This recipe is liked by 0 person(s). |
JICAMA - Gochujang-Pineapple Roasted Jicama
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Gochujang-Pineapple Roasted Jicama WSJ Serves: 4 as a side dish | |
6 cups | jicama peeled and chopped into 1-inch cubes |
2 tablespoons | coconut oil |
¾teaspoon | salt, plus more to taste |
1 tablespoon | gochujang, (Korean red pepper paste) |
1 cup | pineapple juice |
¼cup | salted roasted peanuts, chopped, for garnish |
2 tablespoons | chopped scallions, dark and light-green parts only, for garnish |
-----
1. Preheat oven to 400 degrees. In an aluminum foil-lined roasting pan, toss jicama with coconut oil and ½ teaspoon salt to coat. Roast until edges of jicama turn golden brown, about 1¼ hours.
2. Meanwhile, prepare sauce: In a small saucepan over medium-high heat, bring gochujang and pineapple juice to a boil, whisking to dissolve gochujang, about 5 minutes. Decrease heat to medium-low and simmer, whisking occasionally, until sauce reduces to ½ cup, about 30 minutes. Season with ⅛ teaspoon salt.
3. Once edges of jicama start to turn golden brown, remove roasting pan from oven and pour sauce over top, tossing to thoroughly coat. Return jicama to oven and roast until sauce infuses vegetable, keeping a close watch to avoid burning, 10 minutes more.
4. Transfer cooked jicama to a serving bowl, leaving any unabsorbed liquid in pan. Season with remaining salt or more, as desired. Garnish with peanuts and scallions.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe