#30 Baked Sweet Potatoes with Kimchi Stuffing

About the dish:

In Korea, it was quite popular to have steamed sweet potatoes with deeply fermented Kimchi as a winter night snacks.
 Done in 75 minutes.


  • Small cup chopped Kimchi 
  • 2 eggs 
  • 2 medium size sweet potatoes 
  • 1 avocado sliced 
  • 1 chili pepper sliced 
  • 2 asparagus sliced 
  • 1 tsp soy sauce 
  • 1 tbsp red pepper paste 
  • 1 tsp cumin
  • 1 tbsp sesame oil 
  • 1 tbsp olive oil 

  • Cheese of your choice 
  • Bacon 


1. Preheat the oven to 200 °C. 

2. Poke the sweet potatoes with the fork and bake in the oven for about 1 hour or until soft and mushy on the inside. 

3. In the meantime, heat up olive oil in the pan on a medium high heat. 

4. Pan fry Kimchi lightly, then add red pepper paste, soy sauce and cumin. Once well mixed, add asparagus slices. 

5. Stir fry for a couple of minutes, then turn the heat off. Add sesame oil and give it a good stir. 

6. Set aside and heat up another pan. Scramble the eggs and set them aside too. 

7. Distribute all of the topping on a plate as you like. 

8. Give the sweet potatoes a little heck with the knife, add in the Kimchi mixture and bake for 5 more minutes in case you’re adding cheese*. 

9. Eat with the toppings mixed in or however you like. 


*If you're using regular cheese (like pasta cheese), after you baked potatoes for 45 minutes, cut them open, put the cheese inside and bake for another 5 minutes. If using plant-based cheese, just add it in the end without additional oven time. 

Created by:

This recipe has been created by The Table for Kimchi in collaboration with Farmed Today.

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