| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 12 ounces hard apple cider
- 1 cup gochujang paste (real deal stuff, thick, from Korea)
- 1/2 cup ketchup
- Pinch ground cinnamon
- 8 slices thick-cut bacon, cut into lardons
- 1/4 pound loose breakfast sausage
- Neutral oil, for cooking
- 1 head broccoli, cut into small florets
- Salt and pepper
- 3 carrots, cut into 1/4-inch rings
- 1/2 pound spinach
- 1 pint fresh shiitakes, thinly sliced
- 1/2 head cabbage, thinly sliced
- 1 pint shishito peppers
- Half a 16-ounce bag potato tots, cooked according to package instructions
- 1/2 tablespoon sesame oil, plus more for garnish
- 6 eggs
- 2 nori sheets, thinly sliced
Instructions
- Preheat oven to 200 degrees F.
- Place 6 mini cast-iron pans or dolsots in oven and allow to warm for about 30 minutes.
- Combine hard apple cider, gochujang paste, ketchup and cinnamon in a small saucepot. Bring to a boil and reduce to a simmer, then cook for about 5 minutes until thick. Turn heat to low and keep warm until ready to use.
- Add bacon to a wok and heat over medium heat. Cook until fat is rendered and bacon is crispy. Remove from wok and set aside on a paper-lined plate. Add breakfast sausage and cook through, using a spoon to break sausage apart and keep crumbly, about 5 minutes. Remove from wok and set aside. Turn heat to medium-high heat and add a drizzle of oil as needed. Add broccoli florets and season with salt and pepper. Cook, tossing frequently until broccoli is tender and begins to brown. Remove broccoli from wok and set on a sheet tray. Keep in warm oven. Add carrots to the wok and cook until tender and beginning to brown, about 5 minutes. Remove from heat and place next to broccoli on sheet tray in oven. Add spinach to wok, season with salt and pepper and cook until just wilted. Remove and place on sheet tray to keep warm. Continue in batches with shiitakes, cabbage and shishitos, adding oil as needed to the wok. Cook until each vegetable is tender and just browned (about 5 minutes each).
- Place cooked tots in a bowl and drizzle with sesame oil. Toss to combine.
- Remove vegetables from oven and toss to combine.
- Turn oven to 400 degrees F.
- Remove preheated serving vessels from oven and divide tots equally among them. Divide the vegetables on top of the tots along with the bacon and sausage. Crack an egg on top of each. Return to the oven and cook until the egg is just set, about 3 minutes. Top with a drizzle of warm sauce and sesame oil and sprinkle nori over each.
- Serve? Be careful! The pans are hot!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 620 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 12 g |
| Sugar | 16 g |
| Protein | 26 g |
| Cholesterol | 199 mg |
| Sodium | 2454 mg |
Reviews
colonized bibimbap
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Sounds like so many separate component preparations for a meal in a bowl. Kind of reminds me of bibimbap – especially since you recommend serving in a dolsot. Maybe not though, since the gochujang sauce is heated and includes cinnamon – not really a Korean bibimbap move to cook the sauce or use cinnamon. Maybe you should suggest serving with rice instead? Any maybe not using cinnamon? And maybe use roasted sesame oil instead of neutral oil… for flavor? And not tater tots? Sounds good otherwise! Excited to try this recipe with modifications.