Grilled Korean Sweet Potatoes

1. 1

   Turn your gas grill on or build your fire! While your grill heats up, you can do your prep. Mine usually takes 15-30 minutes depending on the outside temperature.

2. 2

   Wash sweet potatoes and slice them into half inch rounds. You don't have to peel these, but you can if you'd like.

3. 3

   Brush or toss the potato slices with sesame oil. You're aiming for a generous coating here.

4. 4

   Season the oil coated potato slices with the gochugaru and garlic salt. I like to lay mine out on a plate or small baking tray and sprinkle to make sure I season all the slices. However, I've been known to just toss everything in a bowl when I'm feeling lazy.

5. 5

   Grill your potatoes! Place them on the grill and cover for 5-7 minutes to get nice charred grill marks. Flip them and grill for another 5-7 minutes or until they are soft and fluffy on the inside when you break them. You can also brush them with more sesame oil when you flip them.

6. 6

   Serve with kalbi, bulgogi, grilled lobster, or whatever grilled entree your heart desires! ...Or eat them toasty warm--furtively just as they make their way off the grill and into your mouth. (P.S. If you can control yourself and not eat them all, they even taste great as cold leftovers!)

* Per serving · 4 servings · Values may vary.

No additional tips available.