On the other day, when I shared my ‘Kimchi Potato’ recipe on my Facebook page, a Canadian man posted his comment that he loved Kimchi & Sweet Potato. He also posted a photo of a dish of Kimchi & Sweet Potato that he cooked. That photo inspired me to make this recipe. Kimchi & Sweet Potato is a great combination.
1 Sweet Potato *about 400g
100 to 200g Green Beans *cut into bite-size pieces
1 bag (120g) Baby Spinach
1 to 2 teaspoons Sesame Oil
1/2 cup Kimchi *add more if you like
Toasted Sesame Seeds
- Peel Sweet Potato, cut into bite-size pieces. Steam Sweet Potato and Beans until soft. *Note: Beans can be boiled, but do not boil Sweet Potato as it will turn watery.
- Place Baby Spinach in a heat-proof mixing bowl and microwave for 1 minutes OR until wilted. Add Sesame Oil and Kimchi, and combine.
- Add cooked Sweet Potato and Beans, and mix to combine. Allow to cool. Sprinkle with some Toasted Sesame Seeds and enjoy.
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