Spicy gochujang is sure to get your crispy roast sweet potato jiving. This Korean condiment is such a sensation, it has its own annual festival! Partnered with soy-laced quinoa, edamame beans & 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
- Edamame Beans
- Fresh Coriander
- Gochujang
- Green Leaves
- Low-Sodium Soy Sauce
- Mayo
- Pickled Ginger
- Quinoa
- Rice Wine Vinegar
- Sweet Potato
- Tinned Pineapple Ring
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 200ml 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 tsp of oil and 1 tsp of water. 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 – use it to taste, it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the edamame beans. 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 drained pineapple rings until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of rinsed green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the charred pineapple. Drizzle over the mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 400ml 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 tsp of oil and 1 tsp of water. 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 – use it to taste, it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the edamame beans. 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 drained pineapple rings until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of rinsed green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the charred pineapple. Drizzle over the mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 600ml 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 1½ tsp of oil and 1½ tsp of water. 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 – use it to taste, it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the edamame beans. 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 drained pineapple rings until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of rinsed green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the charred pineapple. Drizzle over the mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed!
OFF YOU GO!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 800ml 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 bowl, combine the Gochujang with 2 tsp of oil and 2 tsp of water. 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 – use it to taste, it’s spicy!
SPRUCE & CHAR
Once the Quinoa is cooked, stir through the edamame beans. 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 drained pineapple rings until charred, 1-2 minutes per side. Remove from the pan.
FEAST!
Make a bed of rinsed green leaves and pile the edamame Quinoa on top. Serve alongside the sticky Gochujang sweet potato and top with the charred pineapple. Drizzle over the mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted 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, Edamame Beans, Fresh Coriander, Gochujang, Green Leaves, Low-Sodium Soy Sauce, Mayo, Pickled Ginger, Quinoa, Rice Wine Vinegar, Sweet Potato, Tinned Pineapple Ring, Tinned Pineapple Rings
What is the nutritional information of Sticky Gochujang Sweet Potato?
Calories: 784, Carbs: 117 grams, Fat: grams, Protein: 17.9 grams, Sugar: 35.4 grams, Salt: 825 grams
How do I prepare Sticky Gochujang Sweet Potato?
FLUFFY QUINOA: Place the rinsed quinoa in a pot with 400ml 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. FEAST!: Make a bed of rinsed green leaves and pile the edamame quinoa on top. Serve alongside the sticky gochujang sweet potato and top with the charred pineapple. Drizzle over the mayo and scatter over the chopped pickled ginger. To finish, garnish with the chopped coriander and the toasted sesame seeds. Prepare to be wowed! OFF YOU GO!: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TIME TO GET SPICY: When the sweet potato has 10 minutes remaining, remove from the oven and coat in the gochujang – use it to taste, it’s spicy! SPRUCE & CHAR: Once the quinoa is cooked, stir through the edamame beans. 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 drained pineapple rings until charred, 1-2 minutes per side. Remove from the pan. 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 tsp of oil and 1 tsp of water. 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, Edamame Beans, Fresh Coriander, Gochujang, Green Leaves, Low-Sodium Soy Sauce, Mayo, Pickled Ginger, Quinoa, Rice Wine Vinegar, Sweet Potato, Tinned Pineapple Ring, Tinned Pineapple Rings
How many calories does Sticky Gochujang Sweet Potato have?
784 calories
How much fat content does Sticky Gochujang Sweet Potato have?
grams
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