Korean Beef Sweet Potatoes
Korean Beef Sweet Potatoes
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Korean Beef
- 1 pound ground beef
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Gochujang
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon water, to loosen sauce if needed
For the Toppings
- 4 eggs
- 2 teaspoons chili oil
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds, optional
- 1 avocado, sliced, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Wash and dry the sweet potatoes thoroughly. Slice each sweet potato lengthwise in half.
⏱️ 3 min
- 3
Lightly rub the cut sides of the sweet potatoes with olive oil, then sprinkle generously with salt and pepper.
⏱️ 2 min
- 4
Place the sweet potatoes cut-side down on the prepared baking sheet. Roast for 40-50 minutes, or until they are very tender when pierced with a fork.
⏱️ 45 min•🌡️ 400
- 5
Once roasted, remove the sweet potatoes from the oven and let them sit cut-side down on the hot parchment for 10-20 minutes. This allows their natural sugars to continue caramelizing against the pan, enhancing their flavor.
⏱️ 20 min
- 6
While the sweet potatoes are roasting, heat a large skillet over medium-high heat.
⏱️ 2 min
- 7
Add the ground beef to the hot skillet and press it into the pan to ensure good browning. Let it cook for 3-4 minutes without stirring to develop a crust.
⏱️ 4 min
- 8
Break up the beef with a spoon and continue cooking, stirring occasionally, until it is deeply browned and slightly crispy.
⏱️ 5 min
- 9
Add the minced garlic and grated ginger to the beef. Cook for about 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 10
In a small bowl, whisk together the Gochujang, soy sauce, honey, and 1 tablespoon of water. If the sauce seems too thick, add an additional tablespoon of water.
⏱️ 2 min
- 11
Pour the prepared sauce into the skillet with the beef. Cook for 1-2 minutes, stirring constantly, until the sauce coats the crispy beef.
⏱️ 2 min
- 12
In a separate skillet, heat 2-3 teaspoons of chili oil over medium heat.
⏱️ 1 min
- 13
Crack the eggs into the hot chili oil and fry them until the whites are set, the edges are slightly crispy, and the yolks remain runny.
⏱️ 4 min
- 14
To assemble, place one roasted sweet potato half in each serving bowl, with the caramelized side facing up.
⏱️ 1 min
- 15
Spoon a generous amount of the crispy Gochujang beef over the center of each sweet potato.
⏱️ 1 min
- 16
Top each sweet potato with a chili-oil fried egg.
⏱️ 1 min
- 17
Finish by garnishing with sliced avocado, green onions, and sesame seeds. Drizzle with additional chili oil if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Sweet Potatoes
For the Roasted Sweet Potatoes
- 2 sweet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Korean Beef
- 1 pound ground beef
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Gochujang
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon water, to loosen sauce if needed
For the Toppings
- 4 eggs
- 2 teaspoons chili oil
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds, optional
- 1 avocado, sliced, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Wash and dry the sweet potatoes thoroughly. Slice each sweet potato lengthwise in half.
⏱️ 3 min - 3
Lightly rub the cut sides of the sweet potatoes with olive oil, then sprinkle generously with salt and pepper.
⏱️ 2 min - 4
Place the sweet potatoes cut-side down on the prepared baking sheet. Roast for 40-50 minutes, or until they are very tender when pierced with a fork.
⏱️ 45 min•🌡️ 400 - 5
Once roasted, remove the sweet potatoes from the oven and let them sit cut-side down on the hot parchment for 10-20 minutes. This allows their natural sugars to continue caramelizing against the pan, enhancing their flavor.
⏱️ 20 min - 6
While the sweet potatoes are roasting, heat a large skillet over medium-high heat.
⏱️ 2 min - 7
Add the ground beef to the hot skillet and press it into the pan to ensure good browning. Let it cook for 3-4 minutes without stirring to develop a crust.
⏱️ 4 min - 8
Break up the beef with a spoon and continue cooking, stirring occasionally, until it is deeply browned and slightly crispy.
⏱️ 5 min - 9
Add the minced garlic and grated ginger to the beef. Cook for about 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 10
In a small bowl, whisk together the Gochujang, soy sauce, honey, and 1 tablespoon of water. If the sauce seems too thick, add an additional tablespoon of water.
⏱️ 2 min - 11
Pour the prepared sauce into the skillet with the beef. Cook for 1-2 minutes, stirring constantly, until the sauce coats the crispy beef.
⏱️ 2 min - 12
In a separate skillet, heat 2-3 teaspoons of chili oil over medium heat.
⏱️ 1 min - 13
Crack the eggs into the hot chili oil and fry them until the whites are set, the edges are slightly crispy, and the yolks remain runny.
⏱️ 4 min - 14
To assemble, place one roasted sweet potato half in each serving bowl, with the caramelized side facing up.
⏱️ 1 min - 15
Spoon a generous amount of the crispy Gochujang beef over the center of each sweet potato.
⏱️ 1 min - 16
Top each sweet potato with a chili-oil fried egg.
⏱️ 1 min - 17
Finish by garnishing with sliced avocado, green onions, and sesame seeds. Drizzle with additional chili oil if desired.
⏱️ 2 min