Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

420 A.O.C. Wine Bar al fresco amalfi coast american flavors andaluca andrew carmellini andrew friedman animal appetizer appetizers apple apples arancello armagnac asian asian fried chicken aubergine australian gourmet traveller authentic babyback ribs bananas banoffe barbecue beef blood orange bloody mary bone marrow braise Branzino bread breakfast brine brunch budino buttered pecans butterscotch cabbage rolls cacao caciocavello cafe juanita cake canape capers cheese chef chef mcdang chicken chile chiles chilled soup chilli chimchurri china chinese chinese food chinese sausage Chorizo citrus city grocery cocktails Coconut Cold Appetizer connie green cook italy cookbook cooking with italian grandmothers crab cranberry sauce croxetti curry curry leaves cypress grove danny bowien david thompson dean fearing deborah snyder demi dessert dolci dorie greenspan doughnut duck duck egg duck fat dumplings easter eggplant Emeril Emeril Lagasse. Shuksan Every Grain of Rice feenies foie gras fonduta fontina frangipane fried fried chicken fried rice Fritters frozen dessert fuchsia dunlop gingerboy giorgio locatelli gluten free gnocchi goat cheese Gorgonzola Dolce gourmet traveller Grand Marnier greek green bean casserole Guinea Hen ham hawker holly smith Indian indonesian italian italian sausage italy Japanese eel jessica theroux john currence jon shook katie caldesi korean korean fried chicken la tur lamb laurent tourondel lever house limoncello lucques lucy lean made in america made in italy Made in Sicily malaysian marissa guggiana marmalade mascarpone matt molina meatballs Mexican mint mission chinese food mole mondeghini morels mozza mustard festival nancy silverton nettle nettles new york times noodles oaxaca olympic provisions oregon hazelnuts osso buco pad thai Paul Bertolli pear Peking Duck pierre herme pig ears pistachio pistachios pizza pork pork belly prawn primal cuts prosciutto quail quick ragu rain shadow meats recipe red wine ribs Rick Bayless risotto Rob Feenie rosemary Russia rusty nail sable cookies sage saltimboca sambal sang yoon sarah scott saver scalloped potatoes seafood semolina shrimp sichuan sichuan peppercorns sicily Skillet soft shell crab souffléd apple pancakes soup southwestern spicy Star Chefs steak stephan pyles Strawberries street food suckling pig sugo summer Sun dried tomatoes suzanne goin sweet potato sweetbreads szechwan Tacos tart Tartine Teage Ezard tease ezard tex-mex thai thai food the wild table toffee tomatillo tomato tomatoes Tongue Tres Leches Cake Trifle turkey unagi veal vegetarian Vini e Vecchi Sapori vinny dotolo vol au vent wasabi wayne johnson weed whiskey wontons xi'an zombie jesus
« Chef Chen Dailu's Spicy Sesame Noodles (Chen Shifu Hong You Su Mian) | Main | Taiwanese Beef Noodle Soup from Lorna Yee's Newlywed Kitchen Cookbook »

Kalbi Chunked Tots with Gochujang Cheese Sauce

Football is my life.

Ok, that’s a big, fat lie but I have fun pretending it is and providing nonstop commentary during Seahawks’ games on Facebook. Some of my friends, knowing how full of shit I am, find it hilarious. Others just want me to put a cork in it. Regardless, it entertains me and if you crack YOURSELF up, what more do you need?

These tater tots. THAT’S what you need. For me, the superbowl is typically a bunch of background noise leading up to (this year) The Katy Perry concert, natch. I have to admit, this year I was into the game more than I ever have been and tortured our friends with nonstop questions, some of which were reallllly dumb given the looks I received in response. I absented myself during the game to make these, and while they are extremely spicy (in a good way), they’re sooooooooo going on my summer barbecue rotation. Even the non-spice freaks loved them.

I’ve adapted the original recipe below, and I’m very happy with the results. I hope you are too, and if you make em, drop me a line and let me know how it went for you. Some notes: If spicy isn't your deal, you may want to cut down on the 1:1 cheese:Gochujang (korean chile paste) ratio and add extra mirin instead to smooth out the sauce. You can also bake the tots instead of frying them if you want to cut down fat, but honestly--if you're watching fat intake you shouldn't make this recipe in the first place.

Sakaya Kitchen’s Kalbi Chunk’d Tots Recipe

Recipe adapted from Richard Hales’ Sakaya Kitchen


Mix all ingredients with short rib meat, cover and marinate overnight.

  • 1 pound short ribs, thick cut in 1/4-inch pieces
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon black pepper, ground
  • 1 yellow onion, sliced
  • 1 apple, sliced


Combine ingredients in food processor until smooth.

  • 1 cup fresh white melting cheese (I used a softer, mid-range taleggio)
  • 1 cup Korean red pepper paste (Gochujang)
  • 1 clove garlic
  • 1 scallion
  • Mirin, if necessary to blend


  • 1 pound potato nuggets
  • 1 pinch sea salt
  • 2 cups cheese sauce (see above)
  • 1 pound short ribs (see above)
  • scallions, chopped
  • hot sauce, if desired (With this recipe, adding more hot sauce would be redundant, IMHO)


Makes approximately 4 servings

1.     Set grill to high heat. Grill short ribs on high heat until well done. Set aside. (You can also cook them on the stovetop in a lightly oiled grill pan or skillet, as the small pieces are a pain in the ass unless you have a small-grate basket or attachment for the grill, given how these are cut into smaller pieces for the marinade. Next time I may marinate the entire short rib pieces and then slice at the time of serving so I can use the grill.)

2.     Deep fry potato nuggets at 375 degrees Fahrenheit until golden brown. At the same time, cook the cheese sauce slightly over medium-low heat to make it more pliable and melty. It doesn't take long--maybe 5 minutes.

3.     Remove potato nuggets from oil to a mixing bowl. Toss with a pinch of sea salt and cheese sauce until coated.

4.     Slice short rib meat into bite size pieces.

5.     Place tater tot mixture in serving bowl, top with short rib meat and garnish with chopped scallions and hot sauce.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

Oh my gawd! I can't wait to make this! I have everything but the Taleggio, so hopefully I can make it soon :)

February 2, 2015 | Unregistered CommenterVivian

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>