Serves 3
10 min
Grilled Korean Sweet Potatoes
Recipe GLPR112cc70456e940
Golden-grilled sweet potatoes with a delicate reddish-purple skin, drizzled with aromatic sesame oil and finished with a sprinkle of Korean red pepper flakes and garlic salt. This simple yet flavorful side dish brings out the natural sweetness of the potatoes with a light char and savory Korean spice.
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Ingredients
2 Korean sweet potatoes (reddish-purple skin and yellow flesh)
6 to 8 tablespoons sesame oil
2 to 5 dashes gochugaru (Korean red pepper flakes)
2 to 5 dashes garlic salt
Directions
Preheat your grill to medium-high heat, about 400°F. While the grill heats, rinse the Korean sweet potatoes under cool water and scrub the skin gently to remove any dirt. Pat them dry with a paper towel.
Slice each sweet potato lengthwise into thin planks, about ¼ inch thick. You want them thin enough to cook through in a few minutes but thick enough to maintain their shape on the grill.
Lightly brush both sides of each sweet potato slice with sesame oil, using about 6 to 8 tablespoons total for even coating.
Place the sliced potatoes directly on the grill grates. Grill for 2 to 3 minutes per side until you see light golden-brown grill marks and the flesh becomes tender when pierced with a fork.
Transfer the grilled sweet potato slices to a serving plate. While still warm, sprinkle each slice evenly with 2 to 5 dashes of gochugaru and 2 to 5 dashes of garlic salt to taste.
Serve warm as a main course or side dish, allowing the heat to release the aromatic flavors of the gochugaru and garlic salt.
