Name: Kimchi Bulgogi Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Korean
Ingredients: 4 medium sweet potatoes (about 1–1.5 lb total), scrubbed; 2 tsp olive oil (for rubbing); 1 tbsp room-temperature butter (to finish; optional); 10 oz thinly sliced beef ribeye or sirloin (or bulgogi-cut beef), finely sliced or chopped; 1 cup kimchi, coarsely chopped (drain excess liquid); 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp toasted sesame oil; 1 tbsp honey or brown sugar; 2 cloves garlic, minced; 1 small onion, thinly sliced; 2 tbsp plain Greek yogurt or crème fraîche (optional, for cooling contrast); 2 scallions, thinly sliced; 1 tbsp toasted sesame seeds; Fresh microgreens or cilantro, finely chopped (for garnish)

Description

Elevate ordinary sweet potatoes with savory bulgogi and tangy kimchi for a gourmet touch on your weeknight dinner.

Ingredients

Scale

4 medium sweet potatoes (about 1–1.5 lb total), scrubbed
2 tsp olive oil (for rubbing)
1 tbsp room-temperature butter (to finish; optional)
10 oz thinly sliced beef ribeye or sirloin (or bulgogi-cut beef), finely sliced or chopped
1 cup kimchi, coarsely chopped (drain excess liquid)
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp toasted sesame oil
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 small onion, thinly sliced
2 tbsp plain Greek yogurt or crème fraîche (optional, for cooling contrast)
2 scallions, thinly sliced
1 tbsp toasted sesame seeds
Fresh microgreens or cilantro, finely chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Prick each sweet potato with a fork, rub with olive oil and a pinch of salt, and roast on a sheet pan until tender and caramelized, about 45–55 minutes.
Combine soy sauce, gochujang, sesame oil, honey, and minced garlic in a small bowl to make a glossy marinade. Toss the beef in this mixture and let sit for 10–15 minutes.
Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the sliced onion until translucent, about 3–4 minutes. Push onions to the side and add marinated beef in a single layer, searing until caramelized, about 2–3 minutes per side.
Reduce heat to medium, fold in the chopped kimchi, and cook until softened, about 2 minutes. Taste and adjust seasoning.
Split each roasted sweet potato lengthwise and fluff the flesh with a fork. Spoon the bulgogi-kimchi mixture into each potato and finish with butter or yogurt.
Garnish with scallions, sesame seeds, and microgreens, and serve immediately.

Notes

For a vegetarian option, substitute beef with thinly sliced king oyster mushrooms. Drain kimchi well to avoid soggy filling.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Roasting
Cuisine: Korean

Nutrition

Serving Size: 1 stuffed sweet potato
Calories: 400
Sugar: 10g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 7g
Protein: 20g
Cholesterol: 40mg