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!
Sweet Potato - 250g
Quinoa - 100ml
Black Sesame Seeds - 5ml
Gochujang - 30ml
Mayo - 30ml
Edamame Beans - 50g
Low Sodium Soy Sauce - 10ml
Rice Wine Vinegar - 15ml
Tinned Pineapple Ring - 1
Green Leaves - 20g
Pickled Ginger - 10g
Fresh Coriander - 3g
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!
Sweet Potato - 500g
Quinoa - 200ml
Black Sesame Seeds - 10ml
Gochujang - 60ml
Mayo - 60ml
Edamame Beans - 100g
Low Sodium Soy Sauce - 20ml
Rice Wine Vinegar - 30ml
Tinned Pineapple Rings - 2
Green Leaves - 40g
Pickled Ginger - 20g
Fresh Coriander - 5g
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!
Sweet Potato - 750g
Quinoa - 300ml
Black Sesame Seeds - 15ml
Gochujang - 90ml
Mayo - 90ml
Edamame Beans - 150g
Low Sodium Soy Sauce - 30ml
Rice Wine Vinegar - 45ml
Tinned Pineapple Rings - 3
Green Leaves - 60g
Pickled Ginger - 30g
Fresh Coriander - 8g
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!
Sweet Potato - 1kg
Quinoa - 400ml
Black Sesame Seeds - 20ml
Gochujang - 125ml
Mayo - 125ml
Edamame Beans - 200g
Low Sodium Soy Sauce - 40ml
Rice Wine Vinegar - 60ml
Tinned Pineapple Rings - 4
Green Leaves - 80g
Pickled Ginger - 40g
Fresh Coriander - 10g
Woolies Products in this dish
