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Crispy Korean Roasted Potato Bowl

Inspired by a traditional Korean rice bowl, this dish bursts with spicy, tangy, and savory flavors in each bite. This bowl is adorned with fresh cucumbers, air-fried tofu, and crispy roasted potatoes.

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Print Recipe
Potato Type: Russet
Cuisine: Asian
Prep Method: Roasted

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 6

Description

Inspired by a traditional Korean rice bowl, this dish bursts with spicy, tangy, and savory flavors in each bite. This bowl is adorned with fresh cucumbers, air-fried tofu, and crispy roasted potatoes.

Ingredients

+

Roasted Potatoes

  • 2 lbs (32 oz) Russet Potatoes, peeled and diced
  • Cold Water, as needed
  • 2 tbsp (27 g) Vegetable Oil
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
+

Air-Fried Tofu

  • 1 lb (16 oz) Extra Firm Tofu
  • 1 tsp (3 g) Garlic Powder
  • 1 tsp (2 g) Paprika
  • 1/2 tsp (3 g) Salt
  • 1/2 tbsp (9 g) Light Soy Sauce or Liquid Aminos
  • 1/2 tsp (2 g) Sesame Oil or Neutral Oil
  • 1/4 tsp (0.25 g) Ground Black Pepper
+

Bowl Toppings

  • 1 c (155 g) Edamame, deshelled and steamed
  • 1 c (130 g) Carrots, shredded
  • 1 c (120 g) Cucumber, sliced
  • 1/2 c (75 g) Kimchi
  • 1 tsp (3 g) Sesame Seeds (optional)
+

Honey Gochujang Sauce

  • 3 tbsp (63 g) Honey
  • 2 tbsp (34 g) Gochujang Paste
  • 2 tbsp (30 g) Water
  • 1 tbsp (15 g) Rice Wine Vinegar
  • 1/4 tsp (1 g) Salt
  • 1/4 tsp (0.25 g) Ground Black Pepper
  • 1/4 tsp (0.5 g) Granulated Garlic Powder
  • 1/4 tsp (1 g) Sesame Oil

Preparation

Preparing the Roasted Potatoes

  1. Preheat oven to 400°F (205°C).
  2. Peel and chop your potatoes into uniform 1-inch pieces to ensure they cook evenly.
  3. Set them in a bowl with enough water to cover the potatoes and let them soak for 15-20 minutes to draw out some of the starch. Drain the water rinse the potatoes, and gently pat them dry.
  4. Toss the potatoes with the oil, salt, and pepper.
  5. Spread the potatoes evenly on a baking sheet (we recommend one with a lip since the oil will run off the sides of a flat sheet) and roast for 20 minutes.
  6. Remove from the oven to give the pan a shake and use a spatula to release any stuck potatoes.
  7. Return the potatoes to the oven and roast for another 20-30 minutes, or until the potatoes are deep brown and crisp all over.

(Get more tips and tricks for the crispiest roasted potatoes)

Preparing the Tofu

  1. While the potatoes are roasting, press your tofu for 30 minutes to draw out moisture.
    • This can be done by wrapping the tofu in paper towels and sandwiching it between two pans. The top pan should be heavy enough to gently release the moisture, but not too heavy that it cracks the tofu.
  2. Once pressed, cut the tofu into 1-inch cubes, and add to a bowl with the soy sauce or liquid aminos. Toss gently to coat and then add the garlic powder, paprika, salt, pepper, and sesame oil. Toss again so that the seasonings are evenly distributed on the tofu pieces.
  3. Place the seasoned tofu into your air fryer in an even layer, leaving space around each piece. Cook for 15 minutes at 400° F, shaking the tray or basket halfway through.

Preparing the Bowl

  1. Prepare your vegetables as the potatoes are still roasting, by steaming your edamame, shredding your carrots, and slicing your cucumber.
  2. To make the sauce, combine honey, gochujang paste, rice wine vinegar, salt, pepper, sesame oil, garlic powder, and water in a small bowl. Whisk to combine.
  3. Build your bowls starting with your roasted potatoes as the base. Then add the air fried tofu, edamame, carrots, cucumber, and kimchi. Pour the sauce over the top or leave it on the side to dip in (we don’t judge). Serve and enjoy!

 

Note: Roasted potatoes can be prepped at the beginning of the week to be used as the base for different types of bowls. You can store them in the fridge for up to 3 days and reheat when ready. Put them in the air fryer while your tofu is cooking (4-5 minutes) to bring them back up to temperature.

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Nutrition Facts Per Serving

Calories

340

Fat

11g

Sodium

630mg

Vitamin C

12.79mg

Carbohydrates

49g

Fiber

5g

Protein

15g

Potassium

882mg

Sugar

13g

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