Sweet Potato and Kohlrabi Korean Barbecue

Seasoned with a spicy, protein-rich ssamjang paste, these roasted kohlrabi and sweet potatoes create a nutritious plant-based version of a Korean classic. (Photo source: Bryce Carter) (Ceramics by MMclay) — Seasoned with a spicy, protein-rich *ssamjang* paste, these roasted kohlrabi and sweet potatoes create a nutritious plant-based version of a Korean classic. (Photo source: Bryce Carter) (Ceramics by MMclay)

| Yield: 4 servings | Time: 4 hours passive + 1 hour active|

Ingredients

Ssamjang paste

6 1/2 ounces dried soybeans

1/3 cup goenjang

1/4-1/3 cup gochujang

3-4 tablespoons Korean rice syrup (or corn syrup)

1 medium yellow onion, finely chopped or grated

9 garlic cloves, finely chopped or finely grated

2 tablespoons ginger, finely chopped or finely grated

1/4 cup + 1 tablespoon toasted sesame oil

1 teaspoon salt

2 teaspoons distilled vinegar

Soy Marinade

1 quart water

2/3 cup sugar

1/2 cup + 1 teaspoon soy sauce or tamari

3 tablespoons + 1 teaspoon shaoxing wine (or similar rice wine)

5 cloves garlic, crushed

6-8 1/4 inch ginger slices, unpeeled

1 asian pear, cored with skin on

Glazed Roasted Vegetables

2 medium to large kohlrabi, whole

2 medium sweet potatoes

1-4 of whatever vegetables in your fridge need to be eaten

Soy marinade (from above)

2 1/2 teaspoons corn starch

toasted sesame seeds

Scallion Salad

4 scallions

pinch of chili threads

2 dashes rice vinegar

2 pinches salt

1 dash toasted sesame oil

1/4 teaspoon toasted sesame seeds

Sangchu (Assorted Lettuces and Herbs)

16 lettuce leaves

16 perilla leaves

16 shiso leaves

…or other greens

Preparation

Ssamjang paste

Simmer the soybeans in a lidded medium pot with 2 quarts of water for 3 1/2 hours. The soybeans will soak up a lot of water, so check back throughout the cooking process to make sure your pot has enough liquid. If water is low simply add a little more and return to heat.

While soybeans are cooking, heat 1 tablespoon of the sesame oil in a sauté pan. Add the onion, three-quarters of the chopped garlic, and the ginger. Add 1 teaspoon of salt and cook slowly over low heat until flavors have mellowed and melded but no color is gained, approximately 20 minutes.

Combine the goenjang, gochujang, rice syrup, the remaining sesame oil, the remaining one-quarter of the chopped garlic, the salt, and distilled vinegar in a bowl.

Drain the soybeans and crush in a food processor. Mix in the remaining ingredients and process until fully combined and slightly whipped, 3-5 minutes.

Add a touch more gochujang or rice syrup to fit your taste.

Soy Marinade

Add all ingredients to a medium-sized pot and simmer for 30 minutes with the lid on. Strain out all the solids, and add the liquid back into the pot.

Glazed Roasted Vegetables

Preheat oven to 350F.

Peel the kohlrabi and sweet potatoes. Slice into 1/2 inch thick slices.

Bring the soy marinade to a boil. Turn off heat and add sliced vegetables. Let steep in marinade for 30 minutes.

Remove the vegetables from the marinade and place them in a single layer on the rack of a roasting pan. Roast for 35 minutes, then raise the temperature to 450F for the last 10 minutes of roasting.

While vegetables are roasting make a slurry with the cornstarch and a small amount the marinade. Add to 1 cup of the marinade and cook while stirring until fully thickened. Let the marinade bubble for approximately 45 seconds.

Once vegetables are done roasting, dip them in the glaze to coat and sprinkle with toasted sesame seeds. Note: The vegetables can be roasted ahead of time, stored in the glaze, and reheated for dinner.

Scallion Salad

Slice scallions on an extreme bias and soak in ice water to curl. Drain, spin dry, and toss with chili threads, vinegar, salt, and sesame oil. Top with toasted sesame seeds.

Sangchu (Assorted Lettuces and Herbs)

Wash the leaves, spin dry, and arrange.

Note: Use whatever large salad greens you have available. Use chrysanthemum, chard, mustard greens, or whatever looks freshest at the produce market. If you live near a Korean market, seek out perilla (sesame) leaves as they add a wonderful aroma to the meal.

Assembly

Serve the glazed vegetables warm with the leaves, the ssamjang paste, and various raw vegetables such as cucumber and pepper.

Note: doenjang (fermented soybean paste) and gochujang (fermented chili paste) can be found at your local Korean market or online. If you’re vegetarian, be sure to choose a brand of doenjang that doesn’t contain anchovy sauce.

Zero-waste tips

Save the extra marinade to use with noodle and rice dishes throughout the week.
Compost the leftover aromatics from the marinade.
Add the root ends of scallions to a jar with a little bit of water and watch them regrow within about a week or two!