5 Ingredients or Fewer

Grilled Korean Sweet Potatoes

May 16, 2018
0 Ratings
Photo by Julie
  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 2-3 people (or 1 very hungry person)
Author Notes

As an avid watcher of Korean dramas and an avid lover of food, I was always enamored of roasted sweet potatoes that I'd see characters buy from street stalls. The purple skin was charred, and the potato was toasty warm so that steam rose when it was broken open to reveal its fluffy yellow center. When I traveled to Korea for the first time, I resolved to eat one. It was everything I'd imagined. When I returned stateside and realized it took about an hour to grill these potatoes, I despaired. I then realized I could cut them and thereby the cooking time. I ended up drizzling them in sesame oil to prevent sticking since they no longer had their skin as a barrier on all sides. I added some seasoning in for kicks. ...and then I ended up consuming all three potatoes (which had been intended for a week of sides!) by myself. —Julie

What You'll Need
  • 2 Korean Sweet Potatoes (Reddish purple skin and yellow meat), if you can't find Korean sweet potatoes, you can use regular sweet potatoes, but the texture will be slightly different
  • 6-8 tablespoons Sesame oil
  • 2-5 dashes Gochugaru (Korean red pepper flakes)
  • 2-5 dashes Garlic salt
  1. Turn your gas grill on or build your fire! While your grill heats up, you can do your prep. Mine usually takes 15-30 minutes depending on the outside temperature.
  2. Wash sweet potatoes and slice them into half inch rounds. You don't have to peel these, but you can if you'd like.
  3. Brush or toss the potato slices with sesame oil. You're aiming for a generous coating here.
  4. Season the oil coated potato slices with the gochugaru and garlic salt. I like to lay mine out on a plate or small baking tray and sprinkle to make sure I season all the slices. However, I've been known to just toss everything in a bowl when I'm feeling lazy.
  5. Grill your potatoes! Place them on the grill and cover for 5-7 minutes to get nice charred grill marks. Flip them and grill for another 5-7 minutes or until they are soft and fluffy on the inside when you break them. You can also brush them with more sesame oil when you flip them.
  6. Serve with kalbi, bulgogi, grilled lobster, or whatever grilled entree your heart desires! ...Or eat them toasty warm--furtively just as they make their way off the grill and into your mouth. (P.S. If you can control yourself and not eat them all, they even taste great as cold leftovers!)
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