Korean Sweet Potato Breakfast Hash With Gochujang Drizzle Recipe

About this recipe

A vibrant and hearty breakfast hash made with sweet potatoes, edamame, and a savory gochujang drizzle for a spicy, flavorful start to your day.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Cucumber 1Pc
• - Schwartz Coriander Leaf Jar
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 500G Organic Black Turtle Beans, 500G
• NaN Filippo Berio Classico Pure Olive Oil
• - Mccormick Cumin Powder
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G Rajah Spices Ground Paprika Powder
• - Sweet Potatoes
• 1 piece Yellow Bell Pepper
• 100 G Hapi Dry Roasted Edamame 100g
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 50G Black Garlic Cloves, 50G
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 187 Ml Pure Maple Syrup, 187Ml
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Greenfields Black Peppercorns

Instructions

1. 1. Peel and dice the sweet potatoes into small cubes for even cooking.
2. 2. Heat sesame oil in a large skillet over medium heat until shimmering.
3. 3. Add the diced sweet potatoes and cook for 10 minutes, stirring occasionally to prevent sticking.
4. 4. Mince the garlic and thinly slice the red bell pepper, then add them to the skillet.
5. 5. Stir in the shelled edamame and cook until the sweet potatoes are tender, about 5 more minutes.
6. 6. In a small bowl, mix gochujang, soy sauce, maple syrup, and rice vinegar into a smooth sauce.
7. 7. Add the baby spinach to the skillet and stir gently until wilted, about 2 minutes.
8. 8. Drizzle the gochujang sauce over the mixture and toss until evenly coated.
9. 9. Thinly slice the spring onions and sprinkle them over the finished hash.
10. 10. Garnish with toasted sesame seeds and a pinch of black pepper before serving.