Spicy and Sweet Braised Sweet Potatoes with Mushrooms
Spicy and Sweet Braised Sweet Potatoes with Mushrooms
Braised Sweet Potatoes and Mushrooms: A Delicious Side Dish!
We’ve taken the naturally sweet and comforting sweet potato, usually enjoyed as a simple snack, and transformed it into a delightful side dish by braising it with earthy mushrooms in a savory and slightly spicy sauce. The balance of sweet potato’s natural sweetness with the piquant sauce and the umami from the mushrooms makes this dish perfect for pairing with rice. It’s a wonderful way to enjoy sweet potatoes in a whole new light!
Main Ingredients- 430g sweet potatoes (about 2 medium-sized), preferably a moist variety like ‘hobak’ sweet potato
- 2 shiitake mushrooms
- 4 button mushrooms
- 2 Korean green chili peppers (cheongyang peppers)
Seasoning & Oil- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare all your vegetables. Wash the sweet potatoes thoroughly and cut them into bite-sized pieces, about 1.5cm thick. Slice the shiitake and button mushrooms to a similar size. Finely chop the Korean green chili peppers. Cutting everything to a similar size ensures even cooking and makes the dish easier to eat.
Step 2
Let’s make the delicious braising sauce! In a small bowl, combine the water, soy sauce, gochujang, gochugaru, corn syrup, mirin, and minced garlic. Whisk everything together until well combined and there are no lumps, especially from the gochujang.
Step 3
Now, let’s start stir-frying. Heat the cooking oil in a pan over medium heat. Add the cut sweet potatoes first. Sautéing the sweet potatoes initially helps them develop a slightly firmer exterior, which prevents them from falling apart during braising, and adds a wonderful toasted flavor.
Step 4
Continue to stir and toss the sweet potatoes as they cook. Sauté for about 3-4 minutes, or until the cut edges of the sweet potatoes turn a light golden brown. Be gentle to avoid breaking them.
Step 5
Once the sweet potatoes have a nice golden hue, pour in all the prepared spicy braising sauce. Turn the heat up to high and bring the sauce to a boil.
Step 6
When the sauce begins to boil vigorously, add all the prepared shiitake and button mushrooms. Reduce the heat to medium and let the sweet potatoes and mushrooms simmer in the sauce, allowing them to absorb the flavors. Cook for about 5-7 minutes.
Step 7
Check if the sauce has reduced by about half and the mushrooms are tender. Now, stir in the chopped Korean green chili peppers and cook for another 1-2 minutes. The subtle heat from the chilies will add a delightful kick.
Step 8
Just before turning off the heat, stir in the sesame oil and toasted sesame seeds. Mix everything thoroughly. The nutty aroma from the sesame oil and the texture from the seeds will enhance the final dish.
Step 9
And that’s it! The dish is ready when the sauce has thickened slightly and coats the sweet potatoes and mushrooms beautifully. It’s delicious served immediately while hot, or it can be enjoyed after cooling slightly. This dish is perfect as a side for rice or even as a delightful snack!
