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We still had some Yangnyeom Sauce leftover from our Korean Fried Chicken, so we thought to glaze some sweet potatoes.
Simply cook some peeled and cut sweet potatoes -- we steamed ours, but one can easily roast or boil them -- and then toss in Yangnyeom Sauce.
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This was finger-lickin' good -- that is, if you were like me and just grabbed a piece with your fingers every time you passed by the bowl.
In fact, JS liked the sauce better on the sweet potatoes than on the fried chicken! We definitely didn't make enough, having cooked only five sweet potatoes.
For Yangnyeom Sauce recipe, visit the ZenKimchi: Korean Food Journal post:
The Great Korean Fried Chicken Recipe (Experiment)
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