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Kimchi Sweet Potato Salad

[heart_this] · Jun 11, 2010 · 34 Comments

Kimchi Sweet Potato Salad

The only ting missing from my Korean bbq pulled pork sandwich meal was a side and I was thinking of another summer classic, the potato salad. Given the Korean flavour theme that I had going for the rest of the meal wanted to continue it with the potato salad and I knew exactly what I wanted to do, a kimchi sweet potato salad. I figured that the sweetness of sweet potatoes would go nicely with the spicy hot kimchi. Normally potatoes for a potato salad are boiled but I always like roasting sweet potatoes and since it has been a bit cooler over the last few days I did not mind having the oven on as much. I always enjoy pairing bacon with kimchi and it looked like it would be a perfect fit in this potato salad as well. Potato salads are most commonly bound together with mayonnaise and I could not resist adding some gochujang for even more spiciness.
The kimchi and roasted sweet potato salad exceeded all of my expectations with the combination forming something much more than the sum of the parts! The spicy and creamy gochujang mayo, the crunchy kimchi, the salty bacon and the warm, sweet roasted potatoes came together to create something magical. I have to say that I enjoyed this potato salad most when it was freshly made and still warm from the potatoes roasting in the oven. I warmed the left over up in the microwave for a few seconds as well before eating them. This potato salad was the perfect finish to my Korean bbq pulled pork meal!

Kimchi Sweet Potato Salad

Kimchi Sweet Potato Salad

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 2 sweet large potatoes (peeled and cut into bite sized pieces)
  • 1 tablespoon oil
  • 4 slices bacon (cut into 1 inch pieces)
  • 2 tablespoons gochujang
  • 2 tablespoons mayonnaise
  • 1/2 cup kimchi (drained and chopped)
  • 2 green onions (sliced
  • 1 tablespoon sesame seeds (toasted)
directions
  1. Toss the sweet potatoes in the oil.
  2. Spread the potatoes out in a single layer on a baking sheet.
  3. Roast the potatoes in a preheated 400F/200C oven until the potatoes are nice and tender, about 30 minutes.
  4. Meanwhile cook the bacon, drain and set aside.
  5. Mix the gochujang and mayonnaise.
  6. Mix everything.
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Bacon, Food, Gluten-free, Recipe, Salad, Side Dish, Vegetable

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Reader Interactions

Comments

  1. Mags says

    June 12, 2010 at 1:20 am

    I'm always scouring the internet for savory sweet potato recipes and this one looks fantastic. Not a marshmallow in sight…. I love it!

    Reply
  2. Vaness says

    June 12, 2010 at 3:07 am

    This looks yummy! I have a sweet potato in my fridge and I was trying to figure out what to do with it. Where do you buy your kimchi? I live pretty close to Toronto, so if you could give me specifics that would be helpful. Can't wait to try this.

    Reply
  3. Nina Timm says

    June 12, 2010 at 5:43 am

    Oooo yum, there is a lot of flavorings going on there!!!

    Reply
  4. Ana Powell says

    June 12, 2010 at 7:40 am

    Outstanding recipe.
    Wishing you a great weekend ♥

    Reply
  5. Joanne says

    June 12, 2010 at 10:15 am

    I'm not usually a big fan of potato salads because I detest mayo but this sweet potato one is one I could love. The kimchi is the perfect pairing for it!

    Reply
  6. Cooking with kait says

    June 12, 2010 at 3:11 pm

    This is one of my favorite Korean side dishes. Your version looks delicious.

    Reply
  7. Chiara "Kika" Assi says

    June 12, 2010 at 4:26 pm

    Wow, you are the king of kimchi! I love how you use it in so many different dishes to spice them up!

    Reply
  8. Quasimime says

    June 12, 2010 at 8:57 pm

    Looks fantastic. I love sweet potato and kimchi, so excited about this combination. I'll second Vaness' question – where do you buy your kimchi? Is there a specific brand you'd recommend?

    Reply
  9. vanillasugar says

    June 13, 2010 at 12:22 am

    oh kevin how you inspire me! this is just too fabulous for words. i want to make this RIGHT now!!! LOL

    Reply
  10. Rochelle says

    June 13, 2010 at 4:09 am

    This looks delicious! I have a jar of kimchi in my fridge and I've been thinking of something to do with it…genius!

    Reply
  11. momgateway says

    June 13, 2010 at 6:41 am

    Kimchi and roasted potato…how brilliant! This is a must try for me!

    Reply
  12. George says

    June 13, 2010 at 2:23 pm

    What a dynamite and unusual combination of flavors and textures…American comfort food meets Korean kimchi spices

    Reply
  13. Gwen says

    June 13, 2010 at 5:17 pm

    Wonderful! I love sweet potatoes but have been bored with my norm.
    This looks fantastic and I can't wait to try it! Not sure about the mayo, if it's dif than reg mayo, I'll give it a try. 😉

    Reply
  14. Chef Aimee says

    June 13, 2010 at 11:48 pm

    Mags has it right – so glad to see a sweet potato salad that is savory! Thanks for sharing this!

    Reply
  15. dining room tables says

    June 15, 2010 at 1:43 am

    The color is so appetizing! I just love it! Very attractive dish.

    Reply
  16. Juliana says

    June 15, 2010 at 3:15 am

    Wow, what a nice combination…kimchi and sweet potato…spice and sweet 🙂

    Reply
  17. Karagh says

    June 15, 2010 at 9:45 am

    Oh yum! This looks amazing!

    Reply
  18. Indonesia-Eats says

    June 15, 2010 at 11:49 am

    Everithing with gochujang is good for my taste 🙂

    Reply
  19. Cheryl says

    June 15, 2010 at 5:18 pm

    You sure make some unusual stuff Kevin! 🙂

    Reply
  20. Anonymous says

    June 15, 2010 at 5:41 pm

    Hey , Vaness why ever is your sweet potato in your fridge???

    Reply
  21. Kevin says

    June 15, 2010 at 10:55 pm

    Vaness: I normally make my own kimchi but when I am in a pinch I tend to pick some up at a small shop, e-mart in Korean town around the 700 block on Bloor Street West. map

    Quasimime: When I buy kimchi, I normally buy from small grocers in Korea town that make their own (see above) but making your own is really easy if you can find the Korean chili pepper flakes, gochugaru.

    Reply
  22. Kevin says

    June 16, 2010 at 12:23 am

    Joanne & Gwen: This kimchi and sweet potato salad also works well with the Korean style bbq sauce if you prefer something without mayo.

    Reply
  23. Anonymous says

    June 16, 2010 at 8:05 am

    hi…. i never see kimchi on my country what it is like? and hows the flavour.

    visit my blog to on

    http://twidiantari.blogspot.com

    cheers

    Reply
  24. eatme_delicious says

    June 22, 2010 at 2:13 pm

    Wow another awesome creation! Love this.

    Reply
  25. Sophia says

    June 23, 2010 at 9:37 pm

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Perfect Potato Salad Contest! It looks delicious!

    Reply
  26. Hana says

    July 27, 2010 at 3:39 am

    I just made this without the mayonnaise and bacon, and it was pretty excellent.

    Next time, I have to try making my own kimchi!

    Reply
  27. LJ says

    October 13, 2010 at 9:27 pm

    Perfect! I have a whole bag of sweet potatoes in the pantry and a large tub of kimchi in the fridge. Thanks for an ingenious recipe!

    Reply
  28. stang05 says

    February 3, 2012 at 8:10 pm

    This was truly awesome…great idea. I started with a layer of finely chopped Kale then topped with the potato salad(I had green bean/chicpeas leftover-so in they went too)Sprinkled sunflower/pumkin seeds…full meal deal(love!)

    Reply
  29. stang05 says

    February 3, 2012 at 8:28 pm

    This was so good,,,thx for an awesome idea! I put a base of thinly shredded kale topped with potato salad(added leftover green beans/chic peas) topped with sunflower/pumkin seeds(full meal deal.

    Reply
  30. Bellefonte says

    January 5, 2013 at 11:15 pm

    I finally made this today. Wish that I hadn't waited so long. So good!

    Reply
  31. Anonymous says

    August 26, 2017 at 4:28 pm

    I just made this. The perfect combination of sweet, spicy, salty and crunch. Serving me as an entire meal. Would be a fantastic take to work meal except for your breath. Don't forget to brush after eating. LOL

    Reply
  32. Nicole says

    July 13, 2020 at 8:33 am

    Hi! Do you think you could sub sriracha for the gochujang here?

    Reply
    • kevin says

      July 14, 2020 at 8:12 am

      Yes you can!

      Reply

Trackbacks

  1. Orange-fleshed sweet potatoes and diabetes – Sarah Nyanchera Nyakeri (Nyanchez) says:
    August 19, 2019 at 12:17 pm

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