Gochujang, a spicy Korean condiment, is such a sensation it has its own annual festival! The spiced sweet potatoes are matched with; tamari rice, edamame beans, fresh leaves, charred pineapple, pickled ginger, and kewpie mayo – one for the taste-bud books!
Gochujang Slathered Sweet Potato
Gochujang Slathered Sweet Potato
with charred pineapple, pickled ginger & kewpie mayo
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Brown Basmati Rice
- Edamame Beans
- Fresh Coriander
- Gochujang Paste
- Green Leaves
- Kewpie Mayo
- Low-Sodium Soy Sauce
- Pickled Ginger
- Pineapple Rings
- Rice Wine Vinegar
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisped, shifting halfway.
BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST & MIX
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. In a small bowl, combine the gochujang paste with 1 tsp of oil and 1 tsp of water. Set aside.
SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time.
SPRUCE & CHAR
Once the rice is cooked, stir through the edamame beans. Season with the tamari and rice wine vinegar – both to taste. Replace the lid and set aside to keep warm until serving. Return the pan to a high heat with a drizzle of oil. When hot, fry the drained pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion.
READY!
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in sticky gochujang sweet potato and place the charred pineapple on the side. Drizzle with the kewpie mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
Sweet Potato - 250g
Brown Basmati Rice - 75ml
Black Sesame Seeds - 5ml
Gochujang Paste - 30ml
Edamame Beans - 100g
Low Sodium Soy Sauce - 10ml
Rice Wine Vinegar - 15ml
Pineapple Rings - 2
Green Leaves - 20g
Kewpie Mayo - 15ml
Pickled Ginger - 15g
Fresh Coriander - 3g
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisped, shifting halfway.
BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST & MIX
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. In a small bowl, combine the gochujang paste with 1 tsp of oil and 1 tsp of water. Set aside.
SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time.
SPRUCE & CHAR
Once the rice is cooked, stir through the edamame beans. Season with the tamari and rice wine vinegar – both to taste. Replace the lid and set aside to keep warm until serving. Return the pan to a high heat with a drizzle of oil. When hot, fry the drained pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion.
READY!
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in sticky gochujang sweet potato and place the charred pineapple on the side. Drizzle with the kewpie mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
Sweet Potato - 500g
Brown Basmati Rice - 150ml
Black Sesame Seeds - 10ml
Gochujang Paste - 60ml
Edamame Beans - 200g
Low Sodium Soy Sauce - 20ml
Rice Wine Vinegar - 30ml
Pineapple Rings - 3
Green Leaves - 40g
Kewpie Mayo - 30ml
Pickled Ginger - 30g
Fresh Coriander - 5g
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisped, shifting halfway.
BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST & MIX
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. In a small bowl, combine the gochujang paste with 1½ tsp of oil and 1½ tsp of water. Set aside.
SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time.
SPRUCE & CHAR
Once the rice is cooked, stir through the edamame beans. Season with the tamari and rice wine vinegar – both to taste. Replace the lid and set aside to keep warm until serving. Return the pan to a high heat with a drizzle of oil. When hot, fry the drained pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion.
READY!
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in sticky gochujang sweet potato and place the charred pineapple on the side. Drizzle with the kewpie mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
Sweet Potato - 750g
Brown Basmati Rice - 225ml
Black Sesame Seeds - 15ml
Gochujang Paste - 85ml
Edamame Beans - 300g
Low Sodium Soy Sauce - 30ml
Rice Wine Vinegar - 45ml
Pineapple Rings - 5
Green Leaves - 60g
Kewpie Mayo - 45ml
Pickled Ginger - 45g
Fresh Coriander - 8g
ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisped, shifting halfway.
BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST & MIX
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. In a bowl, combine the gochujang paste with 2 tbsp of oil and 1 tbsp of water. Set aside.
SPICY
When the sweet potato has 10 minutes remaining, remove from the oven and coat in the gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time.
SPRUCE & CHAR
Once the rice is cooked, stir through the edamame beans. Season with the tamari and rice wine vinegar – both to taste. Replace the lid and set aside to keep warm until serving. Return the pan to a high heat with a drizzle of oil. When hot, fry the drained pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion.
READY!
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in sticky gochujang sweet potato and place the charred pineapple on the side. Drizzle with the kewpie mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
Sweet Potato - 1kg
Brown Basmati Rice - 300ml
Black Sesame Seeds - 20ml
Gochujang Paste - 125ml
Edamame Beans - 400g
Low Sodium Soy Sauce - 40ml
Rice Wine Vinegar - 60ml
Pineapple Rings - 6
Green Leaves - 80g
Kewpie Mayo - 60ml
Pickled Ginger - 60ml
Fresh Coriander - 10g
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