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.


4 Servings


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

  1. 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.
  2. Place Baby Spinach in a heat-proof mixing bowl and microwave for 1 minutes OR until wilted. Add Sesame Oil and Kimchi, and combine.
  3. Add cooked Sweet Potato and Beans, and mix to combine. Allow to cool. Sprinkle with some Toasted Sesame Seeds and enjoy.