Sweet Potato And Gochujang soup
Directions
- 1Peel the sweet potatoes.
- 2Chop the sweet potatoes into rough cubes.
- 3Add the sweet potato cubes to a roasting tray.
- 4Season the sweet potatoes with olive oil, salt, and gochugaru.
- 5Mix the sweet potatoes until everything is covered.
- 6Roast the sweet potatoes in an oven at 210 Celsius for about 30 minutes, or until completely roasted.
- 7Chop one yellow onion into rough pieces.
- 8Peel and roughly chop 3-4 cloves of garlic.
- 9Roughly chop the brown mushrooms.
- 10Roughly chop one whole carrot.
- 11Add some olive oil to a pot and heat it on the stove.
- 12Add the mushrooms to the pot and season with salt to draw out moisture.
- 13Once the mushrooms have softened, add the chopped onion, garlic, and carrots to the pot.
- 14Add Ssamjang and Gochujang (about one tablespoon each) to the vegetables and mix.
- 15Deglaze the pot with white wine once the vegetables have roasted off a little.
- 16Add a little more gochugaru, soy sauce, and sugar.
- 17Add butter to the mixture and emulsify everything together.
- 18Add the roasted sweet potato to the pot and mix until nicely coated.
- 19Add chicken stock and coconut milk to the pot and mix.
- 20While the soup is simmering, add kale to a pan with some olive oil and gochugaru.
- 21Toss the kale until nicely cooked.
- 22Blend the soup until completely smooth using an immersion blender.
- 23Bring the soup back up to temperature on the stove.
- 24Plate the soup in a bowl.
- 25Garnish with the cooked kale and fried onions.
Ingredients
- 1 kg sweet potato
- salt
- olive oil
- gochugaru
- 1 yellow onion
- 3 cloves garlic
- brown mushrooms
- 1 whole carrot
- 1 tablespoon Ssamjang
- 1 tablespoon Gochujang
- white wine
- soy sauce
- sugar
- butter
- 500 ml chicken stock
- 500 ml coconut milk
- kale
Equipment
roasting trayovenknifepotspatulapanimmersion blenderbowl
Tips
- Be careful with the Gochugaru as it is spicy.
- Use brown mushrooms to add extra umami.
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