated cheese and green onion. Serve with cooked sausages.
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