Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a instant dish, low carb fries with gochujang sauce. It is one of my favorites food recipe. This time, I will make it a bit tasty. This will be really delicious.

Low Carb Fries with Gochujang Sauce is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Low Carb Fries with Gochujang Sauce is something which I’ve loved my entire life.

Extra-crispy Korean fried chicken is served with a sweet and spicy gochujang sauce for an Asian-inspired meal that's packed with flavor. Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger.

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

The ingredients needed to make Low Carb Fries with Gochujang Sauce:

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

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. Gochujang Chicken Stir-Fry is a simple stir-fry with a spicy homemade sauce that leans heavily on gochujang. Chicken + Veggies + an awesome Gochujang stir-fry sauce that has gochujang, soy, mirin, garlic, and Korean chili flakes is what turns this ordinary stir-fry into something amazing.

Instructions 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.

I'm obsessed with gochujang, a thick, spicy red chili paste and one of the backbone ingredients of Korean cooking. Can you use something else instead of the Gochujang sauce? Not that I would be adverse to trying it, but I am moving in a few. Keto Fries (Low Carb Jicama French Fries). Do you miss the good old days of grabbing a burger and fries?

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