Korean BBQ Pork Cornbread Totchos

Ingredients

For the BBQ Pork:

2 tablespoons sesame oil

1 pound ground pork 2 teaspoons crushed garlic

1 teaspoon ginger paste

2 tablespoons soy sauce

2 tablespoons honey

2/3 Cup sweet & spicy barbeque sauce

1 tablespoon bottled gochujang sauce

 

For the cornbread tots:

1 seven ounce package Martha White Sweet Yellow Cornbread Mix

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon crushed red pepper flakes

1 cup heavy cream

1/2 cup cilantro, finely chopped

2 whole eggs, plus 2 egg whites

4 tablespoons salted butter, melted

1/2 cup queso fresco, crumbled

 

For the toppings:

1 1/2 cups shredded Monterrey Jack Cheese 1 cup mayonnaise

1/3 cup bottled gochujang sauce

1 1/2 cups bottled kimchi

2 Tablespoons chopped scallions

1 avocado, diced

1/2 Cup queso fresco, crumbled

1/2 cup chopped cilantro

Directions

Heat a 10 inch Lodge Cast Iron Skillet over medium high heat. Add sesame oil, pork, garlic, and ginger. Cook until pork is fully browned. Add soy sauce, honey, BBQ sauce, and gochujang. Stir and remove from heat. Keep warm. In a mixing bowl, place the Martha White Cornbread Mix, baking powder, salt, red pepper flakes, heavy cream, and cilantro. Crack two of the eggs, add the yolks to the bowl and reserve the whites. Stir to combine. Add the four egg whites to a mixing bowl. Beat with an electric mixer until eggs are light and fluffy. Fold egg whites into cornbread mixture. Set the Lodge Cast Iron aebleskiver pan over medium heat. Brush the wells and surface with melted butter. Pour cornbread mixture into the wells, filling them 3/4 full. Place about a teaspoon of queso fresco crumbles into the middle of each well and push down slightly. It’s okay if the batter runs over the edges of the wells. Use two chop sticks to coax the batter back into the wells as it cooks. When bubbles start to form on the surface, poke the inside of the tot and bring it upward 90 degrees. Allow the tot to brown again and turn it again. Repeat this until you have a nice, round ball that is fully cooked through. Remove tots from pan and repeat until all the batter is used. You should get about 18 tots. Place three tots into each of six five inch Lodge Cast Iron Skillets. Place the skillets onto a large,
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rimmed sheet pan. Divide the Monterrey Jack Cheese evenly on top of each one, and place under the oven broiler for 2-3 minutes to melt cheese. Meanwhile, mix the mayonnaise and the gochujang sauce. Place it into a zip top bag and snip off the corner. Top each dish of tots with the pork mixture and the kimchi. Pipe the gochujang mayonnaise onto each dish. To finish, sprinkle on the scallions, avocado, queso fresco, and cilantro. Serve immediately with forks or chopsticks.

* In this recipe, a Lodge Cast Iron Aebleskiver Pan and a package of Martha White Cornbread Mix join forces to create this food-truck style fusion dish that is simply irresistible. A fun play on a tater tot, potatoes are nixed so fluffy, delicious corn bread can take center stage. This fully-loaded dish, bright with Asian flavors is as fun and easy to make as it is to eat.