Korean BBQ Pork Cornbread Totchos | Lodge Cast Iron

Step 1

Heat a 10.25 Inch 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.

Step 2

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.

Step 3

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.

Step 4

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 ¾ 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.

Step 5

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 up to 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.

Step 6

Remove tots from the pan and repeat until all the batter is used. You should get about 18 tots.

Step 7

Place three tots into six, 5 inch skillets. Place the skillets onto a large, rimmed sheet pan. Divide the Monterey Jack Cheese evenly on top of each one, and place under the oven broiler for 2-3 minutes to melt cheese.

Step 8

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.

Step 9

To finish, sprinkle on the scallions, avocado, queso fresco, and cilantro. Serve immediately with forks or chopsticks.