Sweet Potato Gamja Bokkeum
Gamja bokkeum is a Korean soy potato dish that is typically served as a banchan. Traditionally made with regular potatoes, this easy vegan recipe showcases sweet potatoes which add another layer of sweetness to the dish. These sweet potatoes are garlicky, sticky, sweet and nutty. It is the perfect side dish when you’re looking for something new!
Serves 2
Ingredients
½ lb of Local Roots Sweet Potatoes
¼-½ a medium onion
2 cloves of garlic
3 Tbsp of soy sauce
1 Tbsp of rice syrup or honey
½ Tbsp of sugar
1 Tbsp of water
2 Tbsp neutral oil
1 Tbsp of toasted sesame oil
Pinch of sesame seeds to garnish-optional
Directions
- Peel the sweet potatoes and cut them into chunks.
- Soak the cut sweet potatoes in water to remove any excess starch as you prep the other ingredients.
- Cut ¼-½ of an onion into chunks and set aside.
- Mince 2 cloves of garlic and combine with soy, sugar, rice syrup, and water. Stir until sugar dissolves.
- Drain the sweet potatoes and pat dry.
- In a non-stick pan, heat 2 Tbsp of neutral oil over medium high heat.
- Place the sweet potatoes into the pan, cut side down. Pan fry for 3 minutes then turn and fry for another 2-3 minutes.
- Once the sweet potatoes have a nice crust, toss in the chunks of onion. Stir fry for 1-2 minutes.
- Throw in the soy sugar mixture and lower the heat. Reduce the sauce until it thickens and glazes the sweet potatoes.
- Once off the heat, top with 1 Tbsp of sesame oil and a sprinkle of sesame seeds.
- Serve and enjoy!
This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc
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