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Kimchi Sweet Potato Salad
Ingredients
| 2 large | sweet potatoes, peeled and cut into bite sized pieces |
| 1 tbsp | oil |
| 4 slice(s) | bacon, cut into 1 inch pieces |
| 2 tbsp | gochujang |
| 2 tbsp | mayonnaise |
| 170 g | kimchi, drained and chopped |
| 2 | green onions, sliced |
| 1 tbsp | sesame seeds, toasted |
Method
Preparation time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
Toss the sweet potatoes in the oil.
Spread the potatoes out in a single layer on a baking sheet.
Preheat oven to 200°C.
Roast the potatoes until tender, about 30 minutes.
Meanwhile cook the bacon, drain and set aside.
Mix the gochujang and mayonnaise.
Mix everything.
Spread the potatoes out in a single layer on a baking sheet.
Preheat oven to 200°C.
Roast the potatoes until tender, about 30 minutes.
Meanwhile cook the bacon, drain and set aside.
Mix the gochujang and mayonnaise.
Mix everything.
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