Ingredients

 
4 people

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

Guacamole

  • 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

Garnish

  • 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

Nutritional information

Sodium: 1733mgCalcium: 33mgVitamin C: 24mgVitamin A: 196IUSugar: 15gFiber: 4gPotassium: 607mgCholesterol: 1mgCalories: 287kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 17gProtein: 9gCarbohydrates: 28gIron: 4mg

Certified Reconditioned Standard

Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Servings 4 people

How to make black bean sauce

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

How to cook sunchokes,

  • 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,

  • 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.
    roasted sunchokes with fermented black bean

To Finish,

  • 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!

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