Description
Roasted sweet potatoes loaded with savory Korean BBQ beef, fresh toppings, and a flavorful sweet-spicy sauce—hearty, satisfying, and packed with bold flavor.
Ingredients
- 4 medium sweet potatoes
- 500g beef strips or ground beef
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1 cup cucumber, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1/2 cup shredded carrots
Instructions
- Preheat oven to 200°C (400°F).
- Wash sweet potatoes and pierce them with a fork.
- Bake sweet potatoes for 45-50 minutes until tender.
- In a bowl, mix soy sauce, brown sugar, garlic, ginger, gochujang, rice vinegar, sesame oil, and black pepper.
- Heat a skillet over medium-high heat.
- Add beef and cook until browned.
- Pour Korean BBQ sauce over the beef and cook until thickened and glossy.
- Slice open baked sweet potatoes and fluff the inside slightly.
- Top each sweet potato with Korean BBQ beef.
- Add cucumber, shredded carrots, green onions, and sesame seeds.
- Serve warm.
Notes
- Adjust gochujang for preferred spice level.
- Use ground turkey or chicken as an alternative.
- Add kimchi for extra authentic flavor.
- Serve immediately while sweet potatoes are warm.
- Store leftover beef refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasted / Stovetop
- Cuisine: Korean Fusion