Korean-Moroccan fusionketovia groq
Korean-Style Cheesy Tagine
A keto twist on the classic Moroccan dish, featuring a creamy Korean-inspired cheesy sauce.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 TagineUse a traditional clay tagine or a Dutch oven
- ●250g CheesyA blend of cheddar, mozzarella, and parmesan
- ●2 tbsp MalaysianSambal oelek adds depth to the cheesy sauce
- ●1 PearA sweet and refreshing contrast to the savory sauce
- ●1 AiryA light and airy texture from heavy cream
- ●2 tsp KoreanGochujang adds a spicy kick to the sauce
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Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Chop the pear into wedges and set aside.
- 3
In a blender, combine the cheesy sauce, Malaysian sambal oelek, and Korean gochujang.
- 4
Blend until smooth and creamy.
- 5
Heat the blended sauce in a saucepan over medium heat.
- 6
Add the airy heavy cream and stir until combined.
- 7
Pour the cheesy sauce into the preheated tagine.
- 8
Arrange the pear wedges on top of the sauce.
- 9
Cover the tagine and bake for 20-25 minutes or until the sauce is bubbly and the pear is tender.
- 10
Serve hot and enjoy!