Braised Sweet Potatoes with Mushrooms in Soy Sauce
Braised Sweet Potatoes with Mushrooms in Soy Sauce
Sweet & Savory Rice Side Dish: Alto-ran Lim Sung-geun’s Sweet Potato and Mushroom Braise
Sweet potatoes are delicious no matter how you cook them – steamed, roasted, or baked! Today, we’re transforming this versatile vegetable into a delightful side dish for your meals. This recipe is inspired by Chef Lim Sung-geun from Alto-ran, and we’ll guide you through it step-by-step. Get ready for a side dish that disappears from the table in no time!
Main Ingredients- 2 sweet potatoes (preferably ‘ugly’ or irregular shaped)
- 6 fresh button mushrooms
- 5 cloves garlic
- 1 Korean green chili pepper (Cheongyang pepper)
Seasoning Ingredients- 100ml water (about 1/2 cup)
- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp oligosaccharide (adjust sweetness)
- 1 tsp sesame oil
- 1/2 Tbsp sesame seeds
- 100ml water (about 1/2 cup)
- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp oligosaccharide (adjust sweetness)
- 1 tsp sesame oil
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly, peel them, and cut them into bite-sized pieces. Cutting them into rustic ‘ugly’ shapes is recommended, as larger pieces hold their shape better during braising. Soak the cut sweet potatoes in cold water and gently rub them to remove excess starch. Removing starch ensures a cleaner sauce and allows the sweet potatoes to absorb flavors better. Drain the sweet potatoes in a colander and pat them completely dry with paper towels.
Step 2
While the original Alto-ran recipe suggests lightly sautéing the sweet potatoes in oil, we’ll opt for a healthier approach using an air fryer today. Place the dried sweet potato pieces in the air fryer basket and cook at 200°C (390°F) for 8 minutes. Flip the pieces and air fry for another 7 minutes. This pre-cooking step slightly firms up the exterior of the sweet potatoes while keeping the inside tender, preventing them from breaking apart during braising.
Step 3
While the sweet potatoes are air frying, let’s prepare the braising sauce. In a bowl, combine 100ml water, 3 Tbsp soy sauce, 1 Tbsp gochujang, 1 Tbsp fine gochugaru, 1 Tbsp plum extract, 1 Tbsp cooking wine, and 1 Tbsp oligosaccharide. Mix well until thoroughly combined. Now, transfer the air-fried sweet potatoes to a pan, pour the prepared sauce over them, and bring to a simmer. Braise over medium-high heat until the sauce has reduced by about 80%. When the sauce starts to thicken, add the peeled and sliced garlic cloves and continue to braise. This will infuse the dish with a wonderful garlic aroma.
Step 4
Once the sauce has thickened nicely, add the cleaned button mushrooms, quartered, and the sliced green chili pepper. Gently toss everything together to coat evenly with the sauce. Mushrooms release water when overcooked, so stir-fry them just enough to let them absorb the flavors. You’ll notice a delicious aroma as the sweet potatoes, mushrooms, and sauce meld together.
Step 5
Finally, turn off the heat and finish by drizzling with 1 tsp sesame oil and sprinkling 1/2 Tbsp sesame seeds. The nutty aroma of sesame oil and the texture of sesame seeds will enhance the overall flavor and presentation. Serve this over warm rice for an incredibly satisfying meal. Enjoy the perfect balance of sweet and savory in this delightful sweet potato and mushroom braise – it’s a must-try!
