If you’ve read my previous post (In My Kitchen), you will know that I’ve been playing with Korean ingredients. My version of this recipe is not authentic because I decided not to serve it cold. I love a regular roasted potato, piping hot from the oven, and let me tell you, this was one spectacular side dish! I had leftovers two days in a row, gently warmed in the microwave. No loss of flavor, no harm in texture. Please give it a try and I am sure you will fall in love…

(from the Bewitching Kitchen, inspired by several sources)

3 large sweet potatoes, peeled and cut in 1 inch pieces
2 tablespoons olive oil
salt to taste
¼ cup rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons gochugaru (or a red pepper flake of your choice)
strands of Korean red pepper for garnish (optional)

Heat the oven to 425F. Coat the potatoes with the olive oil and season with a little bit of salt. Lay them on a baking sheet protected with aluminum foil and roast for 20 to 25 minutes, moving them around halfway through. You want the edges to get nicely brown, so adjust the timing if needed.

Meanwhile, make the finishing sauce by combining the vinegar, sesame oil, gochugaru and soy sauce. Once the potatoes are almost done, pour the sauce all over and mix gently. Roast for additional 5 minutes and serve, sprinkling some strands of Korean pepper (optional).


to print the recipe, click here

Comments: I am a Sweet Potato Cheerleader, never get tired of them. In my opinion, they don’t need that much to shine, but this preparation takes them to a higher, brighter spot. It gives them, that “fancy restaurant” aura. I think it is the vinegar that changes things around. Please make it, even if you don’t have the specific Korean ingredients. We enjoyed it with breaded center-cut pork loin, and a little broccoli. A perfect midweek dinner.

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Mix a few ingredients, marinate the chicken. Grill. Done. It will go into our rotation, which tells you how much we loved it. Spicy to the right level. Sweet to the right level. Tender and moist.

(from the Bewitching Kitchen)

8 boneless, skinless chicken thighs
3 tablespoons Gochujang sauce
3 tablespoons soy sauce
2 tablespoons honey
2 tsp toasted sesame oil
1/2 tsp salt plus more to taste

Mix all ingredients for the marinade, whisking them well. Add the pieces of chicken and move them around to coat each piece with the marinade. Leave it in the fridge from 2 hours to overnight.

Sprinkle a little more salt on the pieces of meat and grill until done, about 7 minutes per side, depending on how hot your grill gets.


to print the recipe, click here

Comments: Two of my best buddies are Gochujang and Sriracha. I like to drizzle Sriracha over turkey burgers or other things ready to eat, but Gochujang I prefer to cook with. I find it a bit too strong on its own. In this marinade it is the dominant flavor, but unless you really dislike spicy food, it is not overpowering. I was quite amazed by how tasty leftovers turned out even when tortured fora couple of minutes in the microwave. We had them with air-fried zucchini (which I did not do a good job, over-crowded the basket and they turned out mushy), and British-style roasted potatoes (Sally pats herself on the back, they were perfect).

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