Gochujang Sweet Potato with Cilantro & Sesame

10th January 2016

This Gochujang Sweet Potato with Cilantro & Sesame recipe is spicy, salty and just slightly sweet. Add them to your favorite bowl for a nice, bold Asian flavor or serve as a robust side dish. We love pairing these Gochujang Sweet Potatoes with a variety of grains, fresh or roasted vegetables and a creamy aioli for a hearty vegan bowl.

Vegan Gochujang Sweet Potato with Cilantro and Sesame

It’s a quick and easy recipe utilizing staple Asian ingredients that we highly recommend keeping on hand if you like Asian inspired dishes. Cook the sweet potatoes until they start to caramelize around the edges for just the right amount of crispness and the perfect amount of heat. The addition of cilantro provides a nice earthiness and rounds out the Asian flavors while the sesame seeds bring a bit of added texture and color to these vibrant sweet potatoes.

Vegan Gochujang Potato Bowl with Avocado, Quinoa and Garlic Aioli

For a slight variation, use scallions in place of or in addition to cilantro and crushed, roasted peanuts in place of sesame.

Vegan Gochujang Sweet Potato with Cilantro & Sesame

Vegan Gochujang Sweet Potato with Cilantro & Sesame

Vegan Gochujang Sweet Potato with Cilantro and Sesame

Gochujang Sweet Potato with Cilantro & Sesame

Yield: about 3 servings

Ingredients

  • 500g sweet potatoes
  • ¼ tsp dried chili flakes, or more for garnish
  • 1 tablespoon soy sauce
  • 1½ tablespoons gochujang (Korean fermented pepper paste)
  • 1 tablespoon chickpea or yellow miso (a mild miso)
  • 2 teaspoons mirin
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil*, preferably Kadoya
  • 1 tablespoon neutral oil, such as sunflower or vegetable oil
  • ½ tablespoon black and/or white sesame seeds
  • 2 heaped tablespoons cilantro leaves, roughly chopped

Method

Peel the sweet potatoes and slice in half lengthwise. Lay the sweet potatoes flat on the cutting board and slice lengthwise into thin ¼-inch wedges. If you like, and depending on the size of your sweet potatoes, you may want to slice the wedges in half.

Preheat the oven to 400°F/200°C. In a medium bowl, mix the marinade ingredients except for the neutral (sunflower/vegetable) oil with a fork or wire whisk until combined. Add the sweet potatoes and drizzle with 1TB of neutral oil. Combine and let sit for 5 minutes, occasionally tossing the sweet potatoes to coat with the marinade.

After the sweet potatoes have briefly marinated, transfer to a rimmed baking sheet lined with parchment paper. Bake for 25-30 minutes until nicely caramelized around the edges and soft when pierced with a fork, at the thickest part. Garnish with cilantro, sesame seeds and dried chili flakes (optional if you want extra heat).

Notes

Advance preparation: Best when consumed on the same day.

Toasted Sesame Oil is different than sesame oil. It is primarily used as a finishing oil and frequently used in Taiwanese and Japanese cuisines. It has a deep toasted nutty flavor and aroma, the distinctive taste provides an added depth and delicate smoky flavor. It’s darker in color than most oils due to the toasted sesame seeds. I recommend a Japanese brand, Kadoya Pure Sesame Oil. It’s one of my go-to condiments for Taiwanese and Japanese recipes. It’s available in Asian markets, Amazon.com and the occasional conventional grocery store.

Vegan Gochujang Sweet Potatoes

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