Crisp and Sweet Raw Sweet Potato Bibimbap Recipe
Introducing ‘Taste of the Marketplace’! An Unexpected Combination: Raw Sweet Potato Bibimbap
From the SBS show ‘Taste of the Marketplace,’ featuring the story of Haenam sweet potatoes! We tried making the surprisingly special Raw Sweet Potato Bibimbap. This bibimbap, highlighting the sweetness and crisp texture of fresh Haenam sweet potatoes, is more than just a meal; it’s a meaningful recipe to support our local farmers. Try making it at home right now!
Main Ingredients- 1 Haenam sweet potato (medium size)
- 1/2 stalk of green onion
Cooking Instructions
Step 1
Wash the sweet potato thoroughly, keeping the skin on. Slice it thinly and lengthwise into julienne strips using a knife or mandoline (about 3-5mm thick). Soak the julienned sweet potatoes in cold water for about 10 minutes to remove excess starch. This step is crucial for a crisp texture. Finely chop the green onion, using both the white and green parts.
Step 2
Drain the julienned sweet potatoes and place them in a bowl along with the chopped green onion. Add 2 Tbsp red pepper flakes, 2 Tbsp vinegar, 1 Tbsp minced garlic, 2 Tbsp anchovy sauce, and 1 Tbsp sugar. Gently mix and knead the ingredients with your hands, ensuring all the seasoning is evenly distributed onto the sweet potato and green onion. It’s important not to overpower the natural flavors of the ingredients.
Step 3
Place the warm cooked rice into a serving bowl. Generously top the rice with the prepared raw sweet potato salad. For extra flavor, you can add 1-2 tablespoons of additional red pepper paste, a drizzle of sesame oil, and a good sprinkle of toasted sesame seeds to complete your delicious Haenam Raw Sweet Potato Bibimbap. You can also prepare a mixing sauce by combining red pepper paste and water in a 3:1 ratio beforehand to serve alongside.
