Baked Potato with Gochujang

Baked Potato with Gochujang is a delightful fusion dish that marries the comforting warmth of a baked potato with the spicy, umami-rich flavor of Korean gochujang. Topped with fresh vegetables and a drizzle of creamy sauce, it offers a unique, nutritious twist on a classic favorite.

Ingredients

• 2 large russet potatoes
• 1 tablespoon gochujang
• 2 teaspoons sesame oil
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 green onion, finely chopped
• 1 small carrot, julienned
• 50 grams cucumber, diced
• 1 tablespoon plain yogurt (or Greek yogurt)
• 1 teaspoon lemon juice
• Salt and pepper to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and scrub the potatoes thoroughly, then prick them several times with a fork.
3. Wrap each potato in aluminum foil and place them directly on the oven rack. Bake for about 45-50 minutes, or until tender when pierced with a fork.
4. In a small bowl, mix together the gochujang, sesame oil, honey, and soy sauce until well combined.
5. In another bowl, combine the yogurt and lemon juice, and season with salt and pepper to taste.
6. Once the potatoes are done baking, remove them from the oven and carefully unwrap the foil.
7. Slice each potato lengthwise, fluff the insides with a fork, and drizzle with the gochujang mixture.
8. Top with the chopped green onion, julienned carrot, and diced cucumber.
9. Finally, add a dollop of the yogurt sauce on top and serve immediately.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 64 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 550 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from the potato and vegetables, promoting digestive health.
• Gochujang provides antioxidants and may boost metabolism due to its spicy compounds.

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