This was an absolutely amazing recipe that I have to make again. Actually, I think I must just have a fondness for gochujang, because another recipe that I loved was the steak and eggs with kimchi fried rice, which also included Korean seasoning and gochujang. Heck, I even bought some off of Amazon last week and add some to my ketchup with my morning eggs.
The sweet potato tempura didn’t turn out so tasty however, and I’m kind of sick of Blue Apron sending me sweet potatoes. Come on guys, just because it’s orange doesn’t make it a cool potato. It’s still a freakin’ potato and I’m paying $10 per serving for these meals.
The preparation for this dish was amazingly simple. Mayo + gochujang is the sauce. The rest is just some chopped veggies.
I was skeptical that this batter for the sweet potato rounds would amount to much, and I was correct. The “tempura” just tasted pretty plain. I guess I could have added more salt.
I cooked the potato rounds for longer than recommended because I was pretty sure that the recommended time was not enough to cook them all the way through. The result was that the potatoes not only burned on the outside, but were also under-done on the inside.
Here are the potatoes pre-fry. I forgot to snap a pic of the cooking process. I let them cook for much longer than recommended and that still wasn’t enough time. I recommend pre-boiling or baking slightly beforehand before coating with batter and frying. It’ll help cook them all the way through but cooking this meal might take longer!
Or you can take a look at the Blue Apron recipe for more detail on how to make the tempura.
Making the burgers was easy too. Ground beef + ginger + gochujang + black bean sauce. I’m not too sure what type of flavor or texture the bean sauce adds to the burgers though!
Sourcing the steamed buns shaped like this may be a bit difficult if you plan on making this on your own. But the bread is all the same, so any type of steamed bun cut in half will work. It actually may work better! Though these buns look nice, actually fitting all the meat and veggies in there wasn’t very practical since once side was the “hinge”.
Stacking everything like a Western burger style slider would probably work better in my opinion.
I didn’t have a steamer or any type of colander to steam the buns so I used a trick that’s probably not too safe for my ceramic bowls, but works. I put some water in a pot, then a bowl that fits in the pot, and allows for a lid on top (there’s no water in the bowl). I cover it with a lid, and keep it on low heat to not damage the bowl.
The steam will get trapped by the lid and steam whatever is inside the bowl!
I was not only happy with the yummy flavor of these sliders, but also with the final photos. Lots of nice colors, and really ‘unique’ looking!