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–+ servings

Ingredients

Yields: 2
  • 4-6 Korean sweet potatoes - I got mine from K Fresh
  • 1 tbsp vegetable oil
  • 1 large Korean cream gold onion - or white onion sliced thinly
  • 5 g salt
  • 150 g cabbage kimchi
  • 60 g shredded mozzarella cheese

Garnishes

  • 60 g Japanese - Kewpie mayonnaise
  • 10 g gochujang
  • 60 g sour cream
  • 15 g milk
  • 1 stalk spring onion - sliced thinly

Soy-pickled mushrooms and chillies

  • 30 g Korean matt oyster mushrooms - or an equivalent soft mushroom
  • 1 Korean Asagi gochupeppers - sliced thinly
  • 100 g soy sauce
  • 50 g rice vinegar
  • 50 g brown sugar
  • 150 g water

Method

Make soy-pickled mushrooms and peppers (optional)

  • In a pot, heat up the soy sauce, rice vinegar, and brown sugar, bringing it to a boil and stir until the sugar dissolves completely. Then, take it off the heat, pour in the water, and transfer it into an airtight container. Add the mushrooms and chilli slices to it, and keep in the refrigerator for at least 3 hours, preferably overnight, or up to a week in the fridge.

Bake sweet potatoes

  • Clean the sweet potatoes under running water, then wrap them up in aluminium foil, and bake in an oven at 200°C for 45-60 minutes, until a knife slides easily through the sweet potato flesh. When the sweet potatoes are done, remove them from the oven. (You can keep them wrapped in the foil to keep warm while you prep the other components.)

Cook caramelised onions

  • While the sweet potatoes are baking, we’ll be making our topping. Heat the tablespoon of oil in a pan set over medium heat, then add in the thinly sliced onions, letting it sweat gently until the onions are soft and reduced down to a third of their initial size, which should take 30-45 minutes. (Make sure to cook them low and slow so they don’t catch and burn.) Remove the caramelised onions from the pan, and add in the chopped kimchi, sautéing it for 5-10 minutes to reduce down the excess kimchi juices.

Make sauces

  • In a bowl, stir together the Japanese mayonnaise and gochujang until smooth and no streaks of gochujang remain. In a separate bowl, mix the sour cream and milk together to form a smooth sauce.

Bake cheese

  • Slice the sweet potatoes in half lengthwise. Then, on the open faces of each piece, spoon on some caramelised onions and kimchi, flattening it gently. Pile the mozzarella cheese on top. Then, bake in the oven at 280°C (or as high as your oven goes) for 1-2 minutes (you can also use the broiler/grill setting if your oven has that), until the cheese is completely melted and starts to bubble and brown on top.

Assemble

  • Take the sweet potatoes out of the oven. Top it with the two sauces, along with a sprinkling of soy brined mushrooms, chillies, and spring onion, and serve hot. Careful not to burn your tongue!