Crispy Gochujang Beef over Miso Butternut Squash Purée
Serves 1
Directions
- 1Preheat oven to 425°F. Peel and cube squash, toss with olive oil, garlic cloves, salt, and pepper. Roast until tender and caramelized.
- 2Separate scallion whites from greens. Thinly slice whites and combine with rice vinegar, warm water, sugar, and salt. Let pickle.
- 3Blend roasted squash and garlic with butter, miso paste, and heavy cream until silky smooth. Add cream as needed and season to taste.
- 4Heat a large skillet over medium-high heat. Add beef, pressing into an even layer. Cook undisturbed until deeply browned, flip, cook further, then break into crumbles. Drain excess grease.
- 5Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Pour over beef and cook until sticky, caramelized, and crispy around the edges.
- 6Spread a layer of squash purée onto plates, pile crispy gochujang beef on top, and finish with pickled scallion whites, fresh scallion greens, roasted salted pumpkin seeds, chili crisp, and a drizzle of hot honey.
Ingredients
- 1 medium-large butternut squash
- 1 tbsp olive oil
- 4 whole garlic clove
- 2 tbsp butter
- 2 tbsp white miso paste
- 2-3 tbsp heavy cream
- salt (optional)
- pepper (optional)
- 1 lb ground beef
- 2 tbsp gochujang
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 whole garlic clove, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1 bunch scallion
- 0.25 cup rice vinegar
- 0.25 cup warm water
- 1 tsp sugar
- 0.5 tsp salt
- 0.33 cup roasted salted pumpkin seeds
- 2-3 tbsp hot honey (optional)
- chili crisp (optional)
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