sunchoke with korean black bean

sunchoke with korean black bean

You have to try this amazing Korean, roasted sunchoke recipe with fermented black bean, cara cara orange, and guacamole!  It is absolutely to die for!

This korean sunchoke recipe with fermented black bean not only looks appealing but tastes absolutely divine. This is a great appetizer or starter course that is light, healthy, and most importantly delicious! This vegetarian recipe has something for everyone, it has some spice, acid, fat, and salt.

You have the umami fermented black bean sauce that the sunchoke is covered in balanced with the creaminess of the roasted sunchokes. A little bit of guacamole, and cara cara oranges to round out the dish. A simple dish that looks complicated but really can be done in under an hour. Here is the recipe for roasted sunchokes with korean fermented black bean and cara cara orange, I hope you enjoy it!

Roasted Sunchokes with Fermented Black Bean

Black Bean Sauce

  • 5 tbsp korean fermented black bean paste
  • 4 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1/2 cup orange juice
  • 1 tbsp sriracha


  • 3 whole avocados
  • 1/2 red onion (grilled and chopped fine)
  • 1 whole jalapeno (small diced)
  • 1 1/2 tbsp cilantro (chopped)
  • 1 whole lime (juiced)
  • 1 salt (to tast)


  • 1 lb sunchokes
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 2 whole cara cara (oranges supremed)
  • 1 red radish (sliced thin)
  • 1/4 cup cilantro
  • 1 tbsp korean flakes

How to make black bean sauce

  1. Place all the ingredients into a bowl and mix well with a whisk.

How to cook sunchokes,

  1. Wash and dry the sunchokes. Place on a sheet pan lined with parchment paper. Drizzle with olive oil and season with salt. Then take 1/3 of the black bean sauce and spoon over the sunchokes. Place in a preheated 375 degree oven for 30 minutes, moving them around the pan in the sauce periodically during the cooking process. Take and let them cool slightly. You can remove any crusty fragments that might have formed on the bottom of the sunchokes, but don't remove the crust completely.

For the guacamole,

  1. Place all in a bowl and mix with a whisk until somewhat smooth. I like to have chunks of avocado in my guacamole and not a smooth puree. Season with salt and set aside.

To Finish,

  1. Dip each one of the sunchokes in the leftover bean sauce and place back on the sheet pan. Place the sunchokes back in the oven for about 10 minutes. Take out and place one more tiny spoonful of sauce on each one. Then add a little bean sauce to the plate. Spoon a few spoonfuls of guacamole onto the plate. Add a sunchoke on top of each one. Add the orange supremes along with radish slices. Finish with cilantro and korean chili. Serve and enjoy!

Roasted Sunchoke
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