When tater tots, nachos, and bold Korean flavors get together to party... Korean Pork Sweet Potato Totchos with Kimchi, Avocado, and Gochujang Aioli.
Growing up, my mom tried to swap out french fries for tater tots once. And only once. I wasn't dealing with that crap. Don't try to take away a chubby kid's french fries. That's how people get hurt.
But all these years later, I've learned to embrace the 'tots. Still not in place of fries of course, but as its own separate entity. Topped with all sort of goodness. For an unforgettable bacon and egg breakfast or a legit game day version of a loaded baked potato.
And now, it's time to combine bold Korean flavors with crispy sweet potato tater tots for a dish of epic totcho greatness: Korean Pork Sweet Potato Totchos with Kimchi, Avocado, and Gochujang Aoili. Oh, and a poached egg. Because... runny yolk. Duh.
Korean Pork Sweet Potato Totchos
- Total Time: 30 minutes
- Yield: A whole lot of totchos to share
Description
When tater tots, nachos, and bold Korean flavors get together to party... Korean Pork Sweet Potato Totchos with Kimchi, Avocado, and Gochujang Aioli.
Ingredients
- 1 (20-ounce) bag frozen sweet potato tater tots
- Korean Pork (recipe below)
- 1 bunch scallions, chopped
- ¾ cup kimchi, chopped
- 1 avocado, chopped
- ⅓ - ½ cup cotija cheese or queso fresco, crumbled
- 2 - 4 Poached eggs (completely your preference)
- Gochujang Greek Yogurt Aioli (recipe below)
for the Korean Pork
- ¾ pound ground pork
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ginger powder
for the Healthy Gochujang Aioli
- ½ cup plain Greek yogurt
- 1½ tablespoons gochujang
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Kosher salt
Instructions
- Cook sweet potato tater tots according to package directions. Top tots with Korean pork, scallions, kimchi, and avocado. Drizzle with the gochujang aioli and sprinkle with cotija/queso fresco. Top with poached eggs and devour.
for the Korean Pork
- Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
- Heat olive oil a medium skillet over medium-high heat. Add pork and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 1 minutes, until it creates a quick glaze on the pork. Remove from heat.
for the Healthy Gochujang Aioli
- Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.
Notes
To create a clean drizzle of the Healthy Gochujang Aioli, place in a ziploc bag and snip the corner to create a makeshift pastry bag.
If you can't find sweet potato tater tots, feel free to substitute regular tots.
- Prep Time: 10 mins
- Cook Time: 20 mins
Need More Totchos In Your Life?
Bacon, Egg, and Cheese Breakfast Totchos
Heart Korean Flavors?
Korean Pork Spaghetti Squash Bowls
Slow Cooker Korean Chicken Sliders (or Lettuce Wraps)
Mike says
OK man, this is serious/major/solid/legit stuff. This is the sort of fusion food I love. Warm, comforting, packing a wallop of flavor. And yeah...runny yolk, what else do you want more?
#WolfpackEats
Bianca says
I've never had totchos but I want them. Right now. Please?
Ashley says
hahaha see I always loved both french fries and tots!!!
These look outrageously good! That aioli!
Thao says
This is truly a creative dish with bold flavors. The quality of your photos are impressive.
Thalia says
Wow tater tots definitely take me back to my childhood, I seriously cannot remember the last time I made them! I love this more "adult" tater tot dish Chris - it looks like the ultimate comfort food!
Allyson says
that egg. I'm dying for this currently. .
Cheyanne says
This combination is sheer genius! I love tot-chos! And you went and sweet potato & runny egg pimped 'em out!! I could hug you for this ♡
Cheyanne says
**Mehh! My Dang internet. Sent comment before I was done.* Annnnd you put a Korean spin on this bowl of Nacho tot lovin! Sign me up! P.s. I don't believe u were ever a fat kid. Maybe at heart, only. Cheers and thanks for sharing, Chris
Katie | Healthy Seasonal Recipes says
This is pure and utter genius Chris. I feel honored to know you! Seriously. Amazing. I was reminded of the description of Hot Joy (in San Antionio) by Andrew Knowlton when I read your hed and dek for this. Gahhh. So yummy. Makes me crave a late night and a beer or four to appreciate it fully. Is that an overshare?
beth says
ok I've been on your website entirely way to long and now I'm not only starving but wishing our pizza delivery was really a totcho delivery! Did I say that right. Not sure I have the totcho lingo down yet. I will be making this soon…Trader Joe's has sweet potato fries I've been wanting to try...
Gintare says
Oh good lord, that looks incredible, comfort food at its best!