Stir-Fried Sweet Potato Stems
Stir-fried sweet potato stems are peeled, sauteed in perilla oil, and finished with perilla seed powder. A summer favorite with a satisfying crunch and deep nutty aroma.
Instructions
- 1
Peel sweet potato stems, cut into 5 cm lengths, and soak in salted water for 30 minutes.
- 2
Blanch in boiling water for 3 minutes, rinse in cold water, and drain.
- 3
Heat perilla oil in a pan, sauté garlic, then add the stems.
- 4
Add soup soy sauce and water, stir-fry on medium heat for 5 minutes.
- 5
Stir in perilla seed powder, cook 1 more minute, and top with green onion.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Albaechu Deulkkae Bokkeum (Napa Cabbage Perilla Stir-fry)
A 4-serving napa cabbage side dish with auto-scaling to keep perilla seasoning consistency.
Asakigochu Doenjang Muchim (Crisp Chili Pepper Salad)
A 2-serving crisp chili pepper side dish with auto-scaling for perfect doenjang seasoning ratios.
Seasoned Mallow Greens
Auk-namul-muchim is a soft Korean mallow greens side dish with savory doenjang seasoning and nutty sesame aroma.