Spicy Stir-Fried Sweet Potatoes: A Delicious Autumn Side Dish
Creating Spicy Stir-Fried Sweet Potatoes: Chef Kim Deok-nyeo’s Recipe from ChoiYoBi, a Perfect Autumn Sweet Potato Side Dish
I made spicy stir-fried sweet potatoes referencing Chef Kim Deok-nyeo’s recipe from ChoiYoBi. Sweet potatoes are delicious no matter how you cook them. This spicy stir-fried sweet potato dish has become a wonderful side dish. This recipe is perfect for making a flavorful and slightly spicy side dish using seasonal sweet potatoes.
Main Ingredients- Peeled sweet potatoes, 470g (about 2-3 medium)
- Carrot, 25g (about 1/5 medium)
- Onion, 70g (about 1/2 medium)
- Green chili peppers, 2
- Red chili peppers, 1.5
- Whole garlic cloves, 5
- Perilla oil (deulgireum), 3 Tbsp
- Sesame seeds, a pinch
Seasoning Sauce- Water, 4 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Fine gochugaru (Korean chili powder), 1/2 Tbsp
- Regular gochugaru (Korean chili powder), 1.5 Tbsp
- Corn syrup (mulyeot), 4 Tbsp
- Perilla oil (deulgireum), 1 Tbsp
- Water, 4 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Fine gochugaru (Korean chili powder), 1/2 Tbsp
- Regular gochugaru (Korean chili powder), 1.5 Tbsp
- Corn syrup (mulyeot), 4 Tbsp
- Perilla oil (deulgireum), 1 Tbsp
Cooking Instructions
Step 1
Peel the sweet potatoes and cut them into bite-sized pieces. For best results, steam them until fork-tender before stir-frying, or cut them into roughly 1.5-2cm thick pieces if you plan to fry them directly.
Step 2
Slice the onion into thick strips or dice them into pieces similar in size to the sweet potatoes.
Step 3
Thinly slice the whole garlic cloves. If you prefer a stronger garlic flavor, you can mince them instead.
Step 4
Thinly slice the carrot, or cut it into pieces similar in size to the onion for added color.
Step 5
Remove the seeds from the green and red chili peppers, then slice them diagonally about 0.5cm thick. This adds a nice heat and vibrant color. For less spice, ensure all seeds are removed. For more heat, leave some seeds in.
Step 6
In a bowl, combine the gochujang, fine gochugaru, regular gochugaru, corn syrup, perilla oil, and water. Mix thoroughly until smooth to create the seasoning sauce. You can substitute corn syrup with rice syrup if preferred.
Step 7
Heat a pan over medium heat and add 3 tablespoons of perilla oil. The aroma of perilla oil will enhance the sweet potato’s flavor.
Step 8
Add the prepared sweet potatoes to the pan. Stir-fry over medium heat, being careful not to burn them, until they are lightly golden brown on the outside. This step helps to develop their sweetness and a slightly chewy texture.
Step 9
When the sweet potatoes are about halfway cooked (after stir-frying for approximately 5 minutes), add the sliced carrots, onions, and garlic slices. Continue to stir-fry with the sweet potatoes for another 2-3 minutes until the vegetables become slightly translucent. The moisture released from the vegetables will combine with the sweet potatoes, making the dish more tender.
Step 10
Pour all of the prepared seasoning sauce into the pan. Quickly mix everything together to ensure the sauce coats the sweet potatoes and vegetables evenly. Adjust the heat to prevent the sauce from sticking and burning.
Step 11
Finally, add the sliced green and red chili peppers. Stir-fry briefly just to coat them with the sauce, then turn off the heat immediately. Overcooking the chili peppers will make them lose their crispiness and vibrant color, so adding them at the end is key.
Step 12
Transfer the finished spicy stir-fried sweet potatoes to a serving dish. Sprinkle with sesame seeds to garnish. This dish is delicious served warm or at room temperature, making it an excellent side dish for any meal.
