Are you weary of the marshmallow-covered sweet potato casserole you’ve put on the sideboard for years? Perhaps it’s time for something new? This Hasselback-style sweet potato recipe benefits from the presence of Korean gochujang pepper, which elevates the dish into the stratosphere. We think it’s the perfect accompaniment for a slice of smoked ham, but it’s also substantial enough to be a vegetarian entrée.
What is Gochujang?
Gochujang is a fermented chili paste that is a staple ingredient in Korean cuisine. It is made from a mixture of red chili peppers, glutinous rice, soybeans, and salt. Gochujang has a rich, complex flavor that is a combination of sweet, spicy, and salty. It is also known for its vibrant red color and its thick, slightly sticky texture.
Gochujang Hasselback Potatoes Recipe
Ingredients
- 2 lb sweet potatoes
- 4 tbsp butter, softened
- 3 tbsp gochujang pepper
- ¼ cup parmesan cheese, finely grated
- 4 garlic cloves, finely chopped
- ¼ cup finely chopped green onion
- 1 tsp sea salt
- Sesame seed for garnish
Instructions
- To make the ‘hasselback’ cuts into each potato, place a chopstick on either side of the potato. Use a knife to create slices that almost reach the bottom. The chopsticks keep you from cutting all the way through. Make cuts about 3 mm (just under 1/8 inch) apart. Place the potatoes into a roasting dish where they fit snugly.
- Preheat the oven to 400° degrees.
- In a bowl, mix the butter, gochujang, parmesan, garlic, spring onion and sea salt until combined.
- Using a butter knife, spread some of the butter mix over the top of each potato, trying to get some into each of the cuts.
- Cover the gochujang coated potatoes with a layer of baking paper, before covering and tightly sealing with foil. Roast for 1 hour or until the potatoes are tender. Garnish with sesame seeds and green onion before serving.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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