olive nutritionist Kerry Torrens on the benefits of gochujang... "Studies suggest the Korean pepper paste’s ingredients may help control appetite, boost calories burnt and slow the impact of carbs on blood sugar – thanks, in part, to the active compound called capsaicin, found in the chilli peppers. Other benefits come from the fermented soy, which is rich in genistein: this helps keep blood vessels flexible and lowers the risk of hypertension."

Read our guide on what is gochujang and where to buy it for more advice on sourcing this ingredient as well as our favourite gochujang recipes.


  • 2 tsp vegetable oil
  • 2 small sweet potatoes, cut into wedges
  • 1 tbsp, plus 2 tsp for the dressing gochujang
  • 1 tbsp rice vinegar
  • 250g pouch cooked mixed grains
  • a handful radishes, quartered
  • 1⁄4 cucumber, chopped
  • 1⁄2 red pepper, sliced
  • 1⁄2 a small bunch coriander, torn
  • 1 tbsp sesame seeds, toasted


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Pour the oil and sweet potatoes into a bowl with some seasoning, and toss really well. Tip onto a baking tray and roast for 25 minutes until beginning to soften and become crisp. Remove from the oven and brush each wedge with some gochujang, then return to the oven for a further 10-15 minutes or until cooked through and charred at the edges.

  • STEP 2

    For the dressing, whisk 2 tsp of gochujang with 50ml of water, the rice vinegar and a little seasoning in a large bowl. Heat the mixed grains following pack instructions, tip into the bowl and toss really well. Leave to cool, then stir through the radishes, cucumber, pepper and coriander. Pile onto plates then top with the sweet potato wedges and a sprinkling of toasted sesame seeds.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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