Side Dishes > Vegetarian > Korean Sweet Potatoes

Guk-ganjang Glazed Sweet Potatoes Recipe

Ingredients with Measurements:
- 4 medium-sized sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup guk-ganjang (Korean soy sauce)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped scallions (optional)

Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together guk-ganjang, honey, rice vinegar, sesame oil, gochugaru, garlic, ginger, salt, and black pepper.
4. Add the sweet potato cubes to the bowl and toss to coat evenly with the glaze.
5. Arrange the sweet potato cubes on the prepared baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and caramelized.
7. Sprinkle chopped scallions over the sweet potatoes, if desired.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 48g
Dietary fiber: 5g
Total sugars: 22g
Protein: 3g

Substitutions for ingredients:
- Regular soy sauce can be used instead of guk-ganjang.
- Maple syrup or agave nectar can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Vegetable oil or canola oil can be used instead of sesame oil.
- Paprika or cayenne pepper can be used instead of gochugaru.

Variations:
- Add 1/4 cup of chopped nuts (such as pecans or walnuts) to the glaze for extra crunch.
- Use butternut squash or pumpkin instead of sweet potatoes.
- Add 1 tablespoon of miso paste to the glaze for extra umami flavor.

Tips and tricks:
- Make sure to cut the sweet potatoes into even-sized cubes to ensure even cooking.
- Toss the sweet potatoes with the glaze in a mixing bowl instead of on the baking sheet to ensure that they are evenly coated.
- For extra caramelization, broil the sweet potatoes for the last 2-3 minutes of cooking.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the sweet potatoes in the microwave or oven until heated through.

Presentation ideas:
Serve the sweet potatoes on a platter with a sprinkle of chopped scallions and sesame seeds.

Garnishes:
Chopped scallions and sesame seeds.

Pairings:
This dish pairs well with grilled chicken or fish.

Suggested side dishes:
Steamed rice, roasted vegetables, or a green salad.

Troubleshooting advice:
- If the sweet potatoes are not caramelizing enough, increase the oven temperature to 425°F and roast for an additional 5-10 minutes.
- If the glaze is too thick, add a splash of water to thin it out.

Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw sweet potatoes to prevent cross-contamination.

Food history:
Guk-ganjang is a type of Korean soy sauce that is made from fermented soybeans and salt. It has a darker color and stronger flavor than regular soy sauce.

Flavor profiles:
The sweet potatoes are sweet and caramelized, while the glaze is savory, salty, and slightly spicy.

Serving suggestions:
Serve this dish as a side dish or appetizer at a Korean-inspired dinner party.

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Region: Korean

Taste: Sweet, Savory, Salty, Tangy, Umami