09/12/2025
Ingredients:
500 G SWEET POTATOES(PEELED AND CUT INTO 2CM CHUNKS)1 TBSP NEUTRAL OIL(E.G., VEGETABLE OR SUNFLOWER OIL)2 TBSP GOCHUJANG (KOREAN CHILI PASTE)2 TBSP SOY SAUCE1 TBSP MAPLE SYRUP1 TBSP RICE VINEGAR200 ML VEGETABLE STOCK OR WATER1 TSP SESAME OIL1 TBSP SESAME SEEDS (TOASTED)2 SPRING ONIONS (THINLY SLICED)FRESH CORIANDER LEAVES (OPTIONAL)
Method:
Prepare the Base:Heat the neutral oil in a large skillet or sauté pan over medium heat.Add the sweet potato chunks and cook for 3–4 minutes, stirring occasionally, until theystart to brown slightly.Make the Sauce: In a small bowl, mix the gochujang, soy sauce, maple syrup, rice vinegar,and vegetable stock. Stir until smooth.Braise the Sweet Potatoes: Pour the sauce over the sweet potatoes and stir to coat themevenly.Reduce the heat to low, cover the pan with a lid, and let the sweet potatoes simmer for15–20 minutes, stirring occasionally, until they are tender and the sauce has thickenedinto a glossy glaze.Finish with Sesame Oil: Drizzle the sesame oil over the sweet potatoes and toss gently tocombine.Garnish and Serve: Transfer to a serving dish and sprinkle with toasted sesame seedsand sliced spring onions. Add fresh coriander if desired.
