Spicy and Sweet Braised Sweet Potatoes: Chef Lim Sung-geun’s Super Simple Recipe
The Sweetest Season! A Super Simple, Nutritious Side Dish: Braised Sweet Potatoes
Sweet potatoes are said to be at their peak sweetness in September, right now! Take advantage of this perfect season to create a delicious side dish that pairs wonderfully with rice. This recipe, introduced by Chef Lim Sung-geun from ‘Al-Toran’, is incredibly flavorful with a delightful spicy and sweet kick. We’ll guide you step-by-step to make this irresistible braised sweet potato dish, perfect for any meal.
Main Ingredients- 400g sweet potatoes (chestnut or pumpkin varieties recommended)
- 6 Tbsp cooking oil
- 5 button mushrooms
- 6 whole garlic cloves
- 2 Korean green chili peppers (cheongyang peppers)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
Seasoning Ingredients- 1 cup water (200ml)
- 8 Tbsp rice wine (like Mirin)
- 5 Tbsp corn syrup (for shine and sweetness)
- 4 Tbsp soy sauce (soup soy sauce)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp fine red pepper flakes (gochugaru)
- 1 cup water (200ml)
- 8 Tbsp rice wine (like Mirin)
- 5 Tbsp corn syrup (for shine and sweetness)
- 4 Tbsp soy sauce (soup soy sauce)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp fine red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, peel the 400g of sweet potatoes cleanly. Then, cut them into bite-sized pieces, about 2-3cm cubes. Cutting them into larger pieces helps them maintain their shape during cooking and prevents them from falling apart.
Step 2
Place the cut sweet potatoes in cold water and gently rub them together to remove excess starch. This step prevents the braising liquid from becoming cloudy and keeps the surface of the sweet potatoes from becoming too sticky, resulting in a cleaner taste. After rinsing, drain the sweet potatoes thoroughly in a colander.
Step 3
Heat 3 tablespoons of cooking oil in a pan over medium-high heat. Add the drained sweet potatoes and stir-fry for about 3-4 minutes, until their surfaces turn a nice golden brown. This helps to caramelize their natural sugars and creates a slightly firm exterior, so they don’t break apart easily when braised.
Step 4
Once the sweet potatoes are nicely browned, add all the seasoning ingredients directly into the same pan while they are still over medium-high heat. Combine 1 cup of water (200ml), 8 Tbsp rice wine, 5 Tbsp corn syrup, 4 Tbsp soy sauce, 2 Tbsp gochujang, and 2 Tbsp fine gochugaru. Stir constantly to prevent burning and let it simmer for about 5 minutes, or until the sauce has reduced by about 80%.
Step 5
When the sauce has thickened nicely, reduce the heat to low. Now, add the prepared vegetables. Quarter 5 button mushrooms and add them along with 6 whole garlic cloves to the pan. Continue to cook over low heat, allowing the flavors of the mushrooms and garlic to infuse into the sweet potatoes.
Step 6
Finally, add 2 Korean green chili peppers (seeds removed, finely chopped), 1 Tbsp toasted sesame seeds, and 2 Tbsp sesame oil. Stir everything together to combine. Adding these ingredients at the very end preserves their fresh aroma and flavor. Your delicious spicy and sweet braised sweet potatoes are ready! Serve them over warm rice for a delightful meal.
