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Gochujang & Maple Glazed Sweet Potato Steaks

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A delightful side dish or main vegetarian meal featuring sweet potatoes glazed with a spicy and sweet gochujang mixture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Korean, Vegetarian
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potato Steaks
  • 2 large sweet potatoes, peeled
  • 2 tbsp olive oil
  • to taste Salt & pepper
Glaze
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, grated (optional)
Garnish
  • Toasted sesame seeds for garnish
  • Sliced scallions for garnish
  • Chopped cilantro or crushed peanuts optional, for garnish

Method
 

Preparation
  1. Slice sweet potatoes lengthwise into 2–3 cm thick 'steaks.' Brush with olive oil and season with salt and pepper.
Roasting
  1. Place on a lined baking sheet and roast at 200°C (400°F) for 25–30 minutes, flipping halfway, until tender and starting to brown.
Glazing
  1. Whisk together gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and optional garlic until smooth.
  2. Brush glaze over both sides of each steak and return to oven for another 10–15 minutes, until edges are bubbling and lightly charred.
Serving
  1. Serve hot, sprinkled with sesame seeds, scallions, and optional herbs or nuts.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 5gSugar: 8g

Notes

Make sure your sweet potatoes are evenly sliced for consistent cooking. If you like it spicier, add more gochujang to the glaze. Feel free to experiment with other toppings, like crumbled feta or avocado.
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