Loaded tater tot dishes are all the rage right now. The trend is to treat the pillowy potato puffs like you would tortilla chips in a plate of nachos, but smothering the lot in gooey cheese and salsa eliminates any trace of a once crisp morsel. Instead, try this Korean-inspired recipe for Bulgogi Tater Tots with Gochujang Mayo and Kimchi. The soy, garlic, and ginger marinated beef livens up those spuds and neither the drizzle of spicy sauce nor the sprinkling of kimchi will yield soggy tots.
1 pound flank steak
2 tablespoons plus 1 teaspoon soy sauce
3 tablespoons honey, divided
2 tablespoons sesame oil
1 scallion, sliced and divided
1 tablespoon minced garlic
1½ teaspoons grated ginger
¼ teaspoon ground black pepper
¼ cup mayonnaise
2 tablespoons gochujang (Korean pepper paste)
1 teaspoon water
1½ to 2 pounds frozen tater tots
2 teaspoons canola oil
½ cup store-bought kimchi, roughly chopped
Toasted sesame seeds for garnish
Slice the flank steak into ⅛-inch-thick by 2-inch-long pieces and set aside. In a medium bowl, combine the soy sauce, 2 tablespoons honey, sesame oil, half of the sliced scallion, garlic, ginger, and ground black pepper. Add the sliced beef and mix to combine. Cover the bowl and refrigerate the beef for at least 1 hour or up to 12 hours.
To make the sauce, combine the mayonnaise, gochujang, water, and remaining 1 tablespoon of honey. Transfer the sauce to a piping bag or zip top bag.
Cook the tater tots according to package directions.
Heat a saute pan over high heat and add the canola oil. Saute the beef for 5 minutes, stirring occasionally, until the sauce reduces to almost dry and the beef is browned.
Transfer a pile of tater tots to 5 individual serving dishes or one large platter then top with the sauteed beef and chopped kimchi. Cut the tip or a corner off the bag of sauce and squeeze a zigzag of the spicy mayonnaise across the other ingredients. Top with a garnish of the remaining sliced scallion, and toasted sesame seeds.
Note – This marinade also works very well with steak tips.