CHEESY BULGOGI LOADED SWEET POTATOES

Comforting and Indulgent. these cheesy Bulgogi Loaded Sweet Potatoes are the perfect cozy dinner dish to meal prep during a busy week.

Not only are they absolutely comforting and savory, but they are also low-carb making them guilt-free.

These Bulgogi Loaded Sweet Potatoes are a game changer for busy weeknights and amazing to cook up for families with kids.

Key Ingredients for the Bulgogi Loaded Sweet Potatoes

(see full Ingredient list below on the Recipe Card)

• sweet potatoes: this is the base where we will layer the beef bulgogi on top of.
• thinly sliced beef: the ideal meat of choice for beef bulgogi
• soy sauce: a necessary addition for the bulgogi marinade to add flavor
• apple: this gives the marinade a sweet honey taste and also acts as a tenderizer for the beef
• ginger & garlic: gives the bulgogi marinade its distinct taste
• sesame oil: enhances the marinade by giving it a nutty and toasty taste
• brown sugar: adds a deeper sweetness to the marinade
• cheese duo: mozzarella for the stretch and gooeyness; and sharp cheddar for the bold cheesy taste.

Tools and Equipment Needed

Here are some of the equipment that you will need for this Bulgogi Loaded Sweet Potato recipe:

1. Large pot: to parboil the sweet potatoes in
2. Hard toothbrush: to clean the sweet potatoes
3. Baking pan: to bake the sweet potatoes
4. Blender: to blend the apple, garlic, and ginger together for a smooth bulgogi marinade.
5. Skillet or pan: to cook the beef bulgogi
6. Cheese Grater: to shred the cheese
7. Large bowl: to make the bulgogi marinade in and marinate the beef
8. Tongs: to use to fully cook the bulgogi beef

Now that we are fully aware of the major ingredients and necessary tools for these Bulgogi Loaded Sweet Potatoes, let’s get down to business and begin to create this recipe.

How to make Bulgogi Loaded Sweet Potatoes (Step-by-Step Instructions)

Step 1: Slightly boil the sweet potatoes for 20 minutes in a large pot in order to minimize the baking time.

• The sweet potatoes should still be firm but slightly tender.

Step 2: Place the sweet potatoes on top of a baking sheet lined with aluminum foil then drizzle with olive oil and sprinkle with salt. Bake at 425 degrees F for 35 minutes or until the potatoes are fully cooked through.

• Use hands to rub the oil all over the potatoes and to distribute the salt evenly.
• Baking time will depend on the size of the sweet potatoes.

Step 3: Peel the skin of the apple and ginger, and cut the apple, ginger, and garlic into small chunks. Place in a blender with a spoonful or two of water and blend until it has an applesauce like consistency.

• Use water sparingly as we don’t want to thin out the marinade

Step 4: In a large bowl, pour the above mixture and add soy sauce, brown sugar, sesame oil, and baking soda. Mix together to create a marinade then add in thinly sliced beef. Marinate for at least 20 minutes.

• The marinade will be a little foamy due to the baking soda.
• Adding the baking soda tenderizes the beef.
• Incorporate the marinade into the beef by massaging with hands.

Step 5: Cook the marinated beef in a skillet with oil on medium high heat. Add in sliced onions and cook for 7 minutes. Top with green onions and sesame seeds if desired.

• Make sure to add in the beef once the skillet is thoroughly heated or else the beef will release some of its juice and steam.

Step 6: Using a cheese grater, shred the mozzarella and sharp cheddar cheeses.

• Pre-shredded cheese can also be used but shredding your own cheese allows for the ultimate cheese pull.

Step 7: Slice open the baked sweet potatoes and use a fork to fluff out some of the inside. Generously add the bulgogi beef on top of each potato half and sprinkle with the shredded cheeses. Place the loaded potatoes back in the oven for 5-6 minutes until the cheese is fully melted.

• Try not to fluff out the bottom of the sweet potato in order to keep its structure.

Step 8: Top the loaded sweet potatoes with a dollop of Greek yogurt or sour cream and garnish with green onions.

Recipe Tips for Best Results

1. Do not boil the sweet potatoes all the way through but just slightly to minimize the baking time.
2. Blending the apples, ginger, and garlic before adding into the marinade creates a smoother marinade and enhances the flavor.
3. Adding baking soda into the marinade allows the beef to become more tender and juicier.
4. Add in the marinated beef into the pan after it has thoroughly heated with oil to avoid steaming.
5. Avoid fluffing the bottom of the baked sweet potatoes to keep its shape. Fluff out half of the potato.

Substitutions/Variations

• Swap the sweet potatoes with white russet potatoes if sweet potatoes are not to your preference.
• To make this vegetarian, the thinly sliced beef can be substituted with tofu but instead of marinating just add the sauce into the pan while cooking the tofu.
• If blending the apple, ginger, and garlic is too strenuous, dice them into small pieces and add into the marinade.
• Use dairy free cheese or avoid topping with cheese to make this dish dairy free.
• To make this dish even lower in carb, substitute the sweet potatoes with large eggplants or squash. Baking time will differ, however.

FAQs (Frequently Asked Questions)

1. Can I make this recipe ahead of time? Absolutely. To make this ahead, cook the bulgogi beef and parboil then bake the sweet potatoes but store them in separate containers. Once ready to eat, assemble the loaded potatoes, top with cheese, then bake to perfection.
2. Can I use store-bought bulgogi marinade? You can use store-bought bulgogi marinade; however, they are on the sweeter side and contain added preservatives. I would prefer making your own marinade in order to adjust to your liking.
3. Can I cook the sweet potatoes in the microwave? Yes, for a quicker alternative, pierce all over the sweet potatoes with a fork then microwave on high for 10 minutes making sure to cover to prevent the potatoes from drying out. Bake them in the oven for a few minutes for that crispy skin.
4. What if I don’t have apples for the marinade? If you don’t have apples, substitute with a tablespoon of honey or add more brown sugar into the marinade.

Other Fun Similar Recipes

If you loved this recipe, try out these other comforting, meal-prep friendly recipes linked below! They sure would not disappoint.

1. 25 MIN BEEF STIR FRY NOODLES: Tender beef, chewy noodles, and a blend of vegetables all tossed in a savory and umami stir fry sauce.
2. CAJUN GOCHUJANG PASTA: Combining smoky Cajun spices and sweet, spicy Korean flavor in a creamy pasta.

Conclusion

These cheesy Bulgogi Loaded Sweet Potatoes has the perfect combination of savory, sweet, and cheesy. Amazing for meal prep and simple to prepare, this recipe is a must try especially for those busy weeknights where cooking up a whole dinner is not an option.

If you are a fan of Asian flavors blended into cozy dishes, give this recipe a try and tell me what you think. Leave a comment about any reviews or questions you may have!

Make sure to share your delicious, loaded potato creations with me by tagging me @foods_ofli on Instagram. I would love to see what you’ve chef’d up in the kitchen!

Print Recipe

CHEESY BULGOGI LOADED SWEET POTATOES

Author: Lisa Cooking Method: Baking, Stir-Frying Cuisine: Fusion, Korean Courses: Cozy Meals, Dinner, Meal Prep Recipe Keys: Asian Fusion Dinner Low Carb Meal prep

Difficulty: Beginner Prep Time 30 mins Cook Time 35 mins Total Time 1 hr 5 mins

Cooking Temp: 425  °F Servings: 6 Calories: 670

Best Season: Suitable throughout the year

Description

Sweet and savory bulgogi beef layered on a baked sweet potato topped with shredded cheese.

Ingredients

Servings

For the bulgogi marinade:

• 1 lb thinly sliced beef
• ¹⁄₄ cup soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 inch cube ginger
• 5 cloves garlic
• ¹⁄₂ apple
• 1 tsp baking soda

For cooking the bulgogi:

• ³⁄₄ onion; sliced
• 2 green onions; chopped
• 1 tsp sesame seeds (optional)

For the baked potatoes:

• 4 large sweet potatoes
• 1 tbsp olive oil
• 1 tsp salt

For the toppings:

• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese

Instructions

1. Parboil the Potatoes:

   Bring a large pot of water to a boil. Scrub the sweet potatoes clean, leaving the skin on and add them into the boiling water. Boil for 20 minutes. 

   The potatoes should be slightly tender but still firm.
   Mark as complete

2. Bake the Potatoes:

   Preheat the oven to 425 degrees F. Place the partially cooked sweet potatoes on a baking pan lined with aluminum foil. Drizzle each with olive oil and salt. Bake in the oven for 35 minutes or until the potatoes are fully cooked through. 

   Use hands to evenly coat the potatoes with the oil and salt.
   Mark as complete

3. Prepare the Bulgogi Marinade:

   • Peel and cut the ginger, garlic, and apple into small chunks.
   • In a blender, add in the ginger, garlic cloves, and apple and blend until it forms an applesauce-like consistency. 
   • In a large bowl, add in the blended ginger, garlic, apple, soy sauce, brown sugar, sesame oil, and baking soda and mix well. 
   • Add in the thinly sliced beef, use hands or tongs to mix into the marinade and set aside for at least 30 min. 
   blending the ginger, garlic, and apple separately is optional but preferred as it enhances the flavor of the marinade.
   Mark as complete

4. Cook the Bulgogi

   Heat a large skillet or pan over medium high heat with oil. Add in the marinated beef and sliced onions and cook for 7 minutes. Sprinkle chopped green onions and sesame seeds if desired. 

   Make sure to heat up the pan before adding in the beef to avoid releasing the juices.
   Mark as complete

5. Assemble the Loaded Potatoes:

   • Slice open the baked sweet potatoes in half and gently fluff the inside with a fork. 
   • Place a generous amount of the bulgogi beef on top of each half and sprinkle shredded mozzarella cheese and cheddar cheese over the beef. 
   Avoid fluffing the bottom half of the sweet potatoes in order for them to stand.
   Mark as complete

6. Bake and Serve:

   • Bake the loaded potatoes in the oven for 5 minutes or until the cheese is melted.
   • Let it cool for a minute or two and top with Greek yogurt or sour cream if desired. Garnish with green onions. 
   Mark as complete

Note

• Do not boil the sweet potatoes all the way through but just slightly to minimize the baking time.
• Blending the apples, ginger, and garlic before adding into the marinade creates a smoother marinade and enhances the flavor.
• Adding baking soda into the marinade allows the beef to become more tender and juicier.
• Add in the marinated beef into the pan after it has thoroughly heated with oil to avoid steaming.
• Avoid fluffing the bottom half of the baked sweet potatoes to keep its shape. Fluff out half of the potato.

Keywords: bulgogi loaded sweet potatoes, loaded potatoes, bulgogi beef, meal prep friendly, dinner recipes