Spicy gochujang is sure to get your crispy roast sweet potato jiving. This Korean condiment is such a sensation it boasts its own annual festival! Partnered with tamari rice, edamame beans, and fresh leaves, this one’s for the taste bud books!
Sticky Gochujang Sweet Potato
Sticky Gochujang Sweet Potato
with charred pineapple, pickled ginger & kewpie mayo
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Brown Basmati Rice
- Edamame Beans
- Fresh Coriander
- Gochujang Paste
- Green Leaves
- Kewpie Mayo
- Pickled Ginger
- Rice Wine Vinegar
- Sweet Potato
- Tamari
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
START THE SWEET POTATO
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 crisping up, shifting halfway.
WE’RE NUTTY FOR BASMATI!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 250ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed, only adding more if required during the cooking process. Drain on completion if necessary.
TOAST THE SESAMES
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 1 tsp of oil and 1 tsp of water. Set aside.
TIME TO GET SPICY
When the sweet potato has 10 minutes to go, remove from the oven and coat in the gochujang oil (use it to taste – it’s spicy!) Return to the oven for the remaining roasting time.
SPRUCE UP THE RICE & CHAR THE PINEAPPLE
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.
YOUR FLAVOUR SENSATION AWAITS…
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in crisp gochujang sweet potato and tuck in the charred pineapple on the side. Drizzle over the kewpie mayo, scatter over the chopped pickled ginger, and 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 - 50g
Tamari - 10ml
Rice Wine Vinegar - 15ml
Tinned Pineapple Rings - 2
Green Leaves - 20g
Kewpie Mayo - 15ml
Pickled Ginger - 15g
Fresh Coriander - 3g
START THE SWEET POTATO
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 crisping up, shifting halfway.
WE’RE NUTTY FOR 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 30-35 minutes until the water has been absorbed, only adding more if required during the cooking process. Drain on completion if necessary.
TOAST THE SESAMES
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 1 tbsp of oil and 1 tsp of water. Set aside.
TIME TO GET SPICY
When the sweet potato has 10 minutes to go, remove from the oven and coat in the gochujang oil (use it to taste – it’s spicy!) Return to the oven for the remaining roasting time.
SPRUCE UP THE RICE & CHAR THE PINEAPPLE
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.
YOUR FLAVOUR SENSATION AWAITS…
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in crisp gochujang sweet potato and tuck in the charred pineapple on the side. Drizzle over the kewpie mayo, scatter over the chopped pickled ginger, and 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 - 100g
Tamari - 20ml
Rice Wine Vinegar - 30ml
Tinned Pineapple Rings - 3
Green Leaves - 40g
Kewpie Mayo - 30ml
Pickled Ginger - 30g
Fresh Coriander - 5g
START THE SWEET POTATO
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 crisping up, shifting halfway.
WE’RE NUTTY FOR 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 30-35 minutes until the water has been absorbed, only adding more if required during the cooking process. Drain on completion if necessary.
TOAST THE SESAMES
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 1 tbsp of oil and 1 tsp of water. Set aside.
TIME TO GET SPICY
When the sweet potato has 10 minutes to go, remove from the oven and coat in the gochujang oil (use it to taste – it’s spicy!) Return to the oven for the remaining roasting time.
SPRUCE UP THE RICE & CHAR THE PINEAPPLE
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.
YOUR FLAVOUR SENSATION AWAITS…
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in crisp gochujang sweet potato and tuck in the charred pineapple on the side. Drizzle over the kewpie mayo, scatter over the chopped pickled ginger, and 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 - 100g
Tamari - 20ml
Rice Wine Vinegar - 30ml
Tinned Pineapple Rings - 3
Green Leaves - 40g
Kewpie Mayo - 30ml
Pickled Ginger - 30g
Fresh Coriander - 5g
START THE SWEET POTATO
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 crisping up, shifting halfway.
WE’RE NUTTY FOR BASMATI!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 1L of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed, only adding more if required during the cooking process. Drain on completion if necessary.
TOAST THE SESAMES
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.
TIME TO GET SPICY
When the sweet potato has 10 minutes to go, remove from the oven and coat in the gochujang oil (use it to taste – it’s spicy!) Return to the oven for the remaining roasting time.
SPRUCE UP THE RICE & CHAR THE PINEAPPLE
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.
YOUR FLAVOUR SENSATION AWAITS…
Make a bed of rinsed green leaves and pile the edamame rice on top. Cover in crisp gochujang sweet potato and tuck in the charred pineapple on the side. Drizzle over the kewpie mayo, scatter over the chopped pickled ginger, and 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 - 120ml
Edamame Beans - 200g
Tamari - 40ml
Rice Wine Vinegar - 60ml
Tinned Pineapple Rings - 6
Green Leaves - 80g
Kewpie Mayo - 60ml
Pickled Ginger - 60g
Fresh Coriander - 10g
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