Description
Gochujang Sweet Potatoes offer a deliciously spicy twist on classic comfort food by combining tender baked sweet potatoes with a flavorful Korean chili paste sauce. This dish features a balance of sweet, spicy, and tangy notes enhanced by toasted sesame oil and garnished with fresh green onions and sesame seeds, making it perfect as a side or a vegetarian main dish.
Ingredients
Scale
Sweet Potatoes
- 1.5 pounds sweet potatoes (firm, unblemished)
- 1 tbsp neutral oil (for greasing)
Sauce
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tsp gochugaru (Korean red pepper flakes)
- 1 tsp low-sodium soy sauce
- 1 tsp honey
- 3 cloves garlic, minced
- 1.5 tbsp water
Garnish
- Green onions, sliced
- Black and white sesame seeds
- Kewpie mayo (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 425°F (220°C). Grease a 9×13-inch (23 x 33 cm) baking dish with the neutral oil to prevent sticking and help crisp the sweet potatoes.
- Slice sweet potatoes: Wash the sweet potatoes thoroughly and slice them into ½ inch (1-2 cm) rounds. Arrange the slices evenly in the greased baking dish to allow for uniform cooking.
- Make the sauce: In a separate bowl, combine gochujang, rice vinegar, toasted sesame oil, gochugaru, low-sodium soy sauce, honey, minced garlic, and water. Stir until you achieve a smooth, well-blended sauce.
- Coat sweet potatoes: Pour the prepared sauce over the sweet potato rounds, ensuring each slice is well-coated with the spicy, tangy mixture for full flavor penetration.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and bake for 45 minutes, allowing the sweet potatoes to become tender and absorb the sauce flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 5 minutes to crisp the edges and caramelize the sauce slightly.
- Garnish and serve: Transfer the baked sweet potatoes to a serving plate. Top with sliced green onions and sprinkle black and white sesame seeds over the dish. Serve warm with optional Kewpie mayo for an added creamy flavor contrast.
Notes
- Choose firm, unblemished sweet potatoes for the best texture.
- If you prefer less heat, reduce the amount of gochujang and gochugaru.
- Kewpie mayo is optional but adds a delicious creamy element that complements the spicy-sweet flavors.
- Ensure the baking dish is well covered during most of the baking time to keep the potatoes moist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
