Sweet Potato Banchan Recipe

February 2020 · Chef John Reed, CEC, CCA

Sweet Potato Banchan (yields @ 4 #) recipe

 

4 # Peeled Diced Sweet Potatoes (@ ½” Square)

Note: use the trim for the sweet potato dashi

2 fl oz Oil

 

For the Marinade

2 cups (1 Recipe) Sweet Potato Dashi

4 Tbl Sweet Rice Flour

2 Tbl Korean Gouchugang Red Pepper Paste

3 Tbl Korean Red Pepper Flakes

4 fl oz Mirin

2 fl oz Soy Sauce

 

2 oz Scallion Tops (Green Part Only) cut into ¾” Pieces

¾ oz Chopped Garlic

1 oz Chopped Ginger

 

 

Toss the diced sweet potatoes in the oil and coat evenly. Roast in a 400 F oven for @ 30-40 minutes until tender but not soft. Remove from the oven and cool to room temperature

 

While the sweet potatoes roast, dissolve the Sweet Rice Flour in ½ cup of the cold Dashi. Bring the remaining Dashi to a boil. When boiling, whisk the rice flour slurry into the boiling Dashi and whisk over high heat for @ 2-30 seconds until thickened. Push through a strainer to remove any lumps and cool to room temperature.

 

When cool whisk together the Mirin, Soy Sauce, Gouchjang and Red Pepper Flakes together.

 

Blend together the cooled rice flour paste, mirin mixture, scallions, ginger and garlic together.

Fold in the sweet potatoes and evenly coat with the mixture. Adjust with sea salt or more soy sauce as desired.

 

Chill overnight. This may be kept in the refrigeration for 2-3 days, by portioning out as much as you need with a clean utensil.

 

Note:

Can be garnished with sesame oil, fresh red chili, sesame seeds and cilantro as needed.

 

Small Plate Presentation

 

2 oz Sweet Potato Banchan

1 ea Shiso or Lettuce Leaf

1 Tsp Toasted Sesame Seeds

1 tsp Sesame Oil

Sliced Fresh Red Chili (Fresno)

Herbs Such as Cilantro or Pea Shoots

John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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