Spicy Gochujang Sweet Potato Rounds You’ll Crave

Oh my gosh, you have to try these gochujang sweet potato rounds! They’re my latest obsession – that perfect combo of crispy sweet potatoes with that deep, spicy-sweet kick from Korean gochujang paste. I first fell in love with this flavor pairing at a tiny Seoul street food stall years ago, and I’ve been tweaking my home version ever since. What makes these rounds so special? The natural sweetness of the potatoes balances beautifully with the fermented chili paste’s heat, while a touch of honey and sesame oil rounds everything out. They’re ridiculously easy to make, and I promise they’ll disappear faster than you can say “more please!”

Why You’ll Love These Gochujang Sweet Potato Rounds

Trust me, these little rounds of joy will become your new go-to snack or appetizer. Here’s why:

• The crispy edges with that slightly caramelized sweetness? Absolute perfection against the spicy glaze.
• They come together in under an hour – slice, bake, brush, and boom! Party food ready.
• That bold gochujang flavor? It’s got depth – sweet, spicy, umami, all in one glossy sauce.
• Totally vegetarian, and you can easily make them vegan (just swap the honey for maple syrup).
• They disappear faster than you can make them – I dare you to stop at just one!

Ingredients for Gochujang Sweet Potato Rounds

Here’s what you’ll need to make these addictive little bites (measurements matter!):

• 2 medium sweet potatoes (scrubbed clean, sliced into 1/4-inch thick rounds – no peeling needed!)
• 1 tbsp vegetable oil (for that perfect crisp)
• 2 tbsp gochujang paste (the star ingredient – packed firmly in the spoon)
• 1 tbsp honey (liquid gold for balance)
• 1 tbsp rice vinegar (that tangy zing)
• 1 tbsp soy sauce (use reduced sodium if you prefer)
• 1 tsp sesame oil (toasted, please!)
• 1 clove garlic (minced fine – no big chunks!)
• 1 tbsp toasted sesame seeds (for that final crunch)
• 1 tbsp chopped green onions (the fresh finish)

Ingredient Notes & Substitutions

No gochujang? Mix 1 tbsp miso + 1 tsp chili flakes in a pinch. White sweet potatoes work too, but they’re sweeter – maybe use less honey. Avocado oil’s great if you’re out of vegetable oil. Warning: gochujang spice varies by brand – taste your paste first! I’ve learned that lesson the hard way (cue the milk chugging).

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How to Make Gochujang Sweet Potato Rounds

Okay, let’s get cooking! These rounds come together in three simple steps – I promise it’s easier than it looks. Just follow my lead and you’ll have crispy, spicy-sweet perfection in no time.

Step 1: Prep and Bake the Sweet Potatoes

First things first – crank that oven to 400°F (200°C). Grab your sweet potatoes and slice them into 1/4-inch rounds – any thicker and they won’t crisp up properly. Toss them with that tablespoon of oil (I use my hands to really coat each piece). Line your baking sheet with parchment – this is non-negotiable unless you want sticky potato rounds glued to your pan! Arrange them in a single layer (no overlapping!) and pop them in for 20 minutes. When the timer goes off, flip each round carefully – I use tongs for this – then bake another 10-15 minutes until they’re golden and crispy at the edges.

Step 2: Make the Gochujang Glaze

While those beauties are baking, let’s make the magic sauce. In a small bowl, whisk together the gochujang, honey, rice vinegar, soy sauce, sesame oil, and minced garlic until smooth. Taste it! (Careful, it’s spicy.) Want it sweeter? Add a touch more honey. Too intense? A splash of water will mellow it out. The consistency should be like thick ketchup – if it’s too thick, add water a teaspoon at a time. This is your moment to adjust the flavors to your liking.

Step 3: Glaze and Finish

Now for the fun part! Pull your crispy sweet potatoes out of the oven and brush each round generously with the glaze – I use a silicone pastry brush for this. Pop them back in for just 3 minutes to let the glaze set (any longer and it might burn). If you’re feeling fancy, turn on the broiler for the last 1-2 minutes for extra caramelization (but watch them like a hawk!). Sprinkle immediately with sesame seeds and green onions while still hot. Serve warm and watch them disappear!

If you enjoy bold, savory flavors, you’ll also want to try these crispy Parmesan Crusted Potatoes — the ultimate comfort side with a cheesy crunch.

Tips for Perfect Gochujang Sweet Potato Rounds

Want restaurant-quality results every time? Here are my hard-earned secrets:

• Slice evenly: Use a mandoline or sharp knife for uniform 1/4-inch rounds – this ensures they all crisp up at the same rate. My first batch had some burnt edges while others were still raw (oops!).
• Control your sauce: The glaze should coat the back of a spoon thickly – too thin and it’ll make your crispy potatoes soggy. I usually start with less liquid and adjust as needed.
• Broiler danger zone: That caramelized finish is tempting, but walk away for 30 seconds and you’ll have charcoal! Stay close and rotate the pan if needed.

Serving Suggestions

Oh, the possibilities! These gochujang sweet potato rounds shine bright whether you’re serving them alongside Korean BBQ (they cut through rich meats perfectly) or piled atop steaming rice bowls. For parties, arrange them on a wooden board with toothpicks – the spicy-sweet aroma alone will draw everyone in. My favorite? Stack them high with extra sesame seeds cascading down the sides. They’re equally happy being the star appetizer or playing backup to other Asian-inspired dishes. Just be warned – you’ll want to make a double batch!

Storing and Reheating

Leftovers? Ha! But if you somehow have some, store them in an airtight container in the fridge for up to 3 days. To revive that perfect crisp, pop them in a toaster oven or regular oven at 350°F for 5 minutes – microwaving makes them sad and soggy. The glaze might darken a bit when reheated, but the flavor only gets better!

For more creative twists on potatoes and trending recipes, explore our Pinterest boards where you’ll find endless inspiration.

Gochujang Sweet Potato Rounds FAQs

Nutritional Information

Just so you know, these numbers are estimates (your sweet potato size and glaze thickness may vary slightly). Per serving: 180 calories, 28g carbs (3g fiber), 7g fat (1g saturated). Not too shabby for something this delicious!