Spicy gochujang is sure to get your crispy roast sweet potato jiving. This Korean condiment is such a sensation that it has its own annual festival! Partnered with soy-laced quinoa, pickled ginger, & fresh leaves, this one’s for the taste bud books, Chef.
Sticky Gochujang Sweet Potato
Sticky Gochujang Sweet Potato
with charred pineapple, pickled ginger & vegan mayo
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Fresh Coriander
- Gochujang
- Green Leaves
- Low-Sodium Soy Sauce
- Mayo
- Peas
- Pickled Ginger
- Quinoa
- Rice Wine Vinegar
- Sweet Potato
- Tinned Pineapple Ring/s
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FLUFFY Quinoa
Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST & MIX
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the Gochujang with 1 [2]|#7DA0D7 tsp of water and 1 [2]|#7DA0D7 tsp of oil. Set aside. Loosen the mayo with a splash of water until drizzling consistency.
TIME TO GET SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the Gochujang (to taste). Be careful - it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the peas. Add the soy sauce, the rice wine vinegar (both to taste), and seasoning. Cover and set aside. Return the pan to high heat with a drizzle of oil. When hot, fry the pineapple ring/s until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the pineapple. Drizzle over the mayo and scatter over the pickled ginger. To finish, garnish with the coriander and the sesame seeds. Prepare to be wowed!
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FLUFFY Quinoa
Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST & MIX
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the Gochujang with 1 [2]|#7DA0D7 tsp of water and 1 [2]|#7DA0D7 tsp of oil. Set aside. Loosen the mayo with a splash of water until drizzling consistency.
TIME TO GET SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the Gochujang (to taste). Be careful - it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the peas. Add the soy sauce, the rice wine vinegar (both to taste), and seasoning. Cover and set aside. Return the pan to high heat with a drizzle of oil. When hot, fry the pineapple ring/s until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the pineapple. Drizzle over the mayo and scatter over the pickled ginger. To finish, garnish with the coriander and the sesame seeds. Prepare to be wowed!
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FLUFFY Quinoa
Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST & MIX
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the Gochujang with 3 [4]|#7DA0D7 tsp of water and 3 [4]|#7DA0D7 tsp of oil. Set aside. Loosen the mayo with a splash of water until drizzling consistency.
TIME TO GET SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the Gochujang (to taste). Be careful - it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the peas. Add the soy sauce, the rice wine vinegar (both to taste), and seasoning. Cover and set aside. Return the pan to high heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the pineapple. Drizzle over the mayo and scatter over the pickled ginger. To finish, garnish with the coriander and the sesame seeds. Prepare to be wowed!
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FLUFFY Quinoa
Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST & MIX
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the Gochujang with 3 [4]|#7DA0D7 tsp of water and 3 [4]|#7DA0D7 tsp of oil. Set aside. Loosen the mayo with a splash of water until drizzling consistency.
TIME TO GET SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the Gochujang (to taste). Be careful - it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the peas. Add the soy sauce, the rice wine vinegar (both to taste), and seasoning. Cover and set aside. Return the pan to high heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the pineapple. Drizzle over the mayo and scatter over the pickled ginger. To finish, garnish with the coriander and the sesame seeds. Prepare to be wowed!
Frequently Asked Questions
What is the preparation time for Sticky Gochujang Sweet Potato?
The preparation time for Sticky Gochujang Sweet Potato with charred pineapple, pickled ginger & vegan mayo is between 25 and 40 minutes.
What is the total time required to make Sticky Gochujang Sweet Potato with charred pineapple, pickled ginger & vegan mayo?
The total time required to make Sticky Gochujang Sweet Potato with charred pineapple, pickled ginger & vegan mayo is between 40 and 55 minutes.
How many servings does Sticky Gochujang Sweet Potato provide?
4 servings
What are the main ingredients in Sticky Gochujang Sweet Potato?
Black Sesame Seeds, Fresh Coriander, Gochujang, Green Leaves, Low-Sodium Soy Sauce, Mayo, Peas, Pickled Ginger, Quinoa, Rice Wine Vinegar, Sweet Potato, Tinned Pineapple Ring/s, Tinned Pineapple Rings
What is the nutritional information of Sticky Gochujang Sweet Potato?
Calories: 882, Carbs: 139 grams, Fat: grams, Protein: 23.8 grams, Sugar: 40.1 grams, Salt: 1178 grams
How do I prepare Sticky Gochujang Sweet Potato?
SPRUCE & CHAR: Once the quinoa is cooked, stir through the peas. Add the soy sauce, the rice wine vinegar (both to taste), and seasoning. Cover and set aside. Return the pan to high heat with a drizzle of oil. When hot, fry the pineapple ring/s until charred, 1-2 minutes per side. Remove from the pan. FEAST!: Make a bed of green leaves and pile the edamame quinoa on top. Serve alongside the sticky gochujang sweet potato and top with the pineapple. Drizzle over the mayo and scatter over the pickled ginger. To finish, garnish with the coriander and the sesame seeds. Prepare to be wowed! TIME TO GET SPICY: When the sweet potato has 10 minutes remaining, remove from the oven and coat in the gochujang (to taste). Be careful - it’s spicy! FLUFFY QUINOA: Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. OFF YOU GO!: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). TOAST & MIX: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the gochujang with 1 [2]|#7DA0D7 tsp of water and 1 [2]|#7DA0D7 tsp of oil. Set aside. Loosen the mayo with a splash of water until drizzling consistency.
What should be prepared from my kitchen to make Sticky Gochujang Sweet Potato?
Black Sesame Seeds, Fresh Coriander, Gochujang, Green Leaves, Low-Sodium Soy Sauce, Mayo, Peas, Pickled Ginger, Quinoa, Rice Wine Vinegar, Sweet Potato, Tinned Pineapple Ring/s, Tinned Pineapple Rings
How many calories does Sticky Gochujang Sweet Potato have?
882 calories
How much fat content does Sticky Gochujang Sweet Potato have?
grams
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